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STEP 1
Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease and double line a 2lb loaf tin.
STEP 2
Beat together the butter and sugar until softened. Beat in the flour, spices and eggs. Beat in the remaining ingredients.
STEP 3
Spoon the mixture into the prepared cake tin and bake for 45 mins. Cover with a baking sheet, foil or a sheet of greaseproof paper and cook for a further 40 minutes or until the centre is cooked when pierced with a metal skewer. Remove from the oven. Turn out of the tin and cool completely.
STEP 4
Cut the cooled cake into 8 cubes. Divide the fondant icing into 3 and knead a little food colouring into each piece of fondant.
STEP 5
Brush the cake cubes with a little apricot jam. Dust the surface with a little icing sugar. Roll out the fondant and carefully cover the cakes.
STEP 6
Mix the icing sugar with a few drops of water to form a paste and pipe dots or snow flakes onto the cakes. Top with silver dragees/balls or star shaped fondant. Or cover with silver edible cake decorating dust.
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