4 December 2016

Let's bake 'Grace Wilsons' Christmas Cake.....



I love a christmas cake with a self deciding recipe!
In other words you decide what fruit makes up the 1kg recipe content.
It is a godsend for those of us who think peel is the worst food invention ever!
This is a super easy Christmas cake recipe that has been in my family forever.


Well almost - my mother received this recipe from Grace 
(a work friend) in 1969.
'Grace Wilson's Christmas cake' is simply the best.


Because it is moist, and it's full of your favourite fruit.
I chose dried cranberries, apricots and sultanas for this years cake.
You'll find the recipe HERE.
 
Once baked  and cooled, 
leave cake in a sealed container for two days before icing.


Then cover the cake with a thin layer of warmed apricot jam.


Cover with pre rolled white icing.


I used Royalty brand white Icing.


Use a holly leaf cutter (available at online cake stores or your local cake decorating store)...


to cut leaves from green icing.



Then roll little red berries from red.
You can mix your own coloured icing or 
 use pre coloured.
I also rolled these berry balls in red sugar sprinkles.


Wrap two layers of pretty ribbon around the cake
Pin in place.


Plate and serve.
This cake keeps well in a sealed cake container.



Linking at:
❥ Snickerdoodle Sunday. 


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