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Takes: 3 hours 30 minutes (plus soaking time)
Serves: 16 (makes)
No nutritional information available.
Ingredients
- 1kg dried mixed fruit
- 2 tsp finely grated orange zest
- 125ml fresh orange juice
- 250g butter, at room temperature, plus extra for greasing
- 200g firmly packed brown sugar
- 4 eggs
- 300g plain flour
- 2 tsp ground mixed spice
- 2 tbsp apricot jam, warmed
- 1kg white fondant icing
- Icing sugar, to dust
- Edible icing flowers and edible balls, to decorate
- 40g white chocolate, melted
Method
1. Combine the fruit, orange zest and juice in a large bowl. Cover and set aside to soak for 2 hours or overnight.
2. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Grease and line a 20cm square cake tin with three layers of baking paper. Using an electric mixer, beat the butter and sugar in a large bowl until light and creamy. Add the eggs, one at a time, beating after each addition. Stir in the fruit mixture.
3. Add the flour and mixed spice and stir to combine. Spoon the mixture into the tin and level the surface. Gently tap on the bench to settle mixture. Bake for 2½ hours or until a skewer inserted in the centre comes out clean. Leave to cool in the tin.
4. Turn the cake out on to a clean work surface. Using a large, serrated knife cut the cake into 16cm x 5cm squares. Brush the warm jam over the top and sides of each cake.
5. Divide the fondant into 16 portions. Dust a clean work surface with icing sugar. For each cake, roll out a fondan portion between two sheets of baking paper to a 15cm round. Ease over cakes to cover. Use a small, sharp knife to trim the bases. Tie a ribbon around each cake, if liked.
6. Dip the bases of icing flowers and edible balls in a little of the melted chocolate and use to decorate the cakes. Leave to set.
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