Marzipan Fruitcake Recipe

This marzipan fruitcake is a butter cake made with lots of moist fruits and nuts along with sweet almond paste or marzipan. A surprising simple and easy cake recipe to make for the holiday season. Perfect for the Christmas sweets tray

Course Dessert

Cuisine Anglo-Indian, East-Indian, Goan, Indian

Keyword cake, cake recipe, Christmas, christmas cake

Prep Time 20

Cook Time 30

Resting time 30

Total Time 1 20

Servings servings

Calories 498kcal

Cost $15

Equipment

8-inch round baking pan
Kitchen scale
Mixing bowl

Ingredients

1½ cup All-purpose flour plain flour
1 tsp Baking Powder
½ tsp Salt
¾ cup Butter unsalted, room temperature
½ cup Sugar
¾ cup Marzipan almond paste broken into pieces
2 Eggs large
⅔ cup Rum or orange juice
2 tsp Vanilla Extract

Fruit and Nuts

1 cup Raisins
¾ cup Black currants
½ cup Glace Cherries chopped
½ cup Walnuts chopped
½ cup Cashew nuts chopped
½ cup Almonds chopped

Optional

½ cup Rum for a boozy cake

US Customary - Metric

Instructions

Soak the raisins, currants, cherries in the rum for 30 minutes or well-sealed up to 3 months in the fridge. Drain and set aside.
Pro tip - make sure to drain the fruit well so you can add it to the flour. This will prevent the fruits from sinking to the bottom of the fruitcake.
Preheat the oven at 160°C / 325°F / Gas Mark 3
Grease and line the bottom and sides of a 3 inch deep 8-inch round baking pan with parchment paper and set aside.
Dry ingredients - combine the flour, salt, and baking powder - set aside.
In the bowl of a stand mixer with the paddle attachment or you can use a bowl and whisk. Cream butter, sugar, and marzipan until light and fluffy.
Add eggs one at a time, followed by the vanilla extract,
Add the flour and rum to the cake batter saving a few tablespoons of flour for the fruit. Then add the flour-coated fruit and chopped nuts to the cake batter as well.
Pro tip - once coated in flour add it immediately to the batter and do not overmix.
Pour the cake batter into the prepared baking pan and bake for about 40 to 50 minutes or until a skewer inserted in the center comes out clean
Cool on a wire rack for 10 minutes then invert on a cooling rack to cool completely
Pro tip- For a boozy Christmas cake pour the optional rum over the cake as soon as it comes out of the oven.

Nutrition