Reviews (1) Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 11/12/2008 Is it possible to make this cake without the fondant, wrap tightly, and store for a long period as is done with other fruitcakes?
Back to Snow-Capped Fruitcake All Reviews for Snow-Capped Fruitcake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Snow-Capped Fruitcake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 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 for Snow-Capped Fruitcake
Cook’s Notes Cake can be stored at room temperature, tightly covered, up to 2 days.
Gallery Snow-Capped Fruitcake
Recipe Summary Servings: 10
Gallery
Snow-Capped Fruitcake
Snow-Capped Fruitcake
Snow-Capped Fruitcake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
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 for Snow-Capped Fruitcake
Directions
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.
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.
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.
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.
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.
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.
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.
Cook’s Notes Cake can be stored at room temperature, tightly covered, up to 2 days.
Cook’s Notes
Cake can be stored at room temperature, tightly covered, up to 2 days.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/12/2008 Is it possible to make this cake without the fondant, wrap tightly, and store for a long period as is done with other fruitcakes?
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/12/2008 Is it possible to make this cake without the fondant, wrap tightly, and store for a long period as is done with other fruitcakes?Martha Stewart Member
Rating: Unrated 11/12/2008
Is it possible to make this cake without the fondant, wrap tightly, and store for a long period as is done with other fruitcakes?
Rating: Unrated
All Reviews for Snow-Capped Fruitcake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Snow-Capped Fruitcake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
