Description
A delightful traybake fruitcake bursting with rich flavors and colorful fruits, perfect for holiday celebrations.
Ingredients
- 175g dried apricots, chopped
- 225g raisins
- 225g currants
- 225g halved cherries
- 175g softened butter
- 175g light brown sugar
- 4 large eggs
- 175g plain flour
- 1 tablespoon apricot jam
- 500g marzipan
- 500g ready-to-roll fondant
- Optional: a few teaspoons of dried spices
Instructions
- Prepare the dried fruits.
- Preheat the oven to 160°C (320°F).
- Cream together the butter and sugar, then add eggs one at a time.
- Sift in the flour and fold in the dried fruits.
- Pour the batter into a lined baking tray and bake for 45-50 minutes.
- Brush the baked cake with warmed apricot jam.
- Once cooled, cover the cake with marzipan.
- Drape fondant over the marzipan layer.
- Decorate the cake as desired.
- Slice and serve.
Notes
Allow the cake to cool completely before decorating. Store in an airtight container at room temperature for up to 1 week.