Yesterday we bought our first real Christmas tree. It is 3 metres high. I took my little boys with me and naturally, they chose the biggest available option. I wasn’t exactly telling them that they couldn’t have it though…I quite liked it too. It smells so beautiful and looks perfectly at home in our lounge.
And to get right into the Christmas spirit of things, I present to you the easiest and most delicious Christmas Cake….in the form of a Christmas Sheet Cake. Oh yes, sheet cakes are my new favourite ways of making cakes – if you missed the previous recipes, you can get the carrot sheet cake here and the chocolate sheet cake here.
Doesn’t it look so purrrrdy? ð
Now I know some people don’t like marzipan (why???)…so you can always leave it out and just cover the cake with fondant…make sure to still spread the jam on the cake so the fondant has something to bind to. And if you don’t like marzipan or fondant, you can leave them both out…the cake, on its own is scrumptious.
Classic Christmas sheet cake – get the recipe for this delicious fruit cake, with marzipan fondant icing and pretty holly decorations!
- 2 eggs
- 2 cups flour
- Â¾ cup brown sugar
- 1 tsp baking powder
- Â½ cup oil
- Â½ cup milk
- 1/2 teaspoon mixed spice
- 1/2 teaspoon vanilla essence
- Â½ cup cherries (rinsed)
- Â½ cup dried cranberries
- Â½ cup raisins
- Â½ cup sultanas / fruit cake mix
- Â¾ cup pecan nuts / flaked almonds
- 2 eggs
- 250g marzipan
- 450g fondant
- 1 tablespoon Apricot Jam
- Preheat the oven to 150Â°C
- Beat the eggs for 1-2 minutes
- Add the oil, sugar, milk and sifted dry ingredients and mix well until the mixture is smooth and creamy.
- Now add the fruit and nuts and stir through until mixed evenly throughout the mixture.
- Bake in a brownie tin (sprayed with non-stick spray) for approx 60 minutes at 150Â°C.
- Once the cake has cooled completely, spread the jam over the top. Roll out a think sheet of Marzipan and place over the cake. Trim the edges.
- Now roll out fondant, slightly thicker than the marzipan layer, and place on top of the Marzipan. Trim the edges and decorate with edible decorations.