Description
Revolutionize your holiday baking with this Festive Christmas Fruitcake Traybake. Enjoy a rich fruitcake flavor without the fuss. This traybake combines candied fruits, nuts, and spices in a moist crumb, perfect for gifting or enjoying.
Ingredients
Scale
- 175 g dried apricots, chopped
- 3 tablespoons strong cold tea or orange juice (plus extra for brushing)
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30ml strong cold tea or orange juice
Instructions
- Soak the Fruits: In a medium bowl, combine dried apricots, raisins, currants, and halved cherries. Pour over 3 tablespoons of strong cold tea or orange juice. Stir, cover, and let sit overnight or for a minimum of 4-6 hours.
- Prepare Your Traybake Tin: Grease a 30cm x 20cm traybake tin. Line it with a double layer of baking parchment.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
- Incorporate the Eggs: Gradually add the beaten eggs, beating well after each addition.
- Sift Dry Ingredients: In a separate bowl, whisk together the plain flour and desired fruitcake spices.
- Combine Wet and Dry: Fold the sifted dry ingredients into the creamed mixture until just combined.
- Prepare and Fold in Fruits: Drain excess liquid from soaked fruits. Dust with plain flour and gently fold into the batter.
- Preheat Your Oven: Preheat your oven to 140°C (275°F).
- Transfer Batter to Tin: Spoon the batter into the prepared tin and level the top gently.
- Bake: Bake for approximately 2 to 2.5 hours. Cover with foil if browning too quickly.
- Test for Doneness: Insert a skewer into the center; it should come out clean.
- Cooling: Remove from the oven and cool completely in the tin on a wire rack.
- First Feeding: Once cold, prick the top and spoon or brush a third of the extra liquid over it.
- Wrap and Store: Re-wrap the cake in parchment and foil. Store in a cool, dark place.
- Continue Feeding: Repeat the feeding process weekly for 2-3 weeks using the remaining liquid.
- Prepare for Marzipan: Unwrap the cake and brush a thin layer of warmed apricot jam over it.
- Apply Marzipan: Knead and roll out the marzipan. Drape it over the cake and smooth out air bubbles.
- Prepare Fondant: Knead the fondant until pliable.
- Apply Fondant: Roll out the fondant and drape it over the cake. Smooth and trim the edges.
- Final Festive Touches: Decorate with candied cranberries or edible glitter. Slice and serve.
Notes
- Ensure the cake is fully cooled before feeding.
- Store in a cool, dark place for best flavor development.
- Prep Time: 16 hours
- Cook Time: 2.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg