Festive Christmas Fruitcake Traybake Recipe
Introduction
Celebrate the holidays with this Festive Christmas Fruitcake Traybake, a rich and flavorful treat filled with dried fruits and a touch of brandy. Topped with smooth marzipan and fondant, it’s perfect for sharing at any festive gathering.
Ingredients
- 175 g dried apricots, chopped
- 3 tablespoons brandy (plus extra for brushing)
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30 ml brandy
Instructions
- Step 1: Soak the chopped apricots in 3 tablespoons of brandy in a small bowl for 30 minutes to an hour to plump and flavor the fruit.
- Step 2: Preheat your oven to 150°C (300°F). Grease a 9×13-inch baking pan and line it with parchment paper.
- Step 3: In a large bowl, beat the softened butter and light brown sugar together until fluffy. Gradually add the beaten eggs, mixing well after each addition.
- Step 4: Sift the plain flour into the mixture and gently fold it in. Then fold in the soaked apricots, raisins, currants, and halved cherries until evenly distributed.
- Step 5: Spoon the batter into the prepared pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the cake to cool completely in the pan before decorating.
- Step 7: Lightly brush the cooled cake with warmed apricot jam to help the marzipan stick.
- Step 8: Roll out the marzipan on a surface dusted with powdered sugar and carefully place it over the cake, smoothing out any air bubbles.
- Step 9: Roll out the fondant in the same way and lay it over the marzipan layer, smoothing it to create a neat finish.
- Step 10: Brush the fondant lightly with 30 ml of brandy to keep it moist and enhance flavor. Decorate as desired with festive shapes or edible glitter.
- Step 11: Slice the cake into squares or rectangles and serve at room temperature.
Tips & Variations
- You can substitute the brandy with orange juice or apple cider for a non-alcoholic version without losing moisture or flavor.
- For added texture, mix in chopped nuts like walnuts or pecans.
- If fondant isn’t preferred, you can simply dust the cake with powdered sugar and omit the marzipan.
Storage
Store the fruitcake in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Bring to room temperature before serving. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this fruitcake without alcohol?
Yes, simply replace the brandy with fruit juices such as orange juice or apple cider. This will keep the fruit moist and flavorful while making the cake alcohol-free.
How long does the fruitcake keep fresh?
Stored properly, the cake stays fresh for up to one week at room temperature and up to two weeks refrigerated. Freezing extends its shelf life up to three months without loss of quality.
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Festive Christmas Fruitcake Traybake Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12–16 servings 1x
Description
This Festive Christmas Fruitcake Traybake is a classic holiday dessert bursting with plump dried fruits soaked in brandy, baked in a rich buttery batter, and elegantly layered with marzipan and fondant. Perfect for celebrating the season with its moist texture and sweet, spiced fruity flavor, finished with a touch of brandy for extra warmth and festivity.
Ingredients
Scale
Fruit and Soaking
- 175 g dried apricots, chopped
- 3 tablespoons brandy (plus extra 30 ml for brushing)
Cake Batter
- 175 g butter, softened
- 175 g light brown sugar
- 4 large eggs, beaten
- 175 g plain flour
- 225 g raisins
- 225 g currants
- 225 g cherries, halved
Decoration
- 1 tablespoon apricot jam, warmed
- 500 g marzipan
- 500 g ready-to-roll fondant
- 30 ml brandy (for brushing fondant)
Instructions
- Prepare the Fruit: Soak the chopped dried apricots in 3 tablespoons of brandy in a small bowl. Allow them to sit for 30 minutes to an hour. This softens the fruit and infuses it with rich flavor, which will enhance the overall taste of the cake.
- Preheat the Oven: Set your oven to 150°C (300°F). Grease a 9×13-inch (23×33 cm) baking pan thoroughly, then line it with parchment paper to prevent sticking and ensure easy removal of the cake after baking.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter and light brown sugar together using an electric mixer or wooden spoon until the mixture turns fluffy and pale. Gradually pour in the beaten eggs little by little, mixing well after each addition to maintain a smooth and even batter. Sift the plain flour over the mixture and gently fold it in without overmixing. Finally, fold in the soaked apricots along with the raisins, currants, and halved cherries until the fruits are evenly distributed throughout the batter.
- Bake the Cake: Transfer the batter into the prepared baking pan and smooth the surface with a spatula to ensure even baking. Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan to retain moisture.
- Brush with Apricot Jam: Warm the apricot jam slightly to make it brushable. Use a pastry brush to apply a thin, even layer over the top of the cooled cake. This sticky coating helps the marzipan layer adhere smoothly to the cake surface.
- Add the Marzipan Layer: Lightly dust your working surface with powdered sugar and roll out the marzipan to a size that fits the top of the cake. Carefully lift and place the marzipan over the jam-coated cake, smoothing out any air bubbles for a level finish.
- Cover with Fondant: Similarly, roll out the fondant on a powdered sugar-dusted surface to the same dimensions as the marzipan layer. Lay the fondant over the marzipan and gently smooth it down to create a neat and polished appearance.
- Decorate the Cake: Lightly brush the top of the fondant with 30 ml of brandy to keep it moist and enhance its flavor. Decorate with festive shapes, edible glitter, or other holiday-themed decorations as desired to create a beautiful and festive centerpiece.
- Slice and Serve: Cut the decorated fruitcake traybake into squares or rectangles. Serve at room temperature for the best texture and flavor, ideal for holiday celebrations and sharing with family and friends.
Notes
- Soaking the apricots in brandy can be done overnight for an even richer flavor.
- Ensure the cake is completely cool before applying jam and marzipan to prevent melting and sogginess.
- Use powdered sugar when rolling out marzipan and fondant to avoid sticking without adding grainy texture.
- Leftover fruitcake can be wrapped tightly and stored for up to two weeks; the flavor often improves with time.
- For a non-alcoholic version, soak the fruit in fruit juice or warm tea instead of brandy.
- Allow fondant decorations to set before storing the cake to avoid smudging.
- Prep Time: 1 hour 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Christmas fruitcake, traybake, festive cake, marzipan fruitcake, fondant cake, holiday dessert, brandy soaked fruit, dried fruit cake
