Fruit cake with marzipan icing

Recipe from: 11/25/1993 12:00:00 AM
Ingredients 26
Servings 0
Time 20-30 min

Ingredients

  • CAKE
  • 225
    g
    seedless raisins
  • 225
    g
    sultanas
  • 225
    g
    currants
  • 225
    g
    dates, finely chopped
  • 225
    g
    mixed citrus peel
  • 160
    g
    glacé cherries, quartered
  • 50
    g
    almond flakes
  • 420
    g
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 5
    ml
    mixed spice
  • 5
    ml
    nutmeg
  • 2
    ml
    ground ginger
  • 230
    g
    butter
  • 210
    g
    castor sugar
  • 6
    extra-large eggs
  • 60
    ml
    golden syrup
  • 80
    ml
    brandy
  • ICING
  • 60
    ml
    smooth apricot jam
  • 15
    ml
    icing sugar
  • 225
    g
    marzipan
  • 6
    glacé cherries, halved
  • holly leaves for decoration
  • 1
    metre wide red satin ribbon
 

Method

+/- 3 hrs
 
Preheat the oven to 150 ºC (300 ºF). Line a 24 cm cake tin with two layers of aluminium foil, shiny side facing down. Line the bottom of the tin with a layer of wax paper and grease well. Place all the fruit and almond flakes in a mixing bowl. Sift the cake flour, baking powder and spices together and add to the fruit. Mix well, ensuring that each piece of fruit is coated with flour. Cream the butter and gradually add the castor sugar while beating continuously. Add the eggs one by one, beating well after each addition. Mix in the golden syrup. Add the fruit mixture, alternating with the brandy. Mix well after each addition. Turn the mixture into the prepared cake tin, cover with aluminium foil and bake for 2 3/4 to 3 hours or until a testing skewer comes out clean when inserted into the centre of the cake. Cool the cake in the tin before turning it out. Wrap in aluminium foil and store until needed. ICING Heat the apricot jam until melted and brush over the top of the cake. Dust a clean surface with icing sugar and roll out the marzipan till the circle is just large enough to cover the cake. Tidy the edges and place over the cake. Make 24 hollows along the outer edge of the cake with your fingertip and lightly mark the cake into slices after each alternate hollow. Turn on the oven grill and place the cake underneath it for about 2-3 minutes or till the marzipan just turns golden brown. Take care that it does not burn! Dip each glacé cherry in the remaining apricot jam and decorate the edge of the cake with the glacé cherries which have each been dipped in the remaining apricot jam. Complete the picture with the holly leaves or sprigs of fresh herbs, and tie the ribbon around the cake. Makes a large cake.
 

Read more on: bake  |  fruit
 

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