In a previous post about the tasty contents of my Christmas box, I missed out the fruit cake component because I hadn’t yet tried it.
I can now report that the cake has been consumed, and slipped down nicely with some Ceylon Orange Pekoe tea.
Here’s the cake as it was when whole: a round of fruit-filled cakiness decorated with a thick lid of fondant icing and a gold snowflake supporting a white star:
On cutting into it a layer of marzipan was revealed between icing and cake:
This piece of cake might look quite small, which it was, but it was also very rich:
It was stuffed with cherries, sultanas, raisins, apricots, brandy and other delicious ingredients:
As I was writing this post, I felt inspired to bake.
Initially I thought I’d make a fruit cake but, given the inordinately long time it takes to cook, I opted for the quick fix of fruit scones instead: