I don't add icing - just dust lightly with powdered sugar. Dust a surface with a little icing sugar and then roll out about 400g / 14oz of the marzipan. And the Scottish Dundee Cake , which is lighter with less fruit and more sponge, no marzipan or icing … Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy. The cake must be baked at least 3 days ahead so it has time to dry for best flavor/texture; It must have a good height, we want a piece of cake, not a sliver; Royal icing for weddings and birthday parties; no icing for our black cake baked at Christmas; Tips: Eggs and butter must be room temperature to help with even mixing. This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed. Measures: 7.5" x 2.5" x 1.5"/ 19cm x 5.5cm x 4cm Capacity: 1/2C/120ml Cupcake injector and decorating set! I think the flavor is very subtle, and the cake is quite moist. soooo easy and great result instantly. I am making a fruit cake for the first time using my grandmother’s partial recipe (a lot got lost in translation) as a surprise for my father’s birthday. This easy fruitcake is a holiday treat, and a spice cake mix makes it easier than most. thanks for your efforts, bridgetx. You’ll need to start prepping this 3 ingredient Christmas cake 1 day before baking.Mix the dried fruit and iced coffee (or liquid substitute) in a large bowl or container and then place in the fridge overnight.. Then sift in the golden icing sugar and whisk everything together till smooth. Tie a ribbon around the cake if you like before serving. To make the icing: in a small saucepan melt together the evaporated milk, brown sugar and butter, then simmer the mixture for 5 minutes. Prepare The 3 Ingredient Christmas Cake 1 Day Ahead Step 1 – Prep The Fruit. I LOVE to make berry fillings. How To Make 3 Ingredient Fruit Cake Ingredients. this kit allows you to not only decorate the outside, but now you can put filling inside your cupcakes! Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Set the skillet on a wire rack and let the cake cool slightly, no … It's versatile as well. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. Stir to combine. Soak the dried fruit in the milk overnight in the fridge. Fruit cake can divide opinion, much like Brussels Sprouts or Marmite. It uses less butter than some pound cake recipes, but still has a rich flavor. Remove the cake from the tin but keep it in the baking paper. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. Fluffy white cake is layered with a fruit and nut filling and topped with a pillowy meringue type frosting. Just make sure you have at least 4 full cups of fruit. Wrap with more baking paper, then wrap with foil. It comes out perfect every time. Preheat oven to 125 C (257F). Couple of notes--Did taste a little "almondy" first time I made it so reduced the almond to 1/8th tsp. Add more tea if the mixture is too dry. Modified: Dec 20, 2020 by Alexandra For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way. Bake for approx one hour at 160 degrees. Preparation. Stir flour into soaked fruit, and mix well. The cake filling world is your oyster! Spoon half of the fruit cake mixture into the cake tin, smoothing it down with a rubber spatula, and then lay the marzipan circle on top of it. This cake calls for dates and candied cherries and pineapples, but other fruits may be added or substituted. After that tip it into a bowl and leave it to cool. Make a triple berry, or strawberry peach, ooo or pineapple mango filling. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. Cut the cake in half equatorially and spread half of the icing on the bottom layer. This is the fruity blonde sister to that brunette temptress, my chocolate fruit cake from Nigella Christmas. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant. My mother has been making this fruit cake at Christmas time for as long as I can remember. Stand the cake on a cake board or cutting board and lightly dust with sifted confectioners' sugar. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve. This last minute fruit cake needs to be eaten soon after it is baked as it doesn’t contain alcohol. This is pretty at Christmastime, but just as good in summer served with fresh strawberries! Brush all of the exposed surfaces of the cake with 1/4 cup warmed and strained apricot jam. Cut it into a 20cm / 8 inch circle which will fit in the middle of the cake later. The classic rich fruit cake (like the one here), with added layers of marzipan and icing.