Why Make This Recipe
Christmas is a joyful time filled with family, friends, and delicious food. A Festive Christmas Fruitcake Traybake is the perfect treat to celebrate the season. It is packed with flavors and has a beautiful festive look. This traybake version makes it easier to serve and share, making it a great choice for gatherings. Whether you’re hosting a party or simply enjoying the holiday spirit at home, this cake will surely impress everyone.
How to Make Festive Christmas Fruitcake Traybake
Ingredients
- 175 g dried apricots, chopped
- 3 tablespoons brandy (plus extra for brushing)
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30 ml brandy
Directions
- Prepare the Fruit: Start by chopping the dried apricots and halving the cherries.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and line a traybake tin with parchment paper.
- Make the Cake Batter: In a mixing bowl, cream the softened butter and light brown sugar until fluffy. Gradually add the beaten eggs, mixing well after each addition. Sift in the plain flour and fold in the raisins, currants, chopped apricots, and halved cherries.
- Bake the Cake: Pour the batter into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
- Brush with Apricot Jam: Brush a layer of warm apricot jam over the cooled cake.
- Add the Marzipan Layer: Roll out the marzipan to about 5 mm thick and lay it over the cake.
- Cover with Fondant: Roll out the fondant similarly and lay it over the marzipan.
- Decorate the Cake: Decorate your fruitcake with festive elements like holly leaves and berries.
- Slice and Serve: Slice the cake into individual servings and present on a platter.
How to Serve Festive Christmas Fruitcake Traybake
To serve the Festive Christmas Fruitcake Traybake, place the sliced pieces on a decorative platter. You can add festive touches, such as sprigs of holly or a dusting of powdered sugar for a snowy effect. This cake pairs wonderfully with a cup of tea or coffee, making it a delightful treat for guests of all ages.
How to Store Festive Christmas Fruitcake Traybake
Store your Festive Christmas Fruitcake Traybake in an airtight container at room temperature. It will keep for up to two weeks, allowing the flavors to develop even more. If you wish to store it for a longer time, wrap it tightly in plastic wrap and place it in the freezer. It can last up to three months when frozen.
Tips to Make Festive Christmas Fruitcake Traybake
- Make sure to chop the dried fruits evenly so they mix well in the batter.
- Allow the cake to cool completely before adding the marzipan and fondant to prevent them from melting.
- Feel free to use your favorite dried fruits or nuts to customize the fruitcake to your taste.
Variation
You can add a splash of orange juice or zest to the batter for a citrusy twist. Additionally, using different types of nuts or dried fruits can create unique flavors for your cake.
FAQs
1. Can I use fresh fruit instead of dried fruit?
It’s best to stick with dried fruit for this recipe, as fresh fruit can add too much moisture and affect the cake’s texture.
2. How far in advance can I make this fruitcake?
You can make it up to a month in advance. Fruitcakes tend to improve with age, so making it earlier can enhance the flavors.
3. Can I make this recipe without alcohol?
Yes! You can replace the brandy with apple juice or simply omit it altogether without sacrificing flavor.
Festive Christmas Fruitcake Traybake
- Total Time: 70 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
A delightful traybake version of a traditional Christmas fruitcake, perfect for celebrations and gatherings.
Ingredients
- 175 g dried apricots, chopped
- 3 tablespoons brandy (plus extra for brushing)
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30 ml brandy
Instructions
- Chop the dried apricots and halve the cherries.
- Preheat the oven to 160°C (320°F) and line a traybake tin with parchment paper.
- Cream the softened butter and light brown sugar until fluffy. Gradually add the beaten eggs, mixing well after each addition.
- Sift in the plain flour and fold in the raisins, currants, chopped apricots, and halved cherries.
- Pour the batter into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
- Brush a layer of warm apricot jam over the cooled cake.
- Roll out the marzipan to about 5 mm thick and lay it over the cake.
- Roll out the fondant similarly and lay it over the marzipan.
- Decorate the fruitcake with festive elements like holly leaves and berries.
- Slice the cake into individual servings and present on a platter.
Notes
Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
