Celebration Fruit Cake with Fondant Icing Recipe

INGREDIENTS:

  • 1 kg mixed dried  fruit
  • 3/4 cup chopped dried figs
  • 1 cup chopped dried dates
  • 1 cup chopped dried glace cherries
  • 1 cup mixed peel
  • 2/3 cup rum
  • 375 g butter
  • 1 1/2 cups soft brown sugar
  • 6 eggs, lightly beaten
  • 1/2 cup apricot jam
  • 2 cups plain flour
  • 1 cup self-raising flour
  • 3 tsp mixed spice

Fondant Icing

  • 1 kg pure icing sugar
  • 1 tbsp gelatine
  • 1/4 cup water
  • 1/2 cup liquid glucose
  • 1 tbsp glycerin
  • 1 cup pure icing sugar, extra
  • 750 g marzipane
  • 1/2 cup apricot jam, extra
  • 2 egg white, lightly beaten

INSTRUCTIONS:

1. Preheat oven to slow 150°C. Brush a 23 cm square or ring cake tin with oil or melted butter, line base and sides with baking paper. Place all fruit in a large bowl, add rum, stir to combine thoroughly. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add jam; heat until combined. Add butter mixture to fruit, stir to combine. Using a metal spoon, fold in sifted flours and spice until just combined.

Spoon mixture evenly into prepared tin; sprinkle top with cold water, smooth with wetted hand. Tap cake tin gently on bench top to settle mixture. Wrap a double thickness of brown paper around tin and secure with a paper clip. Bake for 3 hours or until skewer conics out clean when inserted in centre. Leave cake in tin until completely cole before turning out.

2. To make Fondant Icing: Sift icing sugar into large mixing bowl. In a small pan, combine gelatine with cold water Add glucose, place over gentle heat until the gelatine has completely dissolved. Remove from heat, stir in glycerine. Cool 1 minute. Make a well in centre of icing sugar, pour in gelatine mixture. Use a wooden spoon, combine thoroughly. Knead by hand until mixture form a firm, dough-like paste. Turn mixture onto a smooth surface lightly dusted with extra icing on sugar.

Knead well until smooth and pliable— mixture should resemble plasticine. Cover fondant securely with plastic wrap until required; do not refrigerate. To cover the cake, place it upside down on large plate or covered board. Fill any small holes in surface with small pieces of marzipan. Warm and sieve jam; brush evenly over cake.

Work the marzipan with hands until pliable, place on surface lightly dusted with icing sugar and roll out to 5 mm thickness. Lift onto cake with rolling pin, trim to fit cake and pinch corners to secure. Brush with egg whites.

 

Download Printable Celebration Fruit Cake Recipe (PDF)

https://drive.google.com/open?id=1FwaaqXvMd7lD1X6yuXeVoraxfcI5fLPx

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