Description
Delicious and festive Christmas fruit cake decorated with marzipan and fondant icing.
Ingredients
Scale
- 1 x 20cm (8 inch) Christmas fruit cake
- 4 tbsp smooth apricot jam
- 1 roll golden marzipan
- 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. It is suggested to place the marzipan wrapper on the cake then smooth it down with fingers before peeling the wrapper back off to avoid sticky fingers.
- If there are any lumps or folds of marzipan around the sides of the cake, 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. Cut off the excess marzipan with the knife.
- Unroll one of the rolls of fondant icing and place it on the cake. Smooth it down and cut off the excess as done with the marzipan.
- Wrap a single layer of green ribbon around the cake. Use 20mm (3/4 inch) wide dark green satin ribbon, cut it 1-2 cm longer than the diameter of the cake, and secure it in place using a little piece of tape.
- Unroll the second roll of fondant icing and sprinkle it with a fine dusting of confectioners’ sugar.
- Cut out little snowflake shapes using snowflake cutters. Aim for 8-10 snowflakes in different sizes.
- Arrange the snowflakes on one side of the cake using a tiny blob of apricot jam to secure each snowflake.
- Arrange miniature Christmas trees on the other side of the cake, securing with a blob of apricot jam.
- The cake is ready to be presented and served. Remove the ribbon and trees before serving.
Notes
- Note 1: Apricot jam is also referred to as jelly in the USA.
- Note 2: You may use white/natural marzipan if you prefer not to use golden marzipan.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg