Moist fruit cake


Ingredients 23
Servings 16
Time

Ingredients

  • 750
    g
    fruitcake mix
  • 125
    g
    pitted dates, finely chopped
  • 250
    ml
    glacé cherries, halves
  • 125
    ml
    walnuts, chopped
  • 125
    ml
    brandy
  • 125
    ml
    butter
  • 125
    ml
    brown sugar
  • 5
    eggs
  • 15
    ml
    smooth apricot jam, plus extra for spreading
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 2
    ml
    ground nutmeg
  • 2
    ml
    ground cinnamon
  • 5
    ml
    mixed spice
  • 5
    ml
    ground ginger
  • 2
    ml
    bicarbonate of soda
  • FOR DECORATING
  • marzipan
  • ready-to-roll plastic icing
  • smooth apricot jam
  • 3
    eggs, separated
  • icing sugar
  • glycerine
 

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.
 

Read more on: bake  |  fruit
 

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