Festive Christmas Fruitcake With Nuts
- Ready In:
- 2hrs 35mins
- Ingredients:
- 17
- Yields:
-
14 slices
- Serves:
- 14
ingredients
-
For the Cake
- 1 cup butter, at room temp
- 5 ounces light muscovado sugar
- 6 large beaten eggs
- 1 1⁄4 cups plain flour
- 3 ounces ground almonds
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 700 g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
- 3 tablespoons dark rum
- 5 ounces diced white marzipan
-
Topping
- 2 ounces whole skinned hazelnuts
- 2 ounces blanched almonds
- 3 ounces brazil nuts
- 3 ounces sliced almonds
- 5 ounces whole glace cherries
- 1⁄2 cup golden syrup or 1/2 cup corn syrup
-
To decorate
- 1 meter of wide ribbon
directions
- Preheat oven to 180C or 350F and light grease and line the base and sides of a deep 22-23 cm round loose-based cake pan with baking parchment paper.
- Beat butter, sugar, egss, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure 1/2 cup of the cake batter, put into a bowl and set aside.
- Fold in the fruit and rum into the remaining mixture, then gently stir in the marzipan.
- Spoon this into the prepared cake pan and smoothen out with a spatula.
- Then make a slight dip in the center of the cake.
- This will give the finished cake a nice flat top.
- Bake for 1 1/4 hours.
- Meanwhile, make the fruit and nut topping.
- Mix all the nuts, cherries and syrup into the remaining cake mixture.
- Spoon the mixture on top of the part-cooked cake (once it has had its 1 1/4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake.
- Loosely cover the top of the pan with foil.
- Return to the oven for 40 minutes, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden.
- Keep an eye on them, so they don't get too dark or burn.
- To test the cake, insert a toothpick into the center of the cake, if it comes out clean then it's ready.
- Cool in the pan and then turn out, keeping the lining on, and wrap with foil.
- (The cake will keep up to 2 weeks or can be frozen up to 2 months.) To serve, remove the cake from the foil and strip away the lining.
- Place on a board or serving plate and tie with a decorative ribbon.
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RECIPE SUBMITTED BY
koko-girl
Hong Kong
I'm a 19 year-old crazy for all foods! Although I love to pig-out, I only do that occasionally now coz I'm also quite conscious about my weight! Unlike many others my age, apart from just eating, I also like to cook. I'm still a novice in many things but learning to cook or bake is one of the things I enjoy the most. I currently reside in Hong Kong but will be moving off to college (I took a year off to explore my culinary aspirations or simply took a REAL break...haha) soon in the US. I also love collecting cookbooks or just recipes from here and there and creating my own.