Christmas Cake
Yield: As made by the Rich Fruit Cake
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Ingredients
- 1 recipe Rich Fruit Cake
- 1 recipe Marzipan
- 1 recipe Royal Icing
- brandy (for feeding - See Recipe Note 2)
- apricot jam
- decorations
Instructions
Feed The Cake:
- Once a week, unwrap the cake and spoon brandy over the top.
- Rewrap the cake and return to the airtight container.
- Repeat the above steps for 6 weeks, and leave for 1 week before covering with Marzipan and Royal Icing.
Prepare The Marzipan:
- Unwrap the marzipan and place on a work surface that has been lightly sprinkled with icing sugar
- Roll the marzipan into a circle that will cover the top and side of a cake. Use smaller amounts for the smaller cakes.
Coat The Cake With Marzipan:
- Unwrap the cake(s) and allow to air dry for a couple of hours
- In a small saucepan, heat the apricot jam until dissolved and set aside to cool a little.
- Brush the top and side of the cake with the apricot jam
- Gently lift the circle of marzipan and place over the top of the cake,
- Use a fondant smoother to gently smooth out the marzipan
- Trim off any excess and let the cake sit for a few hours
Coat The Cake With Royal Icing:
- Spoon some of the royal icing onto the top and the cake and spread with an offset spatula
- Use an offset spatula to add royal icing to the side of the cake until it is completely covered.
- You can use a palette knife to smooth out the icing or gently lift the knife over the icing to create peaks
Decorate The Cake
- Before the icing sets, apply novelty christmas decorations such as reindeer, a santa claus or trees. Be creative!
Recipe Notes
- FEEDING BRANDY QUANTITIES: Use 15 ml of brandy for the 20 cm cake, 7 ml for the 15 cm cake, and 5 ml for the 10 cm cakes
- DECORATING TIPS: Instead of coating the entire cake with marzipan and royal icing, just coat the top and use a christmas frill around the outside