Description
A delightful holiday dessert combining dried fruits, nuts, and spices, perfect for celebrations.
Ingredients
- 175 g dried apricots, chopped
- 3 tablespoons brandy (plus extra for brushing)
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30 ml brandy
Instructions
- Prepare the Fruit: Start by chopping the dried apricots and halving the cherries.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and line a traybake tin with parchment paper.
- Make the Cake Batter: In a mixing bowl, cream the softened butter and light brown sugar until fluffy. Gradually add the beaten eggs, mixing well after each addition. Sift in the plain flour and fold in the raisins, currants, chopped apricots, and halved cherries.
- Bake the Cake: Pour the batter into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
- Brush with Apricot Jam: Brush a layer of warm apricot jam over the cooled cake.
- Add the Marzipan Layer: Roll out the marzipan to about 5 mm thick and lay it over the cake.
- Cover with Fondant: Roll out the fondant similarly and lay it over the marzipan.
- Decorate the Cake: Decorate your fruitcake with festive elements like holly leaves and berries.
- Slice and Serve: Slice the cake into individual servings and present on a platter.
Notes
Consider soaking dried fruits in brandy overnight for added flavor. Store in an airtight container for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British