Fruit Nut Topping For Christmas Cake Recipes

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FESTIVE FRUIT & NUT CAKE



Festive fruit & nut cake image

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 2h40m

Yield Cuts into 12-16 slices

Number Of Ingredients 15

250g butter , at room temperature
140g light muscovado sugar
6 large eggs , beaten
280g plain flour
85g ground almond
2 tsp ground ginger
2 tsp ground cinnamon
700g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
3 tbsp dark rum
140g white marzipan , diced
50g each whole skinned hazelnut and blanched almonds
85g each Brazil nuts and flaked almonds
140g whole glacé cherries
100g golden syrup
1 metre of wide ribbon

Steps:

  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
  • Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
  • While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
  • Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
  • To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium

FRUIT & NUT TOPPING FOR CHRISTMAS CAKE



Fruit & nut topping for Christmas cake image

This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!

Provided by Georgie Hayden

Categories     Desserts     Jamie Magazine     Fruit     Christmas     British     Puddings & desserts

Time 15m

Yield 12

Number Of Ingredients 6

50 g apricot jam
250 g glacé or dried fruits, whole or cut into large strips
pecans
walnuts
almonds
pine nuts

Steps:

  • Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
  • Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
  • Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Nutrition Facts : Calories 218 calories, Fat 15.0 g fat, SaturatedFat 1.3 g saturated fat, Protein 2.4 g protein, Carbohydrate 17.1 g carbohydrate, Sugar 17.01 g sugar, Sodium 0 g salt, Fiber 0 g fibre

JEWELLED FRUIT, NUT & SEED CAKE



Jewelled fruit, nut & seed cake image

If you're not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 3h30m

Number Of Ingredients 12

1 batch uncooked Hot toddy fruitcake mix (see link below)
20cm thin cake board (optional)
approx 65cm length wide ribbon
50g butter
50g golden syrup
2 tbsp large unsalted cashew nuts
3 tbsp whole blanched almonds
5 tbsp shelled pistachio
25g Brazil nut
85ml glacé cherry
50g dried cranberries
2 tbsp pumpkin seed

Steps:

  • Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
  • Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
  • Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.

Nutrition Facts : Calories 681 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 85 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium

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