Moist fruit cake

True Love
16 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (22)

750.00 g fruitcake mix
125.00 g dates — pitted, finely chopped
250.00 ml glacé cherries — halved
125.00 ml walnuts — chopped
125.00 ml brandy
125.00 ml butter
125.00 ml brown sugar
5.00 eggs
15.00 ml jam — smooth, apricot
500.00 ml flour — cake
1.00 ml salt
2.00 ml nutmeg — ground
2.00 ml cinnamon — ground
5.00 ml mixed spice — ground
5.00 ml ginger — ground
2.00 ml Bicarbonate of soda
FOR DECORATING
marzipan
plastic icing
jam — smooth, apricot
3.00 eggs — seperated
icing sugar
glycerine
Tap for ingredients
Tap for ingredients

Method:

Soak cake mix, dates, cherries and nuts in brandy overnight.
Cream butter and sugar together and add eggs, beating well after each addition until light and fluffy.
Add jam and fruit mixture, mixing well. Add sifted dry ingredients and mix well. Spread a thin layer of jam over entire mixture.
Line a 20 cm round baking tin with 2 layers of brown paper or two layers of greaseproof paper.
Grease well. Turn mixture into tin and level top of cake mixture with spatula.
Bake in a preheated oven at 150 ºC for 2 1/4 hours. Test centre of cake with a skewer. If done, skewer will come out clean. Allow to cool completely in tin. Turn out and remove lining.
Sprinkle with brandy and seal with plastic wrap. Store in a cool place. Sprinkle brandy over cake once a month.
Soften marzipan and roll out thinly. Knead plastic icing until soft, adding colorant gradually until you achieve the desired colour.
TO DECORATE CAKE:
Spread a thin layer of jam over entire cake, then cover cake with marzipan. Brush egg white over marzipan and cover with plastic icing.
ROYAL ICING:
Beat egg whites until fluffy. Sift icing sugar and add gradually to egg whites, mixing well. Add colorant and 2 drops of glycerine, mixing to a soft paste.
Place royal icing in piping bags with a star nozzle and pipe shells around base of cake. Use a crimper to decorate edge of cake.
Finish cake off with decorations of your choice – we used beads, though you could also use icing rosettes or fresh flowers.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.