2 ¼cupsicing sugar280 grams, plus more for rolling out the marzipan
500gramsmarzipanfor two loaf cakes, you will only need as little as 200 grams marzipan to cover the tops
~5 glacéed cherriesred and/or green, optional for decorating
To make the fruitcakes
Preheat the oven to 325°F. Grease and flour two muffin pans (24 muffins total). Alternatively, you can use two 9x5 loaf pans (greased and floured, and lined with a piece of parchment fitted at the bottom).
In a large bowl, stir together the rehydrated raisins and candied fruits. Add about ½ cup (or more) of the 4 cups flour and stir so that all the fruits are coated with flour.
Whisk the baking powder into the rest of the flour. Set the dry ingredients aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar.
Add the eggs one at a time, mixing and scraping down the sides of the bowl between each addition.
Add the almond extract and mix again.
Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients.
When the flour is completely incorporated add the flour-coated fruits and mix on low til they are evenly dispersed throughout the batter.
Divide the batter among the muffin cups and bake them for about 30 minutes, until a cake tester poked through the center of the batter (not through the fruit) comes out clean. For loaf cakes, they will take 1.5 hours to bake.
Let them cool completely before unmolding.
To make the frosting and marzipan
Prepare the frosting by beating together the butter, brandy, vanilla and powdered sugar until it is nice and smooth. Add as much powdered sugar as needed to obtain the desired consistency.
Roll out the marzipan using powdered sugar until it is ¼ cm (~0.1 inches) thick. Cut with round cookie cutter so that just the tops of the fruitcakes are covered with a thin layer of marzipan.
Top each fruitcake with a marzipan circle glued down with a small dollop of frosting.
Top with a smear of frosting and garnish with a sliver of glacéed cherry.
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To make fruitcake loaves, you will bake this cake recipe in two loaf pans that have been greased, floured, and lined with a rectangle of parchment fitted to the base of each pan. You will need 400 grams (200 grams per cake) of marzipan to top the loaves and two batches of frosting to cover both cakes on top and on the sides.