Festive Fruit Cake
Festive Fruit Cake
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About this recipe:
A beautiful Christmas fruit cake that's decorated with marzipan and then royal icing. You don't soak the fruit beforehand but you do have the option of spooning over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
250g plain flour
¼ tsp salt
½ tsp mixed spice
½ tsp ground cinnamon
220g brown sugar
2 tbsp treacle or golden syrup
1 tbsp marmalade
¼ tsp vanilla essence
4 eggs, lightly beaten
875g mixed dried fruits
110g chopped mixed peel
155g glace cherries, halved
110g blanched almonds, chopped
3-4 tablespoons brandy plus extra for sprinkling
To decorate the cake:
1-2 tbsp apricot jam, warmed
3 egg whites
655g icing sugar, sieved
2tsp liquid glycerine - optional
1 tbsp lemon juice
45 min › Cook:
3 hr › Ready in:
3 hr 45 min
Heat the oven to 150 degrees C. Grease a 20cm round or an 18cm square cake tin and line the bottom and sides with baking paper.
Sieve the flour, salt, mixed spice and cinnamon into a bowl.
Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
Turn the mixture into the prepared tin and make a slight hollow in the centre.
Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool.
Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake.
Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
To decorate the cake; place the cake on a foil board or cake plate.
Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
To make the icing; lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.
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