This Marzipan Cake is the perfect last-minute Christmas treat, filled with a rich blend of dried fruits, warming spices, and a hint of dark rum. Moist and flavorful, this cake doesn’t require weeks of maturing, making it ideal for a festive bake that’s ready to enjoy in no time. With sweet marzipan mixed into the batter and a beautiful garnish of almonds and cherries, this cake is as beautiful as it is delicious. Serve it for your holiday celebrations and impress your guests with this quick and easy Christmas cake.
Ingredients:
For the Cake:
- 180 g tinned pineapple, drained and chopped
- 150 g glace cherries
- 150 grams of maraschino cocktail cherries (refer to notes for details)
- 180 g dried apricots, chopped
- 120 g raisins
- 120 g sultanas
- 75 g prunes, chopped
- 30 g crystallized ginger, chopped
- 8 teaspoons dark rum
- 100 g golden marzipan, chopped into small pieces
- Zest of 1 lemon
- Zest of 1 orange
- 200 g butter, softened
- 200 g golden caster sugar
- 4 large eggs (free-range)
- 200 g plain (all-purpose) flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons mixed spice
- 1/4 teaspoon ground nutmeg
For the Garnish:
- 30 whole blanched almonds
- 3 maraschino cherries
Instructions:
- Prepare the Fruit Mixture: In a large mixing bowl, combine the chopped pineapple, glace cherries, maraschino cherries, dried apricots, raisins, sultanas, prunes, and crystallized ginger. Pour the dark rum over the fruit, stir to coat, and let sit for at least 1 hour to absorb the flavors.
- Preheat the Oven: Preheat your oven to 325°F (160°C) and line a round cake tin (about 8 inches) with parchment paper.
- Prepare the Batter: In a separate large bowl, cream together the softened butter and golden caster sugar until light and fluffy. Incorporate the eggs individually, mixing thoroughly after each addition.
- Combine the Dry Ingredients: In another bowl, sift together the flour, baking powder, mixed spice, and ground nutmeg. Slowly incorporate the dry ingredients into the creamed mixture by folding them together.
- Add Zests and Marzipan: Stir in the lemon and orange zest, then gently fold in the soaked fruit mixture and marzipan pieces until evenly distributed.
- Bake the Cake: Spoon the batter into the prepared cake tin, smoothing the top with a spatula. Arrange the blanched almonds and maraschino cherries on top as a decorative garnish. Bake for 1.5 hours, or until a skewer inserted into the center emerges clean. If the top begins to brown too rapidly, lightly cover it with foil.
- Cool and Serve: Allow the cake to cool completely in the tin before removing. Serve it as is, or wrap in parchment and foil to store for up to a week. This cake is delicious on its own or served with a dollop of whipped cream.
Notes:
- Substitute for Maraschino Cherries: If you prefer a less sweet option, use additional glace cherries or dried cranberries instead of maraschino cherries.
- Storing the Cake: This cake can be stored for up to a week in an airtight container. The flavors deepen over time, making it even more delicious after a few days.
Conclusion:
This Marzipan Fruit Cake is an easy, festive bake that’s perfect for the Christmas season. With rich fruit flavors, warming spices, and the sweetness of marzipan, this cake is a holiday delight that’s sure to be enjoyed by all. Ready in just a few hours, it’s a fantastic last-minute option for adding a homemade touch to your Christmas festivities. Enjoy this delicious, fragrant cake with family and friends, and celebrate the season with a burst of festive flavors.
Marzipan Fruit Cake – A Quick and Easy Christmas Cake
A quick and flavorful Christmas cake made withdried fruits, marzipan, and festive spices, perfect for a last-minute holidaytreat.
Ingredients
For the Cake:
- 180 g tinned pineapple drained and chopped
- 150 g glace cherries
- 150 grams of maraschino cocktail cherries refer to notes for details
- 180 g dried apricots chopped
- 120 g raisins
- 120 g sultanas
- 75 g prunes chopped
- 30 g crystallized ginger chopped
- 8 teaspoons dark rum
- 100 g golden marzipan chopped into small pieces
- Zest of 1 lemon
- Zest of 1 orange
- 200 g butter softened
- 200 g golden caster sugar
- 4 large eggs free-range
- 200 g plain all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons mixed spice
- 1/4 teaspoon ground nutmeg
For the Garnish:
- 30 whole blanched almonds
- 3 maraschino cherries
Instructions
- Prepare the Fruit Mixture: In a large mixing bowl, combine the chopped pineapple, glace cherries, maraschino cherries, dried apricots, raisins, sultanas, prunes, and crystallized ginger. Pour the dark rum over the fruit, stir to coat, and let sit for at least 1 hour to absorb the flavors.
- Preheat the Oven: Preheat your oven to 325°F (160°C) and line a round cake tin (about 8 inches) with parchment paper.
- Prepare the Batter: In a separate large bowl, cream together the softened butter and golden caster sugar until light and fluffy. Incorporate the eggs individually, mixing thoroughly after each addition.
- Combine the Dry Ingredients: In another bowl, sift together the flour, baking powder, mixed spice, and ground nutmeg. Slowly incorporate the dry ingredients into the creamed mixture by folding them together.
- Add Zests and Marzipan: Stir in the lemon and orange zest, then gently fold in the soaked fruit mixture and marzipan pieces until evenly distributed.
- Bake the Cake: Spoon the batter into the prepared cake tin, smoothing the top with a spatula. Arrange the blanched almonds and maraschino cherries on top as a decorative garnish. Bake for 1.5 hours, or until a skewer inserted into the center emerges clean. If the top begins to brown too rapidly, lightly cover it with foil.
- Cool and Serve: Allow the cake to cool completely in the tin before removing. Serve it as is, or wrap in parchment and foil to store for up to a week. This cake is delicious on its own or served with a dollop of whipped cream.