Description
A festive 20cm Christmas fruit cake decorated with marzipan and fondant icing, perfect for the holiday season.
Ingredients
Scale
- 1 x 20cm (8 inch) Christmas fruit cake
- 4 tbsp smooth apricot jam (* see note 1, (jelly in USA))
- 1 roll golden marzipan ((use white/natural marzipan if you don’t like golden) * see note 2)
- 2 rolls white fondant icing
- 2 tbsp confectioners’ sugar (sifted)
Instructions
- Place the cake on a cake stand or plate (whatever you will be serving it on).
- Place the apricot jam in a small bowl and heat in the microwave for 15-30 seconds, until it loosens up (or heat in a saucepan for 30-60 seconds). Then stir so it’s an even consistency throughout.
- Brush the apricot jam all over the top and sides of the cake, using a pastry brush. Try not to get any on the cake stand or plate.
- Unroll the marzipan and place it on top of the cake. Smooth the marzipan down all over.
- If you find any lumps or folds of marzipan around the sides of the cake, simply squash them flat.
- To ensure a neat edge to the marzipan, use the rounded handle-end of a table knife to push the marzipan in at the area where the bottom of the cake meets the cake stand. Once it’s pushed in, use the knife to cut off the excess marzipan.
- Unroll one of the rolls of fondant icing and place on the cake. Smooth it down and cut off the excess in the same way you did the marzipan.
- Now to decorate the cake. First wrap a single layer of green ribbon around the cake. Cut the ribbon so it’s 1-2 cm longer than the diameter of the cake. Secure the ribbon in place using a little piece of tape.
- Unroll the second roll of fondant icing. Sprinkle the icing with a fine dusting of confectioners’ sugar.
- Use snowflake cutters to cut out little snowflake shapes. Cut out about 8-10 snowflakes altogether.
- Arrange the snowflakes on one side of the cake using a tiny blob of apricot jam to secure each snowflake to the cake.
- Arrange miniature Christmas trees on the other side of the cake, securing them using a little blob of apricot jam.
- The cake is ready to be presented and served. Remove the ribbon and trees before serving.
Notes
- Note 1: Smooth apricot jam can be used as a substitute for jelly in the USA.
- Note 2: You can use white or natural marzipan instead of golden marzipan if preferred.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking and Decorating
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg