Cake Classes And Recipe Blog

Christmas Fruit Cake

Get into the festive spirit this Christmas by baking a fruit cake show stopper. This classic Christmas cake is covered in marzipan and fondant for a traditional taste. Its the perfect treat for your family and friends. This festive fruit cake can be baked in advance. Just feed it regularly with brandy to add some flavour and keep it moist until you are ready to decorate and eat
Xmas fruit cake

Ingredients

1 x 6 inch round cake tin
Brandy 150ml
450g mixed dried fruit
Zest and juice of 2 oranges
250g butter
200g soft brown sugar
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
4 large eggs
Vanilla extract 1 tsp
1 large tbsp. black treacle

200g Marzipan
200g Sugarpaste

Equipment

6 inch round tin.
Get into the festive spirit this Christmas by baking a fruit cake show stopper. This classic Christmas cake is covered in marzipan and fondant for a traditional taste. Its the perfect treat for your family and friends. This festive fruit cake can be baked in advance. Just feed it regularly with brandy to add some flavour and keep it moist until you are ready to decorate.

Method

Weigh out the fruit, butter, sugar, orange zest and juice, vanilla and black treacle in a saucepan and heat gently until all melted. Transfer to another bowl to help cool down and cool for 15 minutes.

In a separate bowl, weigh out the remaining ingredients… Flour, baking powder and the spices. Add this into the butter mixture along with the eggs and mix well until combined. Pour in the brandy and stir through.

Line your cake tin on the base and up the sides. I like to take my tin liner higher than the cake tin if using a tin shallower than 3 inches.

Add in your batter. Pop into a preheated fan oven at 130 for approximately 2 hours – 3 hours. It is cooked when a skewer comes out clean. (This recipe takes 2 hours 20 minutes in my oven)

Once baked poke holes in the cake and pour over 30-40mls of brandy and leave to soak in. Leave to cool then take out the tin. Add a disc of marzipan and sugarpaste on the top. Finish off with fresh rosemary, sliced orange and cinnamon sticks for a rustic but contemporary finish.

Share the Yumminess:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on whatsapp

Let me know how you get on in the comments!

Leave a Reply

Your email address will not be published.