Spiced fruit cake with white icing bow
( SERVES 40 )
This recipe can be halved. The bow may look complicated, but it is very easy, and you will be surprised how much creative fun you can have with the icing – it is pliable when just rolled, but when your shapes are made, you can leave them to dry and become hard.
|2 kgs||Mixed fruit, dried|
|2 Tbsp||Malt vinegar|
|1 tsp||Ground ginger|
|2 tsp||Baking soda|
|2 tins||Condensed milk, 395g each|
|1 tsp||Vanilla essence/extract|
|2 tsp||Baking powder|
- Preheat the oven to 160C.
- Grease and line the base of a large cake tin and a medium cake tin.
- The mixture will make two large cakes – if you have leftover mixture from making a smaller second tier, cook the remaining in a loaf tin.
- In a large saucepan, combine water, butter, mixed fruit, vinegar and spices and gently melt together, bring to the boil, then simmer for 5 minutes. Leave to cool.
- When just warm, stir in baking soda, condensed milk and vanilla essence. Sift over flour and baking powder and mix until well combined.
- Spoon into cake tins and flatten with the back of a spoon.
- Bake for 1¼ hours for the large cake and 45-60 minutes for medium, or until a skewer inserted in the centre is removed cleanly.
- You will be able to smell the cake when it’s nearly cooked. Cool cakes in tins.
- To assemble, arrange the large cake on a stand, spread jam in the centre of the top of the cake and add the smaller cake.
- For the icing: Roll out with a little icing sugar to make a rectangle 2-3mm thick.
- Use a ruler to cut even strips (about the ruler width). Brush the cake with a thin strip of apricot jam where you want to place the strips.
- Lay the strips over the cake to form a present. For the bow, fold short strips into loops, lay them on their sides and allow to dry and set.
- Decorate the cake with the loops at the top and trim strips to make ribbons.