Crafted from sustainably sourced New Zealand Kahikatea, the Ballantynes Wooden Cake Box is specially designed for baking dense, rich fruit cakes at low temperatures. Ideal for festive baking and traditional recipes, this 150mm square cake box brings both charm and function to your kitchen. With a natural finish and Ballantynes' logo etched on the front, it makes a beautiful keepsake or gift for bakers and food lovers alike.

Product Details:

• Made from natural New Zealand Kahikatea wood
• Sized at 150mm x 150mm, perfect for small rich fruit cakes
• Designed for baking at low temperatures (do not exceed 160°C)
• Pre-season by baking empty at 150°C for 10 minutes before first use
• No additional insulation required – superior to metal tins for even baking
• Must be lined with baking paper before use
• Cake should be cooled completely in the box before removal
• The box may darken and slightly change shape with use – this is normal and does not affect performance
• Not dishwasher safe – simply brush out crumbs and store dry
• Features a beautifully etched Ballantynes logo on the front panel

Christmas Cake Recipe (for 13cm Cakebox)

Ingredients:

• 125g butter
• 125g brown sugar
• 1 tsp golden syrup
• 600g mixed dried fruit
• Pinch of salt
• ½ tsp mixed spice
• ½ tsp cinnamon
• ¼ tsp curry powder
• Zest and juice of ½ lemon
• 35g (½ packet) chopped almonds
• 2 tbsp sherry, brandy, or rum
• 2 eggs, beaten
• 2 tsp cornflour
• 125g plain flour
• ½ tsp baking powder
• ¼ tsp baking soda

Instructions:

1. In a saucepan, combine the butter, brown sugar, golden syrup, and dried fruit.
2. Stir continuously and bring the mixture to a boil to prevent burning.
3. Add the lemon zest and juice, spices, salt, chopped almonds, and your choice of sherry, brandy, or rum.
4. Simmer gently for 5 minutes, stirring constantly.
5. Stir in the cornflour, mix well, and remove from heat.
6. Allow the mixture to cool completely.
7. Once cooled, beat the eggs and sift together the flour, baking powder, and baking soda.
8. Add the dry ingredients and eggs alternately into the fruit mixture, mixing well after each addition.
9. Line the Ballantynes Wooden Cake Box with baking paper on both the bottom and sides.
10. Spoon the cake mixture into the prepared box.
11. Bake at 150°C for 30 minutes.
12. Reduce the temperature to 120°C and continue baking for 2 to 2½ hours.
13. Remove from the oven and allow the cake to cool thoroughly in the wooden box before turning out.