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Layered Fruitcake with Creme Fraiche Frosting

Recipe photo courtesy of Ellie Miller

This recipe makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate batches, rather than simply doubling the ingredients. The frosting recipe makes an ample amount for either three or six layers. If desired, granish with sugared lemon zest.

Source: Martha Stewart Living, December 2007


For the Cake

For the Frosting and Glaze


Cook's Notes

Cake will keep at room temperature for about an hour but is best -- and easiest to slice -- when cold.

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How would you rate this recipe?
  • Margotlane
    24 DEC, 2014
    Ok my cakes came out OK, even tho I only have two slightly larger pringforms! (In case anyone is wondering, it doesn't rise that much). My apricot jam already has armanac in it...anyone reading this soon know if add more brandy anyway?
  • Margotlane
    23 DEC, 2014
    Hey I'm just about to make FREEZE it? Not refrigerate? Feeling a bit jittery about doing this, since one reviewer said it was hard as a rock! Can someone verify?
  • Anna1226
    25 DEC, 2008
    I halved the quantities for the frosting to only make a half batch. Frosting the cake was enough, I didn't think glazing it was necessary. I thought the frosting was not quite thick enough for frosting. I expected with the heavy cream and the creme fraiche, it would whip up more. Still, I covered the cake in icing and stuck it in the freezer and it was fine.
  • Anna1226
    25 DEC, 2008
    As fruit cake is traditional for Christmas, I thought this would make a nice Christmas dessert. I used regular flour in place of almond flour and cake flour in place of bread flour. I don't know that it negatively affected the cake. My cakes turned out just fine. A bit denser than a standard cake, but still okay. I made my own creme fraiche. Add 2 tbsp buttermilk to 2 c heavy cream. Let it sit out on the counter for 8 hours, then cover and stick in the frigde. It will keep for two weeks.
  • GwenninSpring
    7 JAN, 2008
    I made this cake for our annual 12th Night Party. I baked three layers one day and assembled it the next. When the cakes came out of the oven they smelled terrible. Like scorched egg whites. I muddled on however. I used my mother's recipe for creme cheese frosting and omitted the glaze step. It seemed like a lot of mess for nothing. I fromsted the cake, sprinkled it with sanding sugar and garnised the edges with sugared fruits. The icing saved a tastless, flat, gritty cake. So sorry.
  • Chrissavard
    28 DEC, 2007
    This was our "Christmas cake" and it is absolutely divine!!!! I didn't have time to do the glaze but no one noticed! Definitely a cake I will make again. I used all purpose flour as I was out of bread flour. It was still great! Thanks Martha!
  • emeralddragonfly
    4 DEC, 2007
    try sprinkling each layer with orange liqeuer, let soak in then glaze with warm orange marmalade. Yum!
  • scu
    27 NOV, 2007
    the recipe for "almond semolina cake" tells me that Almond Paste in the batter keeps cake moist.
  • scu
    27 NOV, 2007
    I looked at the "also try" windows on upper right side of page and found candied lemon peel, then went to the bottom of page to see "other great ideas" sometimes the recipe I want is there. Then last I went to Marthas Search Engine at the top of page and typed in "candied orange peel" hit enter and sat back to let her search engine fine it. sure enough it came up. Bread flour is in the grocery store, and you can make your own Almond flour. go to "Rustic Cherry Tart" for more information.
  • sister_moon_child
    25 NOV, 2007
    Now that I've had time to prepare this cake, I have to admit that it took a LOT more time than anticipated. After following this recipe to the letter, it was a disaster! Actually, the frosting was great, but the cake was as hard as a rock. Almost impossible to cut with any knife. I'd think twice before making this one...

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