Classic Fruitcake Food

THE ULTIMATE CLASSIC FRUIT CAKE

The Ultimate Classic Fruit Cake image

This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.

Provided by Noo8820

Categories Dessert

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 22

Ingredients

375 g golden raisins
100 ml Grand Marnier
4 eggs
300 g plain flour
375 g unsalted butter
300 g dark brown sugar
2 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 lemon, juice of
375 g dried apricots
375 g sultanas
200 g mixed peel
100 g red glace cherries
150 g walnut halves
150 g whole roasted hazelnuts
1 (340 g) jar apricot jam
1 kg ready made marzipan
1 kg easy roll icing
250 g icing sugar
1 egg, separated
edible food coloring

Steps:

Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
Preheat oven to 150°C.
In a large bowl, using a wooden spoon, cream together the butter and sugar.
Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
Spoon the cake mix into 2 greased and lined 22cm spring form tins.
Bake cakes for 2 1/2 hours to 3 hours.
Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9

CLASSIC WINTER FRUITCAKE

Classic winter fruitcake image

This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 20m

Yield Enough icing for the top

Number Of Ingredients 12

Ingredients

1 egg white
50g caster sugar
small bunch black grapes
holly or bay leaves
20cm/8 inch round fruitcake
1-2 clementines
1-2 just ripe figs
a few kumquat
a few physalis (Cape gooseberries)
approx 65cm red or gold ribbon
2 egg whites
175g icing sugar

Steps:

Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.

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