This fruit cake has low flour content and is made dense enough for the fruits to suspend. It is basically made with chopped (dried) fruits and/or dried fruit nuts. Unlike any other cakes, this may be stored for years – just make sure you wrap the cake in alcohol soaked linen before storing!
Cuisine : American Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6
- 150g Butter
- 135g Sugar
- 3 Eggs
- 150g Plain Flour
- 1 tsp Baking Powder
- ½ tsp Nutmeg
- ¼ tsp Clove Powder
- 1 tsp Cinnamon
- ½ tsp Ginger Powder
- 70g Molasses or Black Treacle
- 250g Soaked Fruits
- 45g Candied Ginger
- 45g Candied Peel
- 45g Raisins
- 45g Currants
- 45g Cashew Nuts
- 45g Almonds
- 100g Orange Juice or Rum
- 300g Marzipan
- 300g Fondant
- 100g Apricot Jam
- Cream the butter and the sugar together. Incorporate the eggs in one by one.
- Sift the flour with the baking powder and spices, and fold it into the butter and egg mixture.
- Stir in the molasses and the soaked fruits.
- Pour the batter in a prepared 6″ mold and bake it at 180°C for 30 – 40 minutes, or until a skewer comes out clean. Demould the cake and allow it to cool completely.
- Heat the apricot jam with 2 tbsp of water. Brush the cake with the jam.
- Roll out the marzipan and cover the cake.
- Brush the marzipan with a little jam and cover it with a layer of fondant.
- Decorate using coloured fondant cut-outs and ribbons if desired.