PREMIX FRUIT CAKE
Premix Christmas Fruit Cake
1 premix fruit mix I bought from Cab Foods.
Just added
250 g butter,
6 jumbo eggs, the mixture comes with sugar mix, flour mix and fruit mix.
Mix altogether and bake in slow oven on 150 C for 1 1/2 to 2 hours or until skewer comes out clean.
Once cake has cooled down in your baking tin pour over the following sauce:
350 ml sugar,
250 ml water and
25 g butter or margarine.
On low heat dissolve these ingredients in a saucepan.
Simmer for 5 mins and add 80 ml Brandy ( optional ) pour over your cooled cake, only remove cake from tin when all the sauce has been adsorbed.
I then wrap the cake in tin foil and then cover in cling wrap and store in an air tight container.
In the last 3 weeks leading to Christmas, I pour 1 tbsp Brandy over the cake every week to keep the cake moistened. You can substitute the Brandy with a fruit juice.
Icing:
1 punnet marzipan,
1 punnet plastic white icing ( fondant )
3 tbsp melted apricot jam.
Glaze your cake with jam first then roll out your marzipan to drape the cake, not too thick, it will adhere to the jam. Roll out your white fondant and drape over the marzipan layer.
Decorate top of cake with fondant cutouts
RECIPE AND PHOTO: Gail Haselsteiner
