Place 1 fondant rectangle on top of the marzipan layer on 1 of the loaf cakes and trim any overhanging edges with a sharp knife. Repeat for the other loaf cake, so both cakes are covered with a single layer of marzipan, topped with a single layer of fondant icing. Is it possible to make and prove the dough one day, refrigerate it overnight and cook the next morning? Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Line 2 x 1lb (450g) loaf tins with loaf tin liners. I highly recommend weighing your ingredients out using digital kitchen scales and measuring spoons for the best results.

Tesco Loaf Tin 2Lb - Tesco Groceries

Roll out the white fondant icing so it is big enough to cut 2 rectangles out the same size as the top of the 2 cakes. Cut the 2 rectangles out, again using the cake tin as a guide to help you get the right size. This recipe makes 2 x 1lb (450g) Christmas Loaf Cakes. If you only want to make 1 Christmas Loaf Cake, simply halve the recipe.Yes, you can make this cake by hand with a manual whisk or wooden/silicone spoon. However, you may find that the cake doesn't rise as well. This is because electric beaters mix a lot of air into the cake batter, which helps it to rise and makes it extra fluffy and light. How else can you decorate this cake? The batter was left on the kitchen counter for too long before baking the cake. As soon as the batter is ready and in the tin, it should be placed into a pre-heated oven straight away.

Simple White Tin Loaf - Baker Jo Easy, Simple Loaf Perfect Simple White Tin Loaf - Baker Jo Easy, Simple Loaf Perfect

Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer Roll out the remaining marzipan and cut out a variety of different sized stars. (Or whatever Christmas shapes you like!) Dust your worksurface with icing sugar. Take 200g of the marzipan and roll it so it is big enough to cut 2 rectangles out the same size as the top of the 2 cakes. Cut the 2 rectangles out, using the cake tin as a guide to help you get the right size. The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe.

More loaf cake recipes...

Once iced, a homemade Christmas cake will only last for a few weeks – a month at most. But for optimal flavour, I recommend eating within 2 weeks. To make this recipe in 2 1lb loaf tins, increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Is the creaming method or the all in one method best? Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Make something sweet with plenty of spice in the form of this Polish gingerbread cake with a rich chocolate glaze. This easy loaf cake is perfect for winter