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Cranberry & Plum Naked Cake Recipe by Siúcra & Catherine Fulvio

Siúcra and Catherine Fulvio Cranberry & Plum Naked Cake Recipe (1)

Impress friends and family with your brilliant baking skills this Christmas season with our show stopping cake recipe for Cranberry and Plum Cake by Siúcra and Catherine Fulvio.

For a decadent sweet finish to your Christmas meal, this GBBO worthy cake looks wonderfully festive and is a great alternative to a traditional Christmas cake. Invite the little ones into the kitchen and encourage them to create some festive characters to decorate the top of the cake.

Makes 23cm cake

Ingredients:

Filling
120g frozen or fresh cranberries
5 plums, pitted and sliced
100g Siúcra Rich Brown Sugar
1 orange, zest and juice
50ml water
1 cinnamon stick
1 star anise

Cake
150g soft butter
220g Siúcra Caster Sugar
6 eggs
1 tsp vanilla extract
420g plain flour
2½ tsp baking powder
3 to 4 tbsp water

Buttercream
200g softened butter
500g Siúcra Icing Sugar
1 tsp vanilla extract
50ml milk

“Drip effect”
200g Siúcra Royal Icing Sugar
Blue colour paste

Trees and carol singers
Siúcra Roll Out Icing Sugar
Siúcra Icing Sugar
Colour paste, green, red, black, yellow, blue
A pair of scissors
Cocktail sticks
25cm cake board

Method:

Filling
1. Combine all the ingredients in a saucepan and simmer slowly for 10 minutes, stirring from time to time. Remove the cinnamon and star anise. Set aside to cool completely.

Cake
1. Preheat the oven to 180°C /fan 160°C /gas 4.
2. Brush 2 x 23cm round loose base tins with butter and line the base with a circle of parchment.
3. Cream the butter and Siúcra sugar together until pale and fluffy. Add each egg in, one at a time.
4. Pour in the orange juice and zest.
5. Fold in the flour and baking powder. Add enough water to form a soft batter.
6. Pour into the pre-lined tins and bake for about 20 to 22 minutes or until baked.
7. Insert a skewer into the cake and once baked it should come out clean. Leave in the tins for 15 minutes before transferring to a cooling rack.

Buttercream & decorations
1. Combine the butter, Siúcra icing sugar, vanilla and milk into a bowl and whisk with an electric beater for at least 5 minutes until light and fluffy.
2. Spoon half into a piping bag without a nozzle.

Cake (must be cold)
1. Slice each cake half in two, place on a cake stand and pipe buttercream around the edge of the cake. Spoon the cranberry & plum filling inside and spread over the top, cover with the other cake layer. Repeat until you end with a layer of cake.
2. Spread the buttercream thinly over the sides to give the effect of “naked” ice. Spread a 2cm layer on the top of the cake and spread it to look like rifts of snow.
3. To pipe the “drip” effect, make the royal icing according to the instructions on the Siúcra packaging. Add the blue colouring.
4. Check that the icing will “drip” off the spoon before transferring it into a piping bag without a nozzle.
5. Snip the tip off and pipe along the edge just enough for it to drip down the sides.

Christmas trees
1. Shape a piece of ready Roll Out Siúcra icing into a cone shape – you will need 8 different size trees.
2. Insert a cocktail stick in the base. Using your scissors, snip all the way randomly around the cone to form a tree.
3. Arrange 5 of the trees in a group on top of the cake. The remaining 3 trees can be positioned around the base of the cake.

Carol singers
1. Colour pieces of ready roll icing with green, red, black, yellow and blue colour paste.
2. Wrap them in plastic wrap to prevent them from drying out.
3. Shape 3 small pairs of boots from the icing. Mould a rounded coloured cone shape for the body (which will be the coat) and mark a line down the front.
4. Position the body over the boots and secure together by pressing a cocktail stick right through to the base of the boots so that the carol singer can stand upright.
5. Mould coloured icing for the arms.
6. In a different colour of roll out icing, mould a scarf and hat to fit the body and use whisked egg whites as ‘glue.’
7. Roll a little ball of icing for the head and secure that on the top before adding a hat.
8. Add eyes, mouth and nose to each. Place the carol singers on top of the cake. Dust with a sprinkle of Siúcra icing sugar.

Siúcra and Catherine Fulvio Cranberry & Plum Naked Cake Recipe

RECIPE FROM SIÚCRA AND CATHERINE FULVIO

Catherine Fulvio the award-winning cookbook author has developed a series of sweet and savoury mini recipes exclusively for Siúcra, to showcase the functionality and breadth of the product range as well as demonstrating how fun, quick and easy it is to make delicious dishes from scratch, regardless of ability.

For more information on Siúcra products and/or recipes visit Siúcra’s Facebook page or www.siucra.ie.

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