Brandy Soaked Christmas Cake (Iced)

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I’m feeling pretty pleased with myself right now, I’ve managed to have my Christmas cake all iced and ready to be devoured a good few days before Christmas day. Last year I was icing it on Christmas morning!! Super organised this year, I love it! Brandy Soaked Christmas Cake (Iced) 2

This is our Christmas Cake of 2014. I made my Brandy Soaked Christmas Cake a good few weeks ago now, giving it enough time to mature and enabling me to feed it each week with a tablespoon of brandy. Feeding your cake each week deepens the flavour and ensures that your cake doesn’t turn dry. My cake was soft, sticky and far from dry when I applied the marzipan layer.

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I don’t ice my Christmas cakes with sugar paste, I find it flavourless and to sickly. Instead I opt for a snowy white blanket of royal icing. I’ve made quite a few Christmas cakes over the years and always always choose to cover them with royal icing and this recipe I’m about to share with you is the best I’ve come across so far! Brandy Soaked Christmas Cake (Iced) 7

It’s extremely straightforward to make and comes together perfectly. The colour is perfect as is the texture. Some I’ve made it the past have been a bit runny, but this was just the right consistency for spreading straight onto the cake without it running down the sides and for once the recipe yielded the correct amount. I wasn’t left with any, I used it all up, down to the last little spoonful. It’s the first time that’s happened to me in a long time. I hate making icing for cakes only to be left with lots, such a waste.

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When covering your Christmas cake you need to allow a few days before you plan to serve it. Once its had it’s covering of marzipan, you need to leave it for two days to dry out. To marzipan the cake all you need to do is heat 3 tablespoons of apricot jam in a small saucepan and brush it all over the cake. This acts as the glue that will adhere the marzipan to the cake. Brandy Soaked Christmas Cake (Iced) 5

Once you’ve iced your cake with royal icing, you need to leave it again for another day or two, giving enough time for the royal icing to firm up a little.

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This is my last post before Christmas and I’ll be back again towards the New Year with a yearly look back at Baking in Pyjamas. Thank you so much for all your support and all your wonderful comments, it’s makes my day! Brandy Soaked Christmas Cake (Iced) 8

Merry Christmas everyone, have a joyful and safe celebration!

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 Yields – Enough icing to ice a round, 8 inch cake


  • 680 grams (1 1/2 lb) Marzipan
  • 3 tablespoons Apricot Jam

{royal icing}

  • 3 Large egg whites
  • 680 grams (1 1/2 lb) Icing sugar, sifted
  • 3 teaspoon Freshly squeezed lemon juice
  • 1 teaspoon Glycerine


  1. Place the cake on a cake board and heat the apricot jam in a small saucepan and brush it all over the cake.
  2. Lightly dust your work surface and rolling pin with icing sugar and roll your marzipan out 2 inces bigger than your cake then lift the marzipan over the cake using your rolling pin and gently smooth over the cake. Trim of any excess. Leave the cake for 2 days to dry.
  3. To make the icing place the egg whites into the bowl of an electric mixer fitted with a whisk attachment and whisk until frothy. Swap your whisk for the paddle attachment then add the icing sugar 1 tablespoon at a time with the mixer on low speed.
  4. Once it’s all been added add the lemon juice and glycerine and continue to mix until white, stiff and peaks have formed. Spread over your cake and leave uncovered for 1 day to let the icing harden then store in a cake with a tight-fitting lid until your ready to serve.


* The cake I used for this was my Brandy Soaked Christmas Cake

* Recipe from Mary Berry


Sweet and Savoury Sundays #93

Welcome to week #93 of Sweet & Savoury Sundays!
Merry Christmas everyone! Christmas is days away now and I’m so excited. This time is a very busy year which is why things have slowed down a bit on the blog. I don’t want to be consumed by it, this is my little hobby space where I share my favourite recipes with you and I don’t want to be rushing to get just anything on here, I want to share recipes I’m excited by and frankly, this last week I’ve been to tired and busy to bake. I’ll be sharing my finished Christmas cake with you just before Christmas but apart from that I’ll be back with new recipes either at the end of the year or during the New Year. Thank you for all your support and coming by to link up each week, I’m so grateful.
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
Rosette Cookies by Tumbleweed C0ntessa
Gingerbread Cake by The Simple Sweet Life
Peppermint Meringue Cookies by Sweet and Spicy Monkey
Most viewed link this week
Apple Cider and Cinnamon Doughnuts by Something Sweet
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Double Mint Mountain Bundt Cake #BundtBakers


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Peppermint and chocolate is a longstanding favourite of mine, especially this time of year and when Decembers theme for Bundt Bakers was announced as mint I was over the moon! Another excuse to bake with my favourite flavours.

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I knew exactly what I wanted to make and imagined exactly how it was going to look. It’s turned out more or less spot on and tastes amazing!

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I adapted a The Tunnel of Fudge Cake from Cake Simple – Christie Matheson, it’s a recipe that I’ve been dying to make for ages and has also prompted a new years resolution almost for Baking in Pyjamas, one that I will share with you in my end of the year post.

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Back to this cake, it’s a basic chocolate bundt that ends up getting baked with a fudgy centre, kind of like a brownie but in cake form. All I did to adapt it for my mint version is to add some peppermint extract and also swap cocoa nibs which I can’t locate anywhere around these parts and use Mint Matchsticks instead.

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The Mint Matchsticks give the dense chocolate laden cake a great crisp texture, with crunchy nuggets popping up throughout. I only used peppermint extract in the cake and not for the covering as while I wanted a thoroughly minty cake I didn’t want overload it and end up with a Toothpaste cake.

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In my mind, I wanted a dark, intense mint cake and themed it on a snowy mountain. A simple and somewhat tricky white chocolate ganache covers the peaks of the cake and to give it an extra pizzazz, I liberally dusted some silver edible glitter over the entire cake too.

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To achieve the sought after tunnel of fudgyness that runs throughout the cake you only must bake it for 45 minutes, you can’t test it with a cake tester as of course it won’t come out clean. It was a leap of faith trusting my oven and the recipe but im happy to report its turned out perfectly, just fudgy enough that it doesn’t cross into the territory of underbaked, which I’ve had issues with lately with some recipes, but that’s another story.

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The snow, covering my bundt which is baked in one of my favourite tins is a very simple white chocolate ganache, its made up of purely white chocolate and condensed milk.

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One problem I found with it though is that you need to be very quick with it. Once the chocolate has melted and you’ve added the condensed milk you need to pour it over the cake right away, otherwise it will seize and become to thick to pour.

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The topping contains just the right sweetness to pair with the intensity of the dark chocolate and mint cake and with the added shimmering glitter, the cake glimmers like freshly fallen snow on a cold winters day.

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I really can’t wait to see what the other Bundt Bakers have produced for my favourite theme so far, (check the end of this post to view them all), and to all my fellow bakers within this inspiring group, Merry Christmas, have a safe and joyous holiday!!

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 Yields – One Bundt Cake



  • 290 grams (1 1/4 cup) Unsalted butter at room temperature
  • 75 grams (3/4 cup) Cocoa powder
  • 85 grams (3 ounces) Dark chocolate
  • 125 ml (1/2 cup) Boiling water
  • 240 grams (2 cups) Plain flour
  • 185 grams (2 cups) Icing sugar
  • Pinch of Maldon sea salt
  • 175 grams (1 cup) Mint Matchsticks, roughly chopped
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 150 grams (3/4 cup) Caster sugar
  • 5 Large eggs
  • 2 teaspoons Pure peppermint extract

{white chocolate ganache}

  • 170 grams (6 ounces) White chocolate
  • 5 tablespoons Condensed milk


  1. Pre-heat the oven to 180C (350F) and spray a 12 cup capacity bundt tin with cake release spray and set aside.
  2. Place the dark chocolate into a small bowl and pour over the boiling water, whisk until melted and set aside to cool.
  3. In a medium bowl whisk together the cocoa powder, flour, icing sugar, salt and mint matchsticks, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment add the butter, brown sugar and caster sugar and cream together until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
  5. Add the eggs one at time then add the peppermint extract. Add the melted chocolate, mixing until just combined then gradually add the dry mixture.
  6. Spoon into your bundt tin and bake for 45 minutes. Do not insert a cake tester as it will not come out clean. Leave the cake in the tin on a wire rack for 1 hr, 30 minutes then transfer to the wire rack to cool completely.
  7. For the ganache melt the chocolate in bowl set over a pan of simmering water then stir in the condensed milk. Immediately pour over the cake.


* Recipes for the cake adapted from Cake Simple Christie Matheson

* The Cake will last for up to 3 days stored in a cake tin with a tight-fitted lid.

* Store In a cool, dry place away from direct sunlight.




#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month: