Description
A delightful traybake version of a traditional Christmas fruitcake, perfect for celebrations and gatherings.
Ingredients
Scale
- 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