Ingredients
Christmas cake tins with lids are a great way to store your cakes and bakes for the festive season. For this recipe you will need:
- 200g of plain flour
- 100g of softened butter
- 100g of caster sugar
- 2 large eggs
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- Zest of one lemon
- 1/4 teaspoon of ground cinnamon
- 100g of sultanas
- 100g of raisins
Instructions
Start by preheating your oven to 180C/Fan 160C/Gas 4. Grease two 20cm round cake tins with lids and line the bottoms with baking parchment.
In a large bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
Sift in the flour, baking powder and cinnamon and fold into the mixture until thoroughly combined. Finally, fold in the sultanas and raisins.
Divide the mixture between the two tins and level the surface with the back of a spoon. Bake in the oven for 25-30 minutes or until golden brown and a skewer inserted into the centre of each cake comes out clean.
Take out of the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Once cool, place the cakes back into the tins and secure the lids.
Nutrition
This recipe makes two 20cm round cakes which will feed 8-10 people. Each slice contains the following nutrient values;
- Calories: 295 kcal
- Carbohydrates: 34.2g
- Protein: 4.3g
- Fat: 15.4g
- Fibre: 1.2g
These cakes will keep for up to a week when stored in a cool, dry place. They also freeze well and can be stored in the freezer for up to three months.
Conclusion
Christmas cake tins with lids are a great way to store festive cakes and bakes. Not only do they keep the cakes fresh and moist, but they look great too! The above recipe is a great way to make a delicious, festive cake that will feed 8-10 people. Enjoy!