Looking for a quick fix fruit cake for Christmas Dinner, here is one for you from Waitrose.
This cake is especially for my “Ouma”… laced with lots of brandy. Use a good old fashioned brandy … klipdrift ..? .. instead of the cherry liquer; a dark, sticky brown sugar, and make your own puree of nuts (I used a mixture of ground almonds, hazelnuts and brazilian.)
There are a few good baking shops around (one at the local Fourways Center if you are in the area) where you can get really cool iced decorations – holly, Father Christmas, snow crystals, etc. Or decorate with glazed cherries and whole nuts.
|Fruit Cake Mix – Raisins, Sultanas & Currants||500||g|
|Dried Fruit – Prunes, Peaches & Apricots||250||g|
|Dark Brown Muscovado Sugar||250||g|
|Chestnut Purée, Clement Faugier||200||g|
|Zest of a Lemon||1|
|Juice and Zest of Clementines||3|
|For the Icing:|
|Icing Sugar for dusting||1||tablespoon|
1 . Place the dried fruit – Raisin Mix and chopped dried Prunes, Peaches and Apricots, and Cranberries – into a large saucepan.
2 . Add cubed butter, sugar, chestnut purée, cherry brandy (leaving a little to drizzle on the baked cake), lemon zest and Clementine juice and zest.
3 . Bring slowly to the boil, stirring occasionally, until the butter melts.
4 . Then simmer gently for 10 minutes.
5 . Remove from the heat and stand for about 35 minutes.
6 . Meanwhile. grease a 20cm, deep sided cake tin well with a little butter.
7 . Line the tin with non stick baking paper.
8 . Wrap the outside of the tin with a double layer of brown parcel paper and secure with string.
9 . Place the cooled fruit mixture into a large mixing bowl.
10 . Stir in the beaten eggs.
11 . Sift in the flour, baking powder and spices.
12 . Mix well and until thoroughly combined and smooth.
13 . Pour the cake mixture into the prepared tin.
1 . Pre heat the oven to 150°C.
2 . Bake the cake in the oven for 1.5 hours.
3 . Or until the top of the cake is dry and slightly cracked.
4 . Remove cake from the oven and allow to cool slightly.
5 . Remove the brown parcel paper from sides.
6 . Spike with a toothpick
7 . And drizzle over the remaining cherry brandy.
8 . When the cake is cooled completely, remove from tin and place on board ready to ice.
For the Icing
1 . To ice the cake, gently warm the cherry jam in a pan with 1 – 2 tablespoons of water.
2 . Push the mixture through a sieve, then brush the cake with the warmed jam.
3 . Dust a clean surface with icing sugar and gently roll out the marzipan to make a 40cm round.
4 . Drape the marzipan over the cake, carefully pressing down around the edges and corners to cover evenly.
5 . Press down gently.
6 . Repeat with the icing, but do not use jam this time.
7 . Decorate the cake as you wish.