Name: Festive Fruit Cake
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 8 Portionen
Ingredients: 1 kg mixed dried fruit; 1 piece lemon; 150 ml sherry; 250 g butter; 200 g light muscovado sugar; 150 g plain flour; 75 g ground almonds; 0.5 tsp baking powder; 2 tsp mixed spice; 75 g whole almonds; 40 g crystallised ginger; 4 piece eggs; 2 tbsp smooth apricot jam; 20 cm marzipan disc; 20 cm fondant icing disc; 1 piece bow

Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Festive Fruit Cake is ready in 3 h 30 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This festive fruit cake is a delightful treat, perfect for sharing during the Christmas season. The combination of mixed dried fruit, sherry, and spices creates a rich and warming flavor. I've been making this cake for years, and it always brings a touch of holiday cheer to our table. The marzipan and fondant icing add a beautiful finishing touch, making it a show-stopping dessert. It's ideal for enjoying with a cup of tea or coffee after a festive meal. Plus, it keeps well for weeks in an airtight container, so you can savor the flavors of Christmas long after the holiday is over.

Ingredients (16 ingredients)

1 kg mixed dried fruit
1 piece lemon
150 ml sherry
250 g butter
200 g light muscovado sugar
150 g plain flour
75 g ground almonds
0.5 tsp baking powder
2 tsp mixed spice
75 g whole almonds
40 g crystallised ginger
4 piece eggs
2 tbsp smooth apricot jam
20 cm marzipan disc
20 cm fondant icing disc
1 piece bow

Preparation (6 steps)

Combine and simmer fruit mixture

Thermomix® Setting

8 min/212°F/Speed 1 100 Reverse

Place the mixed dried fruit, lemon zest and juice, sherry, butter, and sugar into the Thermomix bowl. Cook for 8 minutes/100°C/Stufe 1/Linkslauf. Transfer the mixture to a large heatproof bowl and let it cool for 30 minutes to 1 hour.

480

Prepare cake tin and mix ingredients

Preheat the oven to 150°C/130°C fan/gas 2. Line the base and sides of a deep 20cm cake tin with a double layer of baking parchment. Add the flour, ground almonds, baking powder, mixed spice, whole almonds, ginger, and eggs to the cooled fruit mixture in the bowl. Stir until well combined.

Bake the cake

Pour the mixture into the prepared cake tin, level the surface, and bake in the preheated oven for 2 hours to 2 hours 30 minutes, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it.

Soak the cake with sherry

Remove the cake from the oven, poke all over with a skewer, and pour over the sherry. Cool completely in the tin, then remove and peel off the baking parchment.

Warm apricot jam

Thermomix® Setting

1 min/122°F/Speed 1 50

Place the apricot jam into the Thermomix bowl and warm for 1 minute/50°C/Stufe 1.

Decorate the cake

Brush the warmed apricot jam over the cake. Smooth the marzipan disc over the top and down the side, then brush over another layer of jam. Smooth over the fondant icing disc, then leave to set before decorating with stars or other shapes (you can use a little more jam to stick these on). If you like, top with a bow.