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Festive Christmas Fruitcake Traybake: A Holiday Delight Recipe

Festive Christmas Fruitcake Traybake: A Holiday Delight Recipe
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★★★★★

4.8 from 24 reviews

This Festive Christmas Fruitcake Traybake is a delightful holiday dessert combining moist spiced cake packed with dried fruits and brandy, topped with a smooth layer of marzipan and fondant. Perfect for Christmas celebrations, it delivers rich flavors and a beautiful presentation that makes it a standout centerpiece for any festive gathering.

Ingredients

Scale

Soaked Fruit

  • 175 g dried apricots, chopped
  • 3 tablespoons brandy (plus extra 30 ml for brushing)

Cake Batter

  • 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

Decoration

  • 1 tablespoon apricot jam, warmed
  • 500 g marzipan
  • 500 g ready-to-roll fondant

Instructions

  1. Prepare the Fruit: Soak the chopped apricots in 3 tablespoons of brandy in a small bowl for 30 minutes to an hour to plump up the fruit and infuse it with flavor.
  2. Preheat the Oven: Preheat your oven to 150°C (300°F). Grease a 9×13-inch baking pan and line it with parchment paper to prevent sticking.
  3. Make the Cake Batter: In a large mixing bowl, beat the softened butter with the light brown sugar until light and fluffy. Gradually add the beaten eggs a little at a time, mixing thoroughly after each addition. Sift the plain flour into the mixture and gently fold it in. Finally, fold in the soaked apricots along with the raisins, currants, and halved cherries until evenly distributed.
  4. Bake the Cake: Spoon the batter into the prepared pan, smoothing the surface with a spatula. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before proceeding to decoration.
  5. Brush with Apricot Jam: Lightly brush the top of the cooled cake with the warmed apricot jam. This sticky glaze helps the marzipan layer to adhere properly on top.
  6. Add the Marzipan Layer: Roll out the marzipan on a surface lightly dusted with powdered sugar to prevent sticking. Carefully lay the marzipan over the apricot-jammed cake, smoothing out any air bubbles for an even finish.
  7. Cover with Fondant: Similarly, roll out the fondant and place it over the marzipan layer, smoothing it down gently to avoid wrinkles or air pockets for a clean finish.
  8. Decorate the Cake: Lightly brush the fondant with 30 ml of brandy to keep it moist and enhance the festive flavor. Add holiday-themed decorations such as edible glitter, shapes, or other creative touches to personalize your fruitcake.
  9. Slice and Serve: Once decorated, slice the fruitcake traybake into squares or rectangles and serve at room temperature to enjoy the rich blend of flavors and textures.

Notes

  • Soaking the dried apricots in brandy overnight can enhance the fruit flavor even more for a deeper taste.
  • If preferred, substitute brandy with rum or orange juice for a non-alcoholic option.
  • Ensure the cake is completely cool before applying marzipan and fondant to prevent melting or slipping.
  • Store the fruitcake refrigerated if not serving immediately; it can last up to 1 week when wrapped tightly.
  • The traybake format makes slicing and sharing easier than a traditional round fruitcake.

Nutrition

Keywords: Christmas fruitcake, festive dessert, fruitcake traybake, holiday cake, marzipan cake, fondant cake, dried fruit cake

Find it online: https://cheframiflavor.com/festive-christmas-fruitcake-traybake-a-holiday-delight-recipe/