How to Make a Light Glace Fruit Cake

This is an absolutely delightful alternative Christmas cake; one for connoisseurs, definitely. It's light in colour with a fragrant flavour and the glace fruits look jewel-like when you cut it open. It work well with marzipan and icing or a glace fruit and nut topping.

Ingredients

  • 225g sultanas
  • 110g dried apricots, roughly chopped
  • 3 tablespoons brandy
  • 110g pecan nuts, roughly chopped
  • 110g glace pineapple, roughly chopped
  • 175g red, green and yellow glace cherries, roughly chopped
  • 110g whole, mixed candied peel, chopped small
  • 50g angelica, chopped small
  • 50g crystallised ginger, chopped small
  • The grated zest of one medium orange
  • The grated zest of one medium lemon
  • 225g unsalted butter, at room temperature
  • 225g caster sugar
  • 4 eggs, medium
  • 50g ground almonds
  • 225g plain flour, sifted
  • 1/4 teaspoon salt

Steps

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    Begin the night before by placing the sultanas and chopped apricots in a large mixing bowl.
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    Stir in the brandy, cover and leave overnight.
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    Preheat the oven to 170C, 325F or gas mark 3.
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    Add the rest of the nuts, fruit and peels into the sultanas and apricots.
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    Whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy.
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    Then beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition.
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    When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts etc.
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    Transfer the mixture to the tin, levelling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre.
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    Bake the cake for 1 hour, then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to 150C 300F or gas mark 2, for a further a 2-21/4 hours.
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    When it's cooked it will have begun to shrink away from the sides of the tin and be springy the centre when you press lightly with your little finger.
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    You can leave this cake in the tin till it's absolutely cold then peel off the papers and wrap it in double greaseproof paper before storing in an airtight tin.
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    Finished.

Tips

  • At Step 4, it is a good idea to tick off everything as you go.
  • At Step 5, if you don't have an electric hand whisk feel free to use a normal one it'll just take longer.
  • At Step 4, "peels" refer to the zest and the mixed candied peel.

Warnings

  • In Step 4, the nuts do not include the ground almonds.

Things You'll Need

  • You will need an 20 centimeter (7.9 in) round cake tin or a 18 centimeter (7.1 in) square tin, greased and lined with a double thickness of greaseproof paper (see related wikiHows). Tie a band of brown paper round the outside of the tin for extra protection.

Article Info

Categories: Christmas Cooking | Fruit Cakes