Monday 10 December 2018

CorkHi12°| Lo

Cork Independent


A cranberry and plum creation

Wednesday, 6th December, 2017 6:00pm

Impress friends and family with your brilliant baking skills this Christmas season with a show stopping 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

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


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


200g softened butter

500g Siúcra Icing Sugar

1 tsp vanilla extract

50ml milk


200g Siúcra Royal Icing Sugar

Blue colour paste

Siúcra Roll Out Icing Sugar

Siúcra Icing Sugar

Colour paste, green, red, black, yellow, blue

A pair of scissors

Cocktail sticks

25cm cake board


To prepare the filling, 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.


Preheat the oven to 180°C/fan 160°C/gas 4.

Brush 2 x 23cm round loose base tins with butter and line the base with a circle of parchment.

Cream the butter and sugar together until pale and fluffy. Add each egg in, one at a time.

Pour in the orange juice and zest.

Fold in the flour and baking powder.

Add enough water to form a soft batter.

Pour into the pre-lined tins and bake for about 20 to 22 minutes or until baked.

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.


Combine the butter, icing sugar, vanilla and milk into a bowl and whisk with an electric beater for at least five minutes until light and fluffy.

Spoon half into a piping bag without a nozzle.


Slice each cake half in two, place on a cake stand and pipe buttercream around the edge of the cake.

Spoon the cranberry and plum filling inside and spread over the top, cover with the other cake layer. Repeat until you end with a layer of cake.

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.

To pipe the drip effect, make the royal icing according to the instructions on the Siúcra packaging.

Add the blue colouring.

Check that the icing will drip off the spoon before transferring it into a piping bag without a nozzle.

Snip the tip off and pipe along the edge just enough for it to drip down the sides.


Shape a piece of ready Roll Out Siúcra icing into a cone shape – you will need eight different size trees.

Insert a cocktail stick in the base.

Using your scissors, snip all the way randomly around the cone to form a tree.

Arrange five of the trees in a group on top of the cake. The remaining three trees can be positioned around the base of the cake.


Colour pieces of ready roll icing with green, red, black, yellow and blue colour paste.

Wrap them in plastic wrap to prevent them from drying out.

Shape three 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.

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.

Mould coloured icing for the arms.

In a different colour of roll out icing, mould a scarf and hat to fit the body and use whisked egg whites as glue.

Roll a little ball of icing for the head and secure that on the top before adding a hat.

Add eyes, mouth and nose to each. Place the carol singers on top of the cake.

Dust with a sprinkle of Siúcra icing sugar.

ePaper Service

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8
Desktop, Tablet & Smartphone friendly
Cookies on Cork Independent website
We use cookies to ensure that we give you the best experience on our website. We also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Cork Independent website. However, if you would like to, you can change your cookie settings at any time by amending your browser settings.
How does Cork Independent use cookies?
Cookies enable us to identify your device, or you when you have logged in. We use cookies that are strictly necessary to enable you to move around the site or to provide certain basic features. We use cookies to enhance the functionality of the website by storing your preferences, for example. We also use cookies to help us to improve the performance of our website to provide you with a better user experience.
We don't sell the information collected by cookies, nor do we disclose the information to third parties, except where required by law (for example to government bodies and law enforcement agencies).
Hide Message