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Snow-Capped Fruitcake

  • servings: 10

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Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
  • 2 1/4 cups cake flour (not self-rising), plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sliced blanched almonds, toasted
  • 1 1/3 cups Armagnac
  • 1 cup (about 4 ounces) dried pears
  • 1 cup (about 2 ounces) dried apples
  • 1 3/4 cups (about 5 ounces) dried pineapple
  • 1/3 cup (about 2 ounces) golden raisins
  • 1 1/4 cups sugar
  • 2 teaspoons freshly grated lemon zest
  • 3 tablespoons candied ginger, finely chopped
  • 7 large eggs
  • 1/4 cup apricot jam
  • Cornstarch, for work surface
  • 2 1/2 pounds rolled fondant
  • Royal Icing

Cook's Note

Cake can be stored at room temperature, tightly covered, up to 2 days.

Directions

  1. Step 1

    Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.

  2. Step 2

    Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.

  3. Step 3

    Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.

  4. Step 4

    Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.

  5. Step 5

    Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.

  6. Step 6

    On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.

  7. Step 7

    On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.

Source
Martha Stewart Living, January 2006

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Reviews (1)

  • 12 Nov, 2008

    Is it possible to make this cake without the fondant, wrap tightly, and store for a long period as is done with other fruitcakes?