Christmas bauble cake
- Jane Hornby
Save recipe
Serves 15 - 20
More effort
Prep: 2 hrs
Cook: 3 hrs and 15 mins
plus overnight soaking and drying
A star rating of 4.7 out of 5.3 ratingsRate
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This bright and kitsch design is a modern way to decorate a traditional Christmas fruit cake for a showstopping centrepiece
Freezable (un-iced)
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Ingredients
Nutrition
Units:
MetricUS
-
225g unsalted butter
softened, plus extra for greasing
-
225g light muscovado sugar
-
4 large eggs
beaten
-
225g plain flour
-
2g ground mixed spice
-
zest 1 small orange
-
85g pecans
or walnuts, toasted, then roughly chopped
For the fruit
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150ml cloudy apple juice
-
50g unsalted butter
-
2 tbsp maple syrup
-
5 tbsp dark rum
-
800g mixed dried fruit
(the kind that includes mixed peel)
-
175g dried cranberries
To feed the cake (each time)
- 2 tbsp dark rum
- 1 tbsp maple syrup
To cover and ice
-
4 tbsp apricot jam
warmed and sieved
-
icing sugar
sifted, for rolling out
-
750g natural marzipan
-
cooled boiled water
or colourless alcohol
-
750g white sugarpaste
(fondant) icing
To decorate
-
small round cutters
in different sizes (or you can use the ends of large piping nozzles)
-
200g icing sugar
sifted, plus a little extra
-
1 large egg white
-
assorted gel food colourings
(I used purple, yellow, pink, green and black)
-
coloured sugar balls
(you can buy a mix of colours online)
-
disposable piping bag
-
about 120cm/48in matching ribbon
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving (20)
- kcal777
- fat25g
- saturates9g
- carbs121g
- sugars110g
- fibre2g
- protein9g
- salt0.3g
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Method
-
step 1
Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
-
step 2
The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and 1/4 tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
-
step 3
Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
-
step 4
To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
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step 5
Now you're ready to cover and ice your cake. Sit the cake on a large flat plate or board and brush a thin layer of apricot jam over the top and sides.
-
step 6
Dust the work surface with icing sugar. Lightly knead the marzipan until pliable, then roll out in one direction, turning the marzipan 90 degrees every few rolls and keeping the pressure even. Keep it in a circular shape, reshaping it if needed as you go. When large enough (about 35cm across for a 20cm cake), lift over the cake. Smooth the top and sides with your palms and trim with a knife. If you have time, leave to dry overnight.
-
step 7
Clean the work surface and rolling pin. Using a pastry brush, lightly brush the sides with cooled boiled water or alcohol, then cover with the sugarpaste icing, rolling it in the same way. Lift onto the cake, then work your way gradually around, smoothing out any folds with your palms to avoid wrinkles forming. Polish the icing with the palms of your hands (or a proper cake smoother) for a smooth finish. Trim with a sharp knife.
-
step 8
Using the cutters, cut out shapes in the icing, pressing down as far as the marzipan, then removing the middles. To make teardrop and bird shapes, use a small sharp knife to cut points above and below or to the sides of the circles.
-
step 9
Mix the icing sugar and egg white to make a thick but flowing icing. Split it roughly between five pots – leave one white, then colour the others. Flood each shape with a different colour, then add some coloured balls and leave to set. A pair of craft tweezers will help if you want the balls to be in a design rather than just scattered over.
-
step 10
Add a dab of black colouring to the remaining white icing to make it grey, and add a little more icing sugar to thicken it. Spoon into the piping bag, snip off the end, then pipe on the strings, bows and stars or snowflakes. Tie the ribbon around the base of the cake and leave to dry.
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A star rating of 4.7 out of 5.3 ratings
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