Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall). Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined.

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In another bowl, sift your self raising flour, baking soda and mixed spice. Add in the brown sugar, mix and make a well in the centre. Pour the cooled butter and egg mixture into the well. Use a spatula to mix well. Add in the mixed fruit and ensure that it is well mixed. Transfer to the baking tin. Bake in the oven at middle rack at 160 degree.

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Apply the Fondant. Make the rolled fondant, cover the bowl, and let it rest for 20 minutes. Dust your work surface with confectioners' sugar and evenly roll the dough into a smooth circle large enough to cover the cake. Brush a little beaten egg white over the marzipan. Lay the fondant over and gently pat into place.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Put the batter into the prepared baking pan. Make a slight indentation in the middle of the batter. This helps the cake to bake evenly. Wrap a ring of aluminum foil (folded in half), so that it is about 2″ above the rim of the pan and clip to hold together with a metal paper clip or one as in the photo above.

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Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best). Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of.

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First Step: Begin by preheating the oven to 350 degrees F. Second Step: Use a 9″x4″ loaf pan and grease it. Line with parchment paper and set aside. Third Step: Mix together the flour, baking powder, salt, nutmeg, cinnamon, cloves, and ginger in a small bowl, then set aside.

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Cover with plastic wrap and allow to soak overnight (at least) and preferably for 2 to 3 days, stirring daily. Preheat and line the pan. Preheat your oven to 275°F (135°C) and line a 9-inch round pan (springform or cake pan, with at least 2-inch high sides) with a double layer of parchment paper. Cream and mix.

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In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Or 85cm/33" long for a 23cm/9" cake tin. Fold the length of the paper over on one side, about 2.5cm/1" wide. Cut slits into the short end of the fold, roughly 2.5cm/1" apart. Place the strip of paper into the tin with the slits perpendicular to the bottom of the tin, slightly overlapping each other. 2.

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I'm constantly asked how to make Royal icing to put on fruit cakes. Even though I have done several videos on this before, people are still having problems.

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Prepare The Fruit. Pop the cubed butter, sugar, dried fruit, fruit juice, alcohol & water in a pan on a low-medium heat, letting the butter & sugar melt. Reduce to low & let simmer for 20 minutes. Don't boil the fruit, but rather give the fruit time to absorb the liquids & spices & plump up a little.

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Roll out some marzipan and place the cake upside down on top (the same as for the round cake) Cut around the edges and lift and place the cake onto a cake board. Measure the length and width of the cake and spread jam around the sides.

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Transfer the batter to the prepared tin and level. Make a small indent in the centre of the cake to help it bake evenly. Bake for 4 - 4 ½ hours, until the cake is risen, golden and a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin. Use a skewer to poke holes over the cake.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Method. In bowl, beat egg white until frothy. Using wooden spoon, beat in half of the icing sugar until just incorporated. Stir in lemon juice and corn syrup. Gradually stir in remaining icing sugar until smooth, very white and soft peaks form. Cover with damp cloth and let stand for 1 hour (to allow most of the air bubbles to surface).

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

In a large bowl, whisk eggs. Add mincemeat, condensed milk, 2 tablespoons of sherry, and glace fruit; mix together. Stir dry ingredients into the wet ingredients and pour into prepared pan. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center of the cake comes out clean.

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Remove the pan from the heat and leave to cool for 30 minutes. Preheat the oven to 150℃ (130℃ fan)/300°F/gas mark 2. Line a 20cm (8in) deep round cake tin with baking parchment. Once the fruit mixture has cooled stir in 75g (3oz) coarsely chopped almonds or pecans and 100g (3½oz) ground almonds and stir to mix.