Spiced Apple Celebration Cake

I have been making variations of this recipe for the last 5 or so years over the festive period, adapting it as I've gone. I always make it to share with the family and since we now have a coeliac in our midst I always use gluten-free flour but regular can also be used. This recipe has a wet batter so works particularly well with gluten-free flours, my brother gave it a 10/10 for 'mouth-feel' and hes known to be brutally honest when it comes to my baking. It could be decorated in a million different ways, Ive used fake trees, sledges, snowflakes and all kinds over the years but fancied something a little more understated this year. Ideal for making for New Years to have with a cuppa after the bells, this cake is one of the few fruit cakes around that tastes great as soon as its baked. If you are baking this gluten-free, be sure to check your baking powder is suitable and be aware of cross-contamination.

Ingredients:
200g butter - I use dairy-free
200g dark muscavado sugar
3 eggs
1 tbsp black treacle
200g self-raising flour - I use gluten-free
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp clove
1 tsp baking powder
2 eating apples (approx 100g each)
100g crystalised ginger
200g mixed dried fruit
2 sheets pre-rolled marzipan
2 sheets pre-rolled royal icing
1/2 jar apricot jam
food safe glitters

Method:

Preheat your oven to 180c fan and line two 20cm cake tins with a circle of baking paper in the base and butter up the sides.

Chop the apples into quarters and remove the cores before grating, leaving the skins on though I discard any skin that doesn't grate. Chop the pieces of ginger to roughly the same size as the rest of the dried fruit and put to one side with the apple.

Grab a large bowl and mix together the butter, sugar, treacle, flour, baking powder, eggs and spices to create a thick batter. Carefully fold in the apple, ginger and mixed fruit and stir until everything is combined. The mixture may look as if it has split slightly but don't worry, it bakes just fine.

Spoon half the mixture into each of the cake tins and bake for 45-55 minutes until they are dark golden, a skewer comes out clean and the cakes are pulling away from the sides of the tins. Carefully run a palette knife around the edges of the cakes to free them and turn out onto cooling racks. Remove the baking paper from the bases to stop the cakes sweating then place base down on the racks to cool.

Once the cakes are cool, pop the apricot jam into a pan over a low heat to soften and become slightly runny. Place the cakes on base boards or plates and spread the top and sides with a layer of the apricot jam. Carefully unroll the marzipan and lay over the top of the cake. Smooth the top down then work down the sides, pressing them to the cake before trimming off the excess. I have a smoothing tool which makes the process much easier but it can be done with your hands and a knife. Once the marzipan is smooth, place the icing over the top and repeat the smoothing and trimming process, tucking the cut edges gently under the cake for a smooth finish.

I used the leftover icing scraps to create stars which I then dusted with glitter for a festive finish. I then placed them on the cakes and gently pressed them into place.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!