• 6 Ratings

This is fruitcake reinvented: Meringue mushrooms sprout from the cake's surface, which is untraditionally covered with snowy white frosting.

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Sang An

Recipe Summary

Yield:
Makes 1 ten-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees. Coat a 10-inch springform pan with cooking spray. Line bottom with parchment paper, and spray parchment; set pan aside. In a medium bowl, toss apricots, figs, and dates with liqueur; set aside. In another bowl, whisk together flour, baking powder, and salt, and set aside.

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  • In the bowl of an electric mixer fitted with the paddle attachemnet, cream together butter and sugars on medium speed until light and fluffy. Add the eggs one at a time, beating after each until incorporated. Beat in honey and vanilla. Add flour mixture, and beat until mixture is just combined. Stir in dried fruit mixture and hazelnuts.

  • Spread the batter in prepared pan, and bake until a cake tester inserted in center comes our clean, about 1 1/4 hours; if cake starts to brown too quickly, cover loosely with foil. Remove cake from oven; transfer to a wire rack, and let cool in pan 30 minutes. Remove ring from cake, and let cool completely.

  • Spread frosting over cake, smooting top and creating swirls on side. Decorate top with meringue mushrooms.

Reviews

6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1