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Iced Fruit Cake Slices

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Iced Fruit Cake Slices
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Print
moderate
Difficulty
45 min.
Preparation
ready in 13 h. 55 min.
Ready in
Ingredients
Preparation

Ingredients

for 1 x 25 cm loaf tin
Fruit
cup
dried Apricot (stoned)
½ cup
dried Date (stoned)
1 cup
1.333 cups
¼ cup
¾ cup
candied Orange peel
¾ cup
candied Lemon peel
1.333 cups
Cake mixture
1 cup
softened butter
cup
5
1 ¾ cups
1 pinch
1 teaspoon
Baking powder (heaped)
1 generous pinch
ground cinnamon
1 tablespoon
black Treacle
1 teaspoon
grated lemon zest
In addition
14 ounces
5 ounces
Fondant icing (ready to roll)
plastic wrap (for gift wrapping)
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Preparation

Preparation steps

Step 1/9
The day before you make the cake, soak the dried fruit in alcohol.
Step 2/9
Chop the dried apricots and dried dates. Put into a deep container with the washed and dried raisins and add 300 ml whisky. Cover with foil and leave to stand overnight.
Step 3/9
Preheat the oven to 180°C.
Step 4/9
Next day, drain the soaked fruit in a sieve, drain well but retain the alcohol that has not been absorbed.
Step 5/9
Chop the glace cherries. Finely chop the candied peel or puree roughly with a little flour or cornflour. Cream the butter. Add the sugar and continue mixing until light and fluffy. Beat in the eggs one at a time. Mix in the black treacle. Mix the flour with the baking powder, cinnamon and a pinch of salt. Then gradually sieve over the creamed mixture and stir in. Add the grated lemon zest.
Step 6/9
Fold the chopped dried fruit, raisins, cherries, candied peel and almonds into the mixture in several stages. Butter a loaf tin and dust generously with flour. Turn the mixture into the tin and smooth the top.
Step 7/9
Bake in the preheated oven (middle shelf) for 60–70 minutes. Test to see if it is done by inserting a wooden cocktail stick. Take out of the oven, leave to cool slightly, then carefully turn out of the tin. Prick the still warm cake a couple of times with a knitting needle or a wooden cocktail stick and pour some of the remaining soaking alcohol over it. Leave to cool on a cake rack.
Step 8/9
Knead the marzipan paste with a little icing sugar, roll out and use to cover the cake. Then knead the fondant icing, roll out and place over the marzipan.
Step 9/9
Halve the cake lengthwise, cut into pieces and gift wrap in plastic film.

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