AGA Recipes Caramel Blood Orange & Mascarpone Crepe Cake

This show-stopper of a Christmas Cake makes a change from the more traditional icing and marzipan decoration.


225g plain flour

1 tsp mixed spice

½ tsp freshly grated nutmeg

½ tsp cinnamon

225g butter

225g Muscovado sugar

6 large eggs, beaten

85g ground almonds

625g mixed fruit, currants, sultanas and raisins

115g mixed chopped peel

55g crystallised pineapple, chopped

55g dried cranberries

85g dried apricots, chopped

85g crystallised papaya pieces, chopped

115g glacé cherries cut into quarters

3 tbsp brandy


Glacé fruits

Walnut halves

Brazil nuts

Apricot glaze



1. Line the base of a 23cm (9 inch) round spring form cake tin. 

2. Sieve the flour and the spices together. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, which should be at room temperature, adding a tablespoon of flour to prevent curdling towards the end.

3. Fold in the remaining flour, ground almonds and fruit until thoroughly mixed. Turn the mixture into the prepared tin and smooth the top.

4. Place the cake tin on the grid shelf on the floor of the simmering oven and cook for about 5½-6 hours until cooked. 

5. Test with a skewer; if a skewer inserted into the centre of the cake comes out clean, it is cooked. Or if the cake has stopped ‘singing’ it is an indication that it is done. Leave in the tin for 30 minutes and then turn onto a wire rack to cool. Prick the surface of the cake with a skewer and spoon the brandy over. Wrap in foil until required. Decorate with glacé fruits and nuts, brush with apricot glaze to give a shiny finish.