November 20, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (81.6 g)
- Calories 280.3
- Total Fat - 13.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 59.6 mg
- Sodium - 88.4 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 1.2 g
- Sugars - 26.4 g
- Protein - 2.6 g
- Calcium - 20.8 mg
- Iron - 0.5 mg
- Vitamin C - 5.6 mg
- Thiamin - 0 mg
Put sultanas, raisins, apricots, 1 cup of sherry, jam, orange zest and juice in a large bowl, mixing to combine, cover and leave to soak for at least 2 hours.
Preheat oven to 160C.
Grease two 17cm round springform cake tins and line bases and sides with a double layer of baking paper.
Stir butter, sugar and eggs into the fruit mixture until well combined.
Sift flours, cinnamon, mixed spice and nutmeg over mixture, stirring to combine and then spoon into prepared cake thins, and smooth down the surface with the back of a spoon and tap cake gently on a benchtop to settle mixture.
Wrap a double thickness of brown paper or newspaper around tins and secure with kitchen string.
Bake for 2 hours and 15 minutes or until cooked through when tested with a skewer.
Remove from oven and pour remaining sherry over surface of the cakes and put on a wire rack to cool completely before removing cakes from tins.
To make buttercream, put butter bowl of an electric mixer and beat until soft, smooth and pale in colour and leaving mixer running, add 2 tablespoons of the icing sugar at a time, beating well after each addition, until all the icing sugar is added and a thick, smooth cream forms and then add vanilla extract, beating to combine.
Trim cakes and place one of a cake stand.
Roll out the marzipan on a surface dusted with icing sugar until 4mm thick.
Cut a 17cm round from marzipan and put on top of the base cake, trimmed if necessary.
Put remaining cake on top and spoon buttercream onto tiered cake and spread evenly with a palate knife and decorate the top of the cake with fesh flowers and serve.
TIPS - to bring out the richest flavours from the dried fruit, soak it (see step 1) for ujp to a month in advance, keeping it in the fridge. Try using dark brown sugar in stead of caster sugar for a darker coloured cake. If you prefer a more tranditional ruitcake finish using ready to roll fondant (available from some supermarkets) instead of the buttercrea. Decorate with pretty from garden, wrapping the stems in foil.
Tips & Variations
No special items needed.