A fine and dandy candy Christmas cake

If you’re not a fan of fruit cake or winter spices, this is a great Christmas cake alternative…

Ingredients

12oz butter

12 oz sugar

6 eggs

12oz self-raising flour or 9oz self-raising flour and 3oz cocoa powder

For the icing:

6oz butter at room temperature

12oz icing sugar

Peppermint essence

Milk (a dash)

Candy canes to decorate

 

Method

Cream the butter until soft and then add the sugar. Add the eggs, one by one, and mix until the wet mixture is even. Sift in the flour and mix again but not for long as you don’t want to beat the air out of it. Put the mixture into two 8” tins that you’ve greased and lined and pop in the oven on 150 for around 30 minutes or until golden. Remember to make sure the cakes pass the skewer test!

To make the icing cream the butter and add the icing sugar and peppermint essence. Add the milk a little bit at a time until you’re happy with the consistency. Mix and then mix some more! You’re your icing is light and fluffy spread a layer on top of the first cake and place the second cake on top. Cover the whole cake with the remaining icing and decorate with the candy canes – I chose to crush the candy canes and sprinkle on the top and around the edge but you can be as creative as you want with. Cut a slice and make a Christmas wish and you never know, it may come true…

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