SPICED CHRISTMAS CAKE WITH CANDIED ORANGE, CRANBERRIES AND RUM-SOAKED SULTANAS

This light and spice-filled Christmas cake has the total flavour of a weak one.

*Change flour with non-elevating gluten free baking mix for gluten free risk —Jordan Rondel, The Caker

Directions

1. In a miniature bowl, mix sultanas and rum and microwave for one minute till sultanas are tubby and juicy. Living aside to chill.
2. Preheat oven to 175ºC fan bake. Line 2 x 22cm tins with baking paper.
3. Within the bowl of an electric mixer, cream butter and sugar till light, light and fluffy. Add vanilla and then eggs, one after the other.
4. In two batches add flour, floor almonds, spices and baking powder, alternating with milk. End mixing as soon as blended; watch out now to now not over-mix.
5. Fold through dried fruit including rum-soaked sultanas (and any extra rum within the bowl).
6. Pour batter into two lined tins and unfold out to the perimeters. Bake for about 30 minutes or till golden in color, springy to the contact and a skewer inserted within the centre comes out dapper. Allow truffles to chill for 10 minutes sooner than turning onto a cooling rack.
7. Within the meantime, tag icing. Within the bowl of an electric mixer, beat butter and icing sugar till delicate, and then progressively add cream cheese and vanilla. The icing must be delicate, creamy and thick. Sprint through rum at the cease.
8. Once cake is cool, divulge a beneficiant amount of icing to one layer, the utilization of a palette knife to unfold it out to the edges. Advise a host of cake layer on high and ice it generously, leaving some texture within the icing.
9. Decorate with dried cranberries, pistachios and candied orange cleave, if the utilization of. Lend a hand at room temperature with a beneficiant dollop of whipped cream or custard.
10. To retailer, refrigerate in an airtight container for up to three days.