- 150ml hot water
- 2 tbsp golden syrup
- 1 tbsp treacle
- 275g self-raising flour
- 2 tsp ground ginger
- 100g caster sugar
- 100g dark muscovado sugar
- 1 tsp bicarbonate of soda
- 50g unsalted butter
- 1 egg, beaten
- 2 tbsp apricot jam, warmed and sieved
- A little white vegetable fat, for greasing
- 500g Renshaw Green Ready To Roll Icing
- 200g Renshaw White Ready To Roll Icing
- 200g Renshaw Red Ready To Roll Icing
- 115g icing sugar
- A few drops red food colouring
For the cake
- Preheat the oven to 180°C/Gas 4. Lightly coat the cake pan with Cake Release and set aside.
- In a jug, combine 150ml hot, but not boiling, water with the syrup and treacle. In a large bowl, sift together the flour, ginger, caster sugar, muscovado sugar and bicarbonate of soda, using the back of a spoon to push the muscovado sugar through the sieve.
- Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Make a well in the centre and pour in the water, syrup and treacle mix then add the beaten egg. With a wooden spoon, gradually beat together until you have a thick, smooth batter.
- Spoon into the prepared tin and smooth the surface. Bake for 25-30 minutes until well risen, firm to the touch and a skewer comes out clean when inserted in the centre. Leave to cool in the tin then carefully turn out onto a cake board.
- Gently brush the cake all over with jam. Lightly grease a surface with white fat and roll out the green icing to 2mm thick until you have enough to cover the bottom two thirds of the cake.
- Using a rolling pin to support the icing, carefully lift it onto the cake and smooth it over the top and down the sides. Using a sharp knife, trim off the excess from the sides and reserve.
- Roll out the white icing to a 2mm thick stripe for the middle of the jumper and carefully place it on the cake, smoothing over the top and down the sides. Trim off any excess and reserve.
- Roll out the red icing to 2mm thick and cover the top part of the cake, again smoothing over the top and sides and trimming off any excess. Re-roll the white icing trimmings and cut out 5 large and 3 smaller snowflakes using the snowflake icing cutters.
- Stick the large snowflakes into place, as shown, using a little cold water. Cut the small snowflakes in half and stick to the cake with cold water, as shown.
- Re-roll the green icing to 2mm thick and cut out 6 holly leaves using the holly icing cutters. Roll the red icing trimmings into 9 small holly berries. Stick to the cake, as shown, with cold water.
- To make the icing to pipe the finishing touches, divide the icing sugar into 2 bowls. To one bowl add a few drops of red food colouring and just enough cold water to make a piping consistency. To the second bowl add just enough cold water to make white icing of the same consistency.
- Place the red icing in a piping bag fitted with a No. 2 plain piping nozzle and pipe small dots along the joins where the different coloured icings meet, as shown, as well as on the sleeves and under the snowflakes. Then place the white icing in a piping bag fitted with the same type of nozzle and pipe small dots around the neckline and on the bottom half of the jumper, to make a pattern as shown.
Tip: This cake keeps very well and tastes even better if left for a day.