Description
This rich fruit cake combines a variety of dried fruits and zesty flavors, perfect for festive occasions.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Light Brown Sugar
- 4 large Eggs
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tablespoon Orange Zest
- 2 cups Dried Fruits
- 1 cup Apricot Jam
- 1 cup Marzipan
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy. Gradually add the eggs.
- Blend in the lemon juice, vanilla extract, and zests until fully combined.
- Gradually add the flour mixture in three parts, mixing until just combined. Fold in the soaked dried fruits.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then invert on a wire rack to cool completely.
- Heat the apricot jam in a saucepan until pourable, then spread over the cooled cake.
- Roll out the marzipan and place it on top of the glazed cake.
Notes
- This cake is rich and can be stored for several weeks.
- For a dairy-free option, substitute the butter with margarine.
- Soak the dried fruits in brandy for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg