Glacé fruit and nut cake

Glacé fruit and nut cake

By
From
Bake and Decorate
Makes
20 slices
Photographer
Laura Edwards

The most wonderful jewel-like glacé fruits – whole pears, clementines and figs – appear in good food halls towards Christmas. I specify which fruits and nuts I used, but please alter this to your preference and use what you can find. This cake is a truly stunning centrepiece for the festive season, and not a plastic robin in sight. Please make sure the bay leaves don't get eaten!

Ingredients

Quantity Ingredient
1 Tropical fruit cake, without nuts on top
3 tablespoons apricot jam
2 tablespoons rum
600g Marzipan
icing sugar, to dust
3 glace pears
1 glace clementine
3 glace figs
6 slices glace orange
12 whole glace cherries
60 shelled unsalted pistachios
40 pecans
1 sprig bay leaves
1.5m coloured raffia

Method

  1. Turn the cake over, so that the flat base is uppermost. Place the jam and rum in a small pan and bring to the boil. Allow to cool a little, sieve and brush half over the top of the cake.
  2. Roll out the marzipan to 10 mm thick, using a little icing sugar on the work top and rolling pin. Using the tin as a guide, cut out a square the same size as the cake with a sharp knife. Lay it on top.
  3. Brush the marzipan with more of the jam mixture and stud the fruits and nuts all over the surface of the cake, pushing them in so they don’t fall off. Tuck the bay leaves in amongst them.
  4. Entwine the raffia around the cake and tie with a knot. If it is not to be eaten for a few days, place a strip of baking parchment underneath the raffia to keep the sides from drying out.
Tags:
Baking
Cakes
decorating
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