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Easter Cake

Image of Easter Cake

125 g/4 oz/½ cup soft margarine
125 g/4 oz/½ cup light brown sugar
3 eggs
175 g/6 oz/1½ cups plain flour
2 tsp ground mixed spice
400 g/14 oz/3½ cups mixed dried fruit
50 g/2 oz/¼ cup glacé cherries, chopped
50 g/2 oz/¼ cup hazelnuts
3 tbsp apricot jam, warmed and sieved
450 g/1 lb marzipan
Brown food colouring

For The Chocolate Moulding Icing

125 g/4 oz plain or milk chocolate
2 tbsp liquid glucose
1 egg white
450 g/1 lb/3½ cups icing sugar

For The Chocolate Modelling Paste

50 g/2 oz plain chocolate
50 g/2 oz white chocolate
2 tbsp liquid glucose
Pink food colouring

Materials And Equipment

1.5 l/2½ pt pudding basin
25 cm/10 in round gold cake board
Clean piece of sponge
Several squares of gold foil


Serves: 16


1. Preheat the oven to 150°C/300°F/Gas 2. Grease the basin, line the base with greaseproof paper and grease the paper. Cream together the margarine and brown sugar and gradually add the eggs. Sift the remaining flour and the spice into the bowl and stir in the fruit and nuts.

2. Spoon the cake mixture into the prepared basin and smooth the surface. Bake in the centre of the oven for 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out on to a wire rack, peel off the lining paper and then leave to cool.

3. To make the chocolate moulding icing, break up the chocolate and place in a bowl with the glucose over a pan of hot water. Leave until melted, cool slightly then add the egg white. Gradually add the icing sugar, beating well after each addition, until too stiff to stir. Turn out on to a work surface lightly dusted with icing sugar and knead in the remaining sugar until stiff.

4. To make the modelling paste, melt the plain and white chocolate in separate bowls. Add half the glucose to the plain chocolate and mix to a stiff paste. Add some pink food colouring and the remaining glucose to the white chocolate and mix to a stiff paste. Wrap the pastes separately in clear film and chill until firm.

5. Cut a triangular wedge out of the cake. Place the cake on the board and brush with the apricot jam. On a work surface lightly dusted with icing sugar, roll out the marzipan and use to cover the cake, tucking the marzipan into the cut front section. Reserve the trimmings, wrapped in clear film.

6. On a work surface lightly dusted with cornflour, roll out the chocolate moulding icing and use to cover the cake. Cut two thin strips from the marzipan trimmings and stick on the inside edges of the cut-out wedge with a little water.

7. Thin the brown food colouring with water. Dip the sponge in the colour and pat over the surface of the icing. Leave to dry.

8. Lightly knead two-thirds of each of the modelling pastes and shape into 18 small eggs. Cover some of the eggs with gold foil and position them all inside the cut-out wedge. To make the bow, roll out the remaining modelling paste and cut two strips 2 cm/¾ in wide and 25 cm/10 in long from the dark paste and two strips 5 mm/¼ in wide and 20 cm/8 in long from the pink paste. Stick the pink strips to the dark ones with a little water. From these strips, cut two 13 cm/5 in lengths, press the ends together to form loops and secure to the cake. Secure two 8 cm/3 in lengths for ribbons ends and cover the centre of the bow with another small strip. Place a piece of crumpled kitchen foil under each strip until hardened.

Storing:- The finished cake can be kept for up to four weeks.

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