Traditional Iced Christmas Cake

4 Ingredients

2tablespoons icing sugar (for dusting)
1/4 cup warm apricot jam
500grams marzipan (marzipan)
800grams light fruit cake

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

For an even finish, pinch off small pieces of almond paste and use to fill holes in the top of the cake. If the base of the cake is more even than the top, simply turn it over and decorate that side instead.

Step 2 of 5

Roll out almond paste, following instructions on packet, until 6mm thick. Cut a square the same size as the top of the cake.

Step 3 of 5

Brush surface of cake with a little of the jam which will ‘glue’ the icing in place. Lay the square of almond paste over the rolling pin and lift onto the top of the cake. Dust your hands with a little icing sugar and smooth out the icing. Trim off any excess icing.

Step 4 of 5

To decorate, lay a paper doily on top of the cake and dust with icing sugar. Carefully lift off the doily to reveal a lacy pattern.

Step 5 of 5

To decorate the edge of the marzipan, use the round tip of a spoon. Hold the spoon, with the back of the spoon facing upwards, and press the spoon into the icing to mark. Transfer the cake to a cake stand or covered cake board and tie with ribbon to decorate.