This Christmas Fruit Cake is exactly what you’d expect from a popular Christmas dessert. The perfect delicious dessert to have on your Christmas menu.
Ingredients for Christmas Fruit Cake:
For the cake:
50 g walnuts
50 g dried fig
50 g dried dates
50 g candied lemon peel
50 g candied orange peel
200 g butter
200 g flour
50 g cornflour
2 tsp baking powder
½ tsp ground clove
¼ tsp ground cardamom
1 tsp cinnamon
100 g ground almond kernels
150 g sugar
1 packet vanilla sugar
1 pinch of salt
80 g currants
30 ml rum
700 g marzipan paste
100 g icing sugar
700 g fondant
Different coloured food colouring
Preheat the oven to 350°F top and bottom heat. Grease a springform pan and sprinkle with the ground hazelnuts.
Finely chop the walnuts, figs, dates, candied lemon peel and candied orange peel.
Melt the butter in a small pan and leave to cool until lukewarm. Mix the flour with the starch, baking powder, spices and ground almonds.
In a bowl, beat the eggs with the sugar and vanilla sugar with a hand mixer until the sugar has dissolved. (About 5 minutes). Stir in a few tablespoons of the flour alternately with the melted butter. Continue in this way until a smooth dough has formed. Finally, stir in the chopped walnuts, figs, dates, candied lemon peel, candied orange peel, currants and rum. Immediately pour the batter into the greased tin and bake in the preheated oven on the bottom shelf for about 1 hour. Test with a chopstick. Remove the cake from the oven, leave to cool in the tin for 5 minutes, then loosen the sides of the springform tin and leave the cake to cool on a cooling rack.
Knead the marzipan with the icing sugar and roll out to a thickness of 0.5 cm on a work surface dusted with icing sugar. Cover the cake with it, trim off the excess and smooth the edges.
Roll out the fondant to a thickness of 0.5 cm and cover the cake with it. Cut off any excess, smooth the edges and decorate the edge with some fondant as desired.
Knead the marzipan scraps together again, colour them as you like with different food colours and shape them into blältters or fruit. Garnish the top of the cake with them and serve the cake cut into pieces.
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