Christmas Fruitcake with Royal Icing Recipe

Fruit mix

• 250g dates
• 100g dried apricots quartered
• 100g raisins
• 100g sultanas
• 50g currants
• 175g preserved ginger, drained and finely chopped
• 500 g preserved green figs, drained and finely chopped
• 500g red glazed cherries
• 125ml brandy

Method

Mix the fruit in a large mixing bowl and add 125 ml brandy. Cover with
plastic and leave for at least 24 hours to soak.

Cake Mix

Ingredients

• 1 cup soft butter
• 1½ cup caster sugar
• 4 large eggs
• 1 teaspoon vanilla essence
• 2 cups flour
• ½ teaspoon salt
• 500g pecan nut pieces
• ½ a cup to 1 cup brandy to taste

Method

Cream the butter in a large mixing bowl and gradually add sugar. Mix until light and fluffy.

Add eggs one at a time while whisking the whole time.

Add the Vanilla essence.

Sift flour and salt into the butter mixture and beat until smooth.

Fold in nuts and fruit mix.

Spoon cake mixture into silicone moulds. Cover with baking paper. Bake at 150°C for 1 hour. Lower oven to 100°C and bake for another 30 minutes.

Remove from oven and pour brandy over cakes while still warm. Leave to cool down.

Drizzle with royal icing

Royal Icing

Ingredients

• 2 eggs
• ±400g icing sugar

Method

Sift the icing sugar.

Take a clean and fat-free bowl (wipe beforehand with a little lemon juice or vinegar).

Separate the egg whites into the clean bowl and beat.

Gradually beat in the sifted icing sugar.

Beat until stiff peaks form.