Fruitcake with apricot butter icing

Name: Fruitcake with apricot butter icing
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 200 grams butter, softened; 100 grams whole almond; 200 grams plain flour; 200 grams icing sugar; 4 mediums eggs; 700 grams mixed dried fruit; 25 milliliters brandy; 150 grams butter, softened; 150 grams apricot jam; 275 grams icing sugar, sifted

Fruitcake with apricot butter icing is From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Head to the store and pick up icing sugar, almond, eggs, and a few other things to make it today. If you like this recipe, you might also like recipes such as Winter Jewel Fruitcake with White Icing, Island Fruitcake with Cinnamon-Rum Cream Cheese Icing, and Apricot Fruitcake.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.

Ingredients you will need

Butter

Wrap

Equipment you will use

Cake Form

In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy.

Ingredients you will need

Dried Fruit

Powdered Sugar

Almonds

Brandy

Butter

All Purpose Flour

Egg

Equipment you will use

Food Processor

Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.

Equipment you will use

Oven

Skewers

When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Dont allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).

Ingredients you will need

Powdered Sugar

Butter

Icing

Jam

Equipment

Ingredients

Servings:

200grams

butter, softened 100grams

whole almond 200grams

plain flour 200grams

icing sugar 4mediums

eggs 700grams

mixed dried fruit 25milliliters

brandy 150grams

butter, softened 150grams

apricot jam 275grams

icing sugar, sifted

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Fruit Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.