Description
Description A delightful traybake bursting with plump dried fruits, topped with fondant—perfect for festive gatherings.
Ingredients
- 250g dried apricots, chopped
- 200g raisins
- 200g currants
- 150g halved cherries
- 3 tablespoons strong cold tea or orange juice
- 200g butter, softened
- 200g light brown sugar
- 4 beaten eggs
- 250g plain flour
- 1 teaspoon ground mixed spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 500g marzipan
- 500g ready-to-roll fondant
- 1 tablespoon apricot jam
- Powdered sugar for dusting
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Instructions
- Soak the fruits in a bowl with tea or juice for at least 4-6 hours.
- Grease and prepare a 30cm x 20cm traybake tin with baking parchment.
- Cream together butter and sugar until fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Sift and whisk together the flour and spices in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Dust soaked fruits with flour and fold into the batter.
- Preheat the oven to 140°C (275°F / Gas Mark 1).
- Transfer batter to the tin and level the top.
- Bake for 2 to 2.5 hours, covering with foil after 1.5 hours.
- Test for doneness with a skewer.
- Cool completely in the tin on a wire rack.
- Prick top and feed with tea or orange juice.
- Wrap in parchment and foil for storage.
- Feed weekly for up to a month.
- Prepare for marzipan by brushing with sieved apricot jam.
- Apply marzipan and let dry.
- Prepare fondant and apply over the cake.
- Decorate with cranberries, holly, or edible glitter.
- Slice and serve.
Notes
- Notes
- Store in a cool, dark place. Feed weekly for better flavor.