Christmas Cake



  • Soak the fruits in Amaretto overnight then drain.
  • Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, eggs, oil, water, spice & treacle for 1 min on slow, scrape down.
  • Mix for 3 mins on medium. Add remaining ingredients & mix.
  • Deposit into lined 100 x 100 x 45mm square frames at 300g.
  • Bake at 160°C for 45-50 mins.
  • Heat the Sublimo to 85°C & glaze the top of the cakes, top with a layer of luxury fruit and nut mix & glaze again.