A light and easy Christmas cake, infused with crunchy apple, sultanas, dates, cinnamon and brandy. Recipe commissioned by Emily Crisps.
Easy Christmas Cake with Crunchy Apple Frosting
Ingredients
- 150ml warm water mixed with 2 tsp honey
- 60g Emily Fruit Crisps Crunchy Apple
- 80g pitted dates, chopped into sultana-sized pieced
- 200g raisins or sultanas
- 1 tbsp brandy
- 200g butter
- 4 eggs
- 100g light brown muscovado sugar
- 100g dark brown muscovado sugar
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract or the seeds of one vanilla pod
- 3 tsp cinnamon
Apple Crisp Frosting
- 500g icing sugar
- 250g unsalted butter
- 60g Emily Fruit Crisps Crunchy Apple (finely blitzed to a powder)
To decorate
- 60g Emily Fruit Crisps Crunchy Apple
Instructions
- Pre-heat the oven to 150C/300F/Gas Mark 2. Line 2 x 9inch cake tins with baking parchment.
- Boil a kettle, add 2 tsp runny honey to 150ml water. Pour over the fruit (apple crisps, sultanas and dates) with 1 tbsp brandy and leave to soak.
- Beat the butter with the eggs and sugars. Stir in flour and baking powder. Add the vanilla and cinnamon.
- Stir in the pre-soaked fruit.
- Pour into the cake tins, bake for 1 hour at 150C.
- Remove the cakes and leave to cool completely.
- For the frosting, beat the butter until creamy and light in colour. Add the icing sugar and the powdered apple.
- Place 1 cake layer on a cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake. Decorate with apple pieces and other Christmas decorations.
For more festive treats with Emily Crisps try:
- Katie’s Dark Chocolate, Banana and Date Fridge Cake
- Helen’s Mincemeat and Banana Loaf Cake
- Sarah’s Posh Cheese and Pineapple Sticks
- Or Jacqueline’s Vegan Gingerbread Cupcakes with Pineapple Frosting
With thanks to Emily Crisps for this festive-inspired commission. #ad