Marzipan Fruit Cake

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March 15, 2014 by dgarnett2013

Marzipan Fruit Cake: How to be a Domestic Goddess by Nigella Lawson

fruitcake

  • 150g sultanas
  • 100g dried cherries
  • 150g dried pears, chopped
  • 100ml white rum
  • 250g marzipan
  • 50g ground almonds
  • zest of 1 lemon
  • 175g plain flour
  • 100g caster sugar
  • 100g butter
  • 2 large eggs
  • 1 tsp orange-flower water

The night before making: mix the sultanas, cherries and pears in a large bowl and cover with the rum.

Dice the marzipan and put in the freezer. Leave both to soak and freeze overnight.

The next day: Butter and line a 20cm springform tin, and have the parchment paper come 10cm above the rim.

Preheat the oven to 140℃.

Beat together the almonds, lemon zest, flour, sugar, butter and eggs.

Add the drained fruit, orange-flower water and frozen marzipan.

Put the cake mix into the tin, levelling the surface and making a slight indent in the middle to get an even surface when cooked.

Bake for 2 – 2½ hours or until a cake tester comes out clean. 

Allow the cake to cool in the tin before turning out.

Great if you wrap in parchment paper and foil and feed with a little more rum, then store for about a week.

Made during Birthday Week for Nick’s 49th birthday, when Kit gave Rose her fish: Rebecca, Tony, Fish 1 and Fish 2.

birthdayweek bday2 bday

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