METHOD: ( makes 1 x 7″ cake )
Line a 19 cm (7 inch) round deep cake tin with baking parchment or greaseproof paper.
Place prune juice, vegetable oil and Carrot Cake Mix into a mixing bowl, followed by all the fruit listed under “CAKE” and sprinkle over the plain flour.
Blend together and beat by hand for 30 seconds or slow speed if using an electric mixer to ensure all the ingredients are well mixed.
Pour mixture into the prepared cake tin, smooth over top and decorate with nuts and cherries.
Bake in lower half of a pre-heated oven 160°C (325°F Gas Mark 3) for approximately 90 minutes. A skewer inserted in the centre of the cake, comes out clean when baking is complete.
Leave to cool for 2 – 3 hours before removing from tin.
Make a few skewer holes and feed the cake with brandy.
Note 1: Best wrapped in foil or cling film and allowed to mature for about one month.
Note 2: If the cake is browning too much, loosely cover with foil for protection until baking is complete.
Our Festive Cake recipe is one of our very best recipes ever. It is not just for Christmas, good for Easter or any celebration. For best results, this cake could have been made a month prior to requirements, with a few skewer holes in for feeding the cake with brandy. Then wrapped in foil or cling film and matured for about one month.
“I baked the Festival Cake for our church summer fayre (in guess the weight) and have been told that it was fab! They said it was nice and moist and full of fruit. Will be making another for Christmas. Thankyou for a great recipe."
Philippa Dunham
This handy tip is via our home baking club member Jo Tidy who has made the cake and ate "it over Christmas. The taste was lovely and the texture light (I added a bit of nutmeg and mixed spice to add Christmas Zing)!. Next time I will arrange the Brazil nuts so that there is a bit of cake in the middle to test. The best bit about this cake apart from the delicious taste is that it looks great and I didn't have to ice it! Deb the Bread