Brandy-Aged Fruitcake
"Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Serve unadorned or with the marzipan and fondant to finish...."
INGREDIENTS
•
1/2 cup (1.5 oz, 45g) almonds, coarsely ground
•
1 cup (85g) 3 oz walnuts, chopped
•
2 1/4 cups (12 oz, 340g) dark raisins
•
1 1/3 cups (8 oz, 235g) light raisins
•
1/3 cup( 3 oz, 85 g) candied orange peel
•
1/3cup (3 oz, 85g) candied cherries , chopped
•
1 cup (6 oz, 170g) currants
•
zest and juice from 1 lemon
•
2/3 cup (80 ml) brandy plus more for aging (see note)
•
1.5 cups (8 oz, 225g) all purpose flour
•
1.5 tsp baking powder
•
1 teaspoon cinnamon
•
1/2 tsp nutmeg
•
1/2 tsp ginger
•
1/2 tsp salt
•
3/4 cup (6 oz, 170g) unsalted butter
•
3/4 cup (6 oz, 170g) brown sugar
•
4 large eggs
•
1 cup apricot preserves
•
1 recipe marzipan
•
1 recipe rolled fondant
•
Royal Icing (find a recipe here )
•
Marzipan holly and silver dragees for decoration
Comments & Reviews
Just A Pinch Sweepstakes