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BakingChristmasShane Smith

Christmas Cake Traybake

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60-70 mins Cook
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This fuss-free Christmas cake traybake by Gem Brand Ambassador Shane Smith offers a quick and easy twist on the traditional festive favorite. It’s simpler to bake, decorate, and portion, making it perfect for the busy holiday season. Enjoy the classic trio of

richly spiced fruitcake, almond marzipan, and royal icing—a timeless combination guaranteed to delight.

Happy Festive Baking!

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Christmas Cake Traybake

Christmas Cake Traybake

agnesgempackfoods-ie
prep time
25 min + 2 hr soaking
cooking time
60-70 mins
servings
15 squares
total time
45 min

Equipment

  • Oven

  • Scales

  • 30cm x 20cm rectangle baking tin

  • Mixing bowl

  • Wooden spoon

  • Zester

  • Baking parchment

  • Rolling pin

  • Sieve

  • Pastry brush

  • Stand or hand mixer

Ingredients

  • Soaked fruit:

  • 850g Gem Gourmet Mixed Fruit

  • 3 tea bags

  • 400ml hot water

  • Cake:

  • 175g butter

  • 175g Gem soft brown sugar

  • 4 large eggs

  • ½ large orange zest

  • 175g Gem plain flour

  • ½ tsp Gem baking powder

  • 1 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1 tsp ground clove

  • 3 tablespoons brandy (optional)

  • Decorate:

  • 1 tbsp marmalade

  • 400g Gem golden marzipan

  • 350g Gem Royal Icing

Instructions

1
Preheat your oven to 170C/150C fan.
2
Line a 30x20cm rectangle baking tin with parchment and set aside.
3
To soak the fruit, pour the hot water over the tea bags and allow to soak for 5 minutes.
4
Pour this over the fruit and steep for a minimum of 2 hours.
5
To make the cake batter, cream the butter and sugar together until soft and pale.
6
Gradually add the eggs one by one, mixing between each edition.
7
Add in the flour, baking powder, zest and spices. Mix well.
8
Add the drained soaked fruit to the cake batter and mix.
9
Spoon this into the prepared tin and bake in the preheated oven for 60-70 minutes.
10
Remove and allow to cool slightly.
11
At this point, if soaking with alcohol, prick the top of the baked cake and pour the brandy over the cooled cake. You can use herbal tea instead. This will keep the cake moist but tea will not preserve it like alcohol does.
12
When ready to decorate, brush the top of the cake with warm strained marmalade, roll out a rectangle of marzipan and lay this on top of the cake.
13
For the royal icing, add 50ml warm water to a mixer, to this add the 350g of royal icing and whisk on full speed with the paddle attachment for 5-6 minutes until thick & glossy.
14
Spoon this on top of the marzipan and decorate to your liking.
15
Allow the royal icing to firm up before portioning into mini squares.
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