Starburst Christmas Cake
By Morrisons
Published on 06 May 2020
A really easy Christmas cake recipe with fabulously festive decoration.Time and servings
4 hrsTotal time
20Servings
1 hrPrep time
3 hrsCooking time
Ingredients
- 600 g of icing, ready to roll
- 200 g of dark brown sugar
- 200 g of butter, softened
- 200 g of golden marzipan
- 2 tbsp of apricot jam
- 50 g of icing sugar, for dusting
- 1 kg of dried mixed fruit
- 4 eggs, medium
- 225 g of plain flour
Method
Step 1
Heat the oven to 150°C/130°C fan/Gas 3. Fully line a 20cm round, loose-bottomed cake tin with baking parchment. Cream the butter and sugar until fluffy. Add 2 tbsp flour and the eggs and beat well. Sift in the rest of the flour and fold in. Mix in the fruit then spoon into the tin and level.Step 2
Cover the tin with a circle of lightly oiled baking parchment, bake for 2 hours 30 minutes. Remove the paper ‘lid’ and bake for a further 30 minutes.Step 3
Insert a metal skewer into the centre. If it comes out clean it’s cooked. If not return the cake to the oven for 10 minutes or so, then retest.Step 4
Allow to cool in the tin for 20 minutes, then remove and leave on a wire rack until cold.Step 5
To ice the cake, warm the jam and brush it over the cooled cake. Cover it with rolled out marzipan and dampen with water. Roll out 500g icing on a surface lightly dusted with icing sugar to a circle large enough to cover all the cake.Step 6
To make the stars, lightly dust a surface with icing sugar and roll out 100g white ready-to-roll icing and use cutters to stamp out various star shapes.Step 7
With some of the larger star shapes, stamp out a smaller star from the middle. Carefully lift all your stars onto a tray lined with baking parchment and allow to harden overnight.Step 8
Decorate a few of the stars with edible gold spray (optional). Arrange your stars randomly over the top of the cake, leaning them up against each other. Tie a ribbon around the side of the cake to finish it off.