Christmas Fruit Cake Recipe | Dark Fruitcake with Marzipan and Royal Icing скачать в хорошем качестве

Christmas Fruit Cake Recipe | Dark Fruitcake with Marzipan and Royal Icing

This recipe creates a rich, moist fruit cake perfect for the holiday season. The marzipan and royal icing add a festive touch. Ingredients Fruit and marinade: 4 cups (640g) mixed fruit (raisins, sultanas, currants, mixed peel, etc.) ½ bottle (360ml) port wine Cake batter: ½ cup (100g) brown sugar 1 tbsp (20g) molasses ½ cup (120g) butter ½ cup (60g) white bread flour 2 eggs 1¼ cup (150g) self raising flour ½ tsp ground ginger 1 tsp mixed spice ¼ tsp ground cinnamon 90 g chopped walnuts Marzipan & Jam: Apricot jam or other smooth jam, warmed Marzipan (amount depends on cake size, approximately 500g) Icing sugar, for dusting Royal Icing: 500g icing sugar, sifted 2 large egg whites ¼ tsp lemon juice Decoration: Ribbon Christmas cake decorations Method: Combine the mixed dried fruit and port wine in a large airtight container. Ensure all the fruit is submerged. Cover and marinate for at least 24 hours, or up to a week for a richer flavour. Stir occasionally. Prepare the Cake Batter: Preheat oven to 160°C (325°F). Grease and line a square or 9-inch round cake tin with parchment paper, ensuring the paper extends slightly above the sides. In a large bowl, cream together the softened butter, brown sugar, and molasses until light and fluffy using an electric mixer. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, sift together the plain flour, self-raising flour, ginger, mixed spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the marinated fruit (including any remaining port) and chopped walnuts. Bake the Cake: Pour the batter into the prepared tin and spread evenly. Bake for approximately 90 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, loosely cover with foil. Let the cake cool covered in the tin for 24 hours. Prepare for Marzipan: Once completely cool, turn the cake upside down (so the flat bottom is now on top) and place it on a serving plate or cake board. This provides a smoother surface for decorating. Marzipan the Cake: Lightly warm the apricot jam (or chosen jam) and brush it evenly over the top and sides of the cake. This acts as a “glue” for the marzipan. Lightly dust a clean work surface with icing sugar. Knead the marzipan until smooth and pliable. Roll out the marzipan into a circle or square large enough to cover the cake. Carefully lift the marzipan using your rolling pin or by gently folding it over itself, and drape it over the cake. Gently smooth the marzipan over the cake, working from the top down to the sides, removing any air bubbles. Trim any excess marzipan with a sharp knife. Use a plastic smoother or your hands to create a smooth, even finish. Allow the marzipan to dry for several hours or overnight before icing. Prepare the Royal Icing: In a clean, grease-free bowl, sift the icing sugar. Add the egg whites and lemon juice. Beat with an electric mixer on low speed to combine, then increase the speed to high and beat until stiff, glossy peaks form. Cover the bowl with a damp cloth to prevent the icing from drying out. Ice the Cake: Spoon the royal icing onto the marzipan and spread it evenly over the top and sides of the cake using a palette knife or spatula. Create decorative peaks and swirls with the spatula for a snowy effect. Decorate and Serve: Let the royal icing dry completely before adding further decorations. Wrap a ribbon around the base of the cake. Add festive Christmas figures or other decorations as desired. Allow the icing to dry completely before cutting and serving. Tips & Variations: For a deeper flavour, soak the fruit for longer, even up to a week. You can substitute brandy or rum for the port. Add other nuts, such as almonds or pecans, along with the walnuts. For a richer cake, brush with extra port or brandy after baking while still warm. Enjoy your delicious and beautifully decorated Christmas Fruit Cake! Music: [   • Lofia's Marimba Daydream | Instrumental Ch...  ] by Relaxed Rhythms (used with permission) [   / @relaxedrhythms2  ]