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