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GSABO - S2- Ep9 - Recipes

Easter Boiled Fruit Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Boiled fruit cake:

  • 300g raisins and cranberries, mixed
  • 375g currants
  • 375g sultanas
  • 150g pecan nuts, chopped
  • 200g glace cherries
  • 375ml sugar
  • 190ml water
  • 270g butter
  • 750ml cake flour, sifted
  • 7.5ml salt
  • 7.5ml bicarbonate of soda
  • 10ml ginger, ground
  • 5ml cinnamon, ground
  • 3 eggs, lightly beaten
  • 125ml brandy

Apricot jam:

  • 100g apricots, dried
  • 250ml water
  • 150g sugar
  • 60ml lemon juice

Marzipan:

  • 675g almonds, ground
  • 340g castor sugar
  • 340g icing sugar, sifted
  • 12.5ml lemon juice
  • 12.5ml vanilla essence
  • 12.5ml rum
  • 7 egg yolks

Fondant:

  • 3 3/4 tbsp gelatine
  • 250ml water
  • 60ml glycerine
  • 375ml liquid glucose
  • 3kg icing sugar, sifted
  • food colouring, green
  • food colouring, pink
  • food colouring, blue
  • food colouring, black
  • food colouring, purple
  • food colouring, orange

Assembly and decoration:

  • 150g speckled chocolate eggs

Preparation method

Boiled fruit cake:

  • Preheat the oven to 180 C and spray an 18cm tin and a 12cm tin
  • Combine the fruit, nuts, sugar, water, butter and place over medium heat
  • Once the butter has melted, increase the heat and boil for 5 minutes
  • Remove from heat and place in a bowl over an ice bath, to cool completely
  • Stir together the flour, salt, bicarbonate of soda, ginger and cinnamon
  • Mix in the eggs to the cooled fruit mixture
  • Fold in the flour mix and brandy
  • Divide between the prepared pans, filling them to three quarters full
  • Bake for 90-120 minutes
  • Cool in tins for 20 minutes, then turn out and fully cool on a wire rack

Apricot jam:

  • Combine the apricots, water and lemon juice over medium heat
  • Simmer until thick and the apricots have broken down

Marzipan:

  • Stir together the almonds, castor sugar and icing sugar
  • Stir together the lemon juice, vanilla, rum, and 6 of the egg yolks
  • Add to the almond mix and stir until bound
  • Knead the dough a bit and if it is too crumbly, add the 7th egg yolk
  • Wrap in plastic and set aside

Fondant:

  • Sprinkle the gelatine over the cold water and soak until spongy
  • Stand the bowl over the hot water and stir until the gelatine dissolves
  • Stir in the glycerine and glucose
  • Put the icing sugar into a bowl and make a well in the centre
  • Slowly pour in the liquid, stirring
  • Colour half of the fondant with the green food colouring
  • With the remaining half, colour as needed for decorating

Assembly and decoration:

  • Roll the marzipan thinly
  • Brush the sides of the cake with some reheated jam
  • Cover cake with marzipan, then cover with reheated jam
  • Cover with rolled out green fondant
  • Use remaining fondant to create Easter decorations
  • Decorate cake using fondant decorations and speckled chocolate eggs