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Christmas Layer Cake

Sliced fruitcake showing layers of dark cake and pale marzipan
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A rich fruitcake baked with warm spices and brandy, then sliced and layered with sweet apricot jam, marzipan, and white fondant.

Ingredients

Scale
  • 3/4 cup dark raisins (4 oz / 115 g)
  • 3/4 cup golden raisins (4 oz / 115 g)
  • 3/4 cup dried currants (4 oz / 115 g)
  • 1/2 cup candied cherries (3 oz / 85 g), chopped
  • 1/2 cup dried apricots (2.5 oz / 70 g), chopped
  • 1/2 cup dried cranberries (2.5 oz / 70 g)
  • 2 tsp almond extract
  • 2 tsp vanilla extract
  • 2 tsp lemon extract
  • 2 tsp pumpkin pie spice
  • 1/3 cup brandy (75 ml), plus 2 tbsp for feeding
  • 1/2 cup unsalted butter (1 stick / 113 g), softened
  • 3/4 cup dark brown sugar (5 oz / 150 g), packed
  • 3 tbsp dark molasses (45 ml)
  • 3 large eggs, beaten
  • 2/3 cup almond flour (2.5 oz / 70 g)
  • 1 3/4 cups all-purpose flour (8 oz / 225 g)
  • 2 tsp baking powder
  • 1/3 cup apricot jam (3 oz / 90 g), warmed and strained
  • 16 oz marzipan (450 g)
  • 11 oz white fondant (310 g)
  • Powdered sugar, for dusting
  • Edible silver pearls or sugar stars, for decoration

Instructions

  1. Combine the dark raisins, golden raisins, currants, cherries, apricots, cranberries, almond extract, vanilla extract, lemon extract, pumpkin pie spice, and 1/3 cup (75 ml) brandy in a large bowl. Stir well and set aside.
  2. Preheat your oven to 300°F (150°C). Line the bottom and sides of a deep 7-inch (18 cm) round cake pan with a double layer of parchment paper. Wrap the outside of the pan with a double layer of brown kraft paper and secure it tightly with baker’s twine.
  3. Beat the softened butter, dark brown sugar, and molasses in a large mixing bowl until creamy. Gradually mix in the beaten eggs, then stir in the almond flour.
  4. Sift the all-purpose flour and baking powder over the wet ingredients. Stir gently until combined. Fold in the soaked fruit mixture and any remaining liquid from the bowl.
  5. Spoon the batter into the prepared pan and smooth the top, making a slight dip in the center so it bakes flat. Bake for about 2 hours, or until a wooden skewer inserted into the center comes out clean.
  6. Remove the brown paper collar and let the cake cool in the pan on a wire rack. Poke holes across the top with a skewer and spoon the remaining 2 tablespoons of brandy over the cake. Allow it to cool completely, then wrap tightly in parchment paper and foil. Store in an airtight container for at least 3 weeks to age.
  7. Two days before serving, unwrap the cake and use a large serrated knife to cut it horizontally into three equal layers.
  8. Knead the marzipan until pliable and divide it into three equal pieces. Dust your counter with powdered sugar and roll each piece into a 7-inch (18 cm) circle. Brush the top of each cake layer with warm apricot jam and place a marzipan circle on top. Stack the three layers together.
  9. Knead the white fondant until soft, then roll it out into a circle large enough to cover the top of the cake. Place it on the top layer and smooth the edges. Decorate with leftover fondant cut into star shapes and edible silver pearls.

Notes

  • The eggs in the batter are fully cooked when the cake center reaches 160°F (71°C), which happens well before the two-hour baking time is complete.
  • Wrapping the outside of the pan with brown paper insulates the cake, preventing the edges from drying out during the long bake.
  • If you want to age the cake longer than a month, unwrap it every few weeks to brush the top with a little more brandy.

Keywords: christmas layer cake, holiday baking, fruitcake, marzipan, fondant cake

Find it online: https://recipesbysofia.com/christmas-layer-cake/