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Easy Christmas Cake with Crunchy Apple Frosting

Ren Behan
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Ingredients
  

  • 150 ml warm water mixed with 2 tsp honey
  • 60 g Emily Fruit Crisps Crunchy Apple
  • 80 g pitted dates chopped into sultana-sized pieced
  • 200 g raisins or sultanas
  • 1 tbsp brandy
  • 200 g butter
  • 4 eggs
  • 100 g light brown muscovado sugar
  • 100 g dark brown muscovado sugar
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract or the seeds of one vanilla pod
  • 3 tsp cinnamon

Apple Crisp Frosting

  • 500 g icing sugar
  • 250 g unsalted butter
  • 60 g Emily Fruit Crisps Crunchy Apple finely blitzed to a powder
  • To decorate
  • 60 g 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.