Name: Fig fruit cake with caramelised marzipan
Yield: Serves 16
Ingredients: 1 cup (250ml) brandy; 1 cup (250ml) strong black tea; 1½ cups (330g) firmly packed dark brown sugar; 1 tbsp vanilla bean paste; Juice and finely grated zest from 1 orange; 2 cups (320g) mixed dried fruit; 1½ cups (210g) dried figs, chopped; 1 cup (170g) mixed peel; 250g unsalted butter, softened; 1 tbsp ground ginger; 1 tbsp ground cinnamon; 1 tsp ground cloves; 4 eggs, at room temperature; 2 cups (300g) plain flour; ¼ tsp bicarbonate of soda; 1 cup (70g) fresh breadcrumbs; ¼ cup crystalised ginger, chopped; ¼ cup (60ml) brandy, extra; 250g marzipan; ¼ cup (55g) granulated white sugar; Glacé figs, to serve

There’s nothing better than a slice of Christmas cake enjoyed at the end of the Christmas feast with a hearty splash of custard. Which is why we’re sharing this delicious fruit cake with you all. First, you marinate dried fruit in a brandy mixture for 24 hours. Then you make the batter that you add the soaked dried fruit to. Once you’ve spooned it into the tin and smoothed the top, you’re ready to bake it. When it has cooled for an hour, you spoon over extra brandy. A marzipan layer and glacé figs add the final touches, which make this Christmas cake a showstopper.
Other Christmas dessert ideas include a pavlova wreath, a trifle or a spiced stollen. Or, if you’d like to try a Christmas cake with a twist, try this chocolate and citrus fruit cake.

Ingredients

1 cup (250ml) brandy

1 cup (250ml) strong black tea

1½ cups (330g) firmly packed dark brown sugar

1 tbsp vanilla bean paste

Juice and finely grated zest from 1 orange

2 cups (320g) mixed dried fruit

1½ cups (210g) dried figs, chopped

1 cup (170g) mixed peel

250g unsalted butter, softened

1 tbsp ground ginger

1 tbsp ground cinnamon

1 tsp ground cloves

4 eggs, at room temperature

2 cups (300g) plain flour

¼ tsp bicarbonate of soda

1 cup (70g) fresh breadcrumbs

¼ cup crystalised ginger, chopped

¼ cup (60ml) brandy, extra

250g marzipan

¼ cup (55g) granulated white sugar

Glacé figs, to serve

Method

Place brandy, tea, ½ cup of the sugar, vanilla, juice and zest in a medium saucepan over medium heat, stirring to dissolve the sugar. Place the dried fruit, figs and mixed peel in a large bowl. Pour over warm brandy mixture, cover and leave to marinate for 24 hours.

Preheat oven to 160°C (140°C fan-forced). Grease and line a 20cm x 10cm high round cake tin with a layer of brown paper, followed by 2 layers of non-stick baking paper, allowing the sides to extend 3cm above the top of the tin.

Place the butter, remaining sugar, ginger, cinnamon and cloves in the bowl of an electric mixer and beat for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Add the flour, bicarbonate and breadcrumbs and fold to combine. Add the soaked fruit mixture and any reserved liquid and crystalised ginger. Fold well to combine.

Spoon into the tin, smoothing the top. Bake for 3 hours 30 minutes, or until a skewer inserted in the centre comes out clean (cover with foil if browning too quickly). Set aside to cool for 1 hour. Spoon over the extra brandy and set aside to cool completely.

To serve, roll out marzipan to 5mm thick. Trim to fit top of cake. Sprinkle with sugar and torch until caramelised and golden, using a brûlée torch. Top with glacé figs, to serve.

Cake keeps in an airtight container for up to 6 weeks.
Tip

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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