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Winnie the Pooh Fruit Cake

Use Flexible Mould - 6852

When using your own recipes the mould is equivalent to a 23cm ( 9”) round or 20cm ( 8”) square cake tin

Approximate liquid capacity 1. 3 litres ( 2 Ľ pts )

Cake

225g ( 8oz) self raising flour
1 teaspoon mixed spice
1 teaspoon baking powder
110g ( 4oz) soft margarine
110g ( 4oz) soft light brown sugar
225g ( 8oz) mixed dried fruit
50g ( 2oz) glace cherries, cut in quarters, washed and dried
25g ( 2oz) flaked almonds
2 eggs, medium
approximately 2 tablespoons milk

Decoration

700g white ready to roll fondant icing
1 tablespoon apricot glaze
few drops yellow or orange food colour
tubes of writing icing or icing pens
sifted icing sugar for dusting

Large cake board or tray

Preheat oven to 170C, 325F, Fan oven 150C, Gas mark 3

Cake

Sift the flour, spice and baking powder into a large bowl.

Add all the other ingredients and beat together until light and creamy and the ingredients are well combined.

Stand the mould on a baking tray.

Spoon the mixture into the mould, smoothing the top and hollowing the centre slightly with the back of a damp spoon.

Bake for approximately 45 – 50 minutes or until a skewer carefully inserted comes out clean or until the cake pulls away slightly from the sides of the mould. Check the cake periodically during the cooking time.

Remove the mould from the oven and stand the mould on a cooling rack. Leave to cool completely then peel the mould away from the cake.

To Decorate

Warm the apricot glaze until it is quite soft and runny. Keep it warm so it does not solidify again.

Lightly dust the worktop with sifted icing sugar.

Knead the white fondant icing until it is smooth then add drops of the food colour and knead it into the fondant icing. Keep your hands dusted with icing sugar to prevent sticking. Add more food colour if necessary until the desired colour is achieved.

Dust a rolling pin with icing sugar and roll out the fondant to an oval shape measuring approximately 33cm (13”) wide by 42cm ( 16 ˝ “) long.

Using your rolling pin lift the icing and gently transfer it into the mould.

Ease the icing gently into the mould, pressing it into the moulded areas and up and over the sides slightly.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the fondant icing. This will make sure the fondant icing is fixed firmly to the cake.

Now get the Winnie the Pooh Cake and turning it over so it fits face down into the mould press it firmly into the mould on top of the fondant icing.

Place the cake board over the cake and invert the mould onto the board.

With the mould still in position use a sharp knife and carefully trim away the excess icing to give a neat edge.

Lift the mould from the cake and you will now have a perfectly defined Winnie the Pooh Cake.

( any little tears in the icing can be easily repaired by rubbing over the surface with a clean damp finger or pressing in a little extra fondant icing and smoothing down with a knife blade)

Winnie can now be decorated as desired using the icing writing tubes or pens

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