Snow-Capped Fruitcake Recipe

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Snow-Capped Fruitcake
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Ingredients
21
Count
Nutrition
1228
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325* F. Grease and flour an 8x3 inch round cake pan, tapping out excess flour.
  2. In a small bowl, combine flour, baking powder, cinnamon, salt, and toasted almonds.
  3. Heat Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has been absorbed, about 15-18 minutes. Cool completely; chop into 1/2 inch pieces.
  4. Place butter and sugar into mixer bowl. Using paddle attachment, mix at medium speed until well creamed and fluffy.
  5. Add zest and ginger to creamed mixture and mix. Add eggs 1 at a time, mixing well after each addition. Transfer to a large bowl.
  6. Fold flour mixture into egg mixture with a spatula. Stir in fruit.
  7. Spoon batter into pan. Bake at 350* F for about 1 hour 40 minutes, until a toothpick inserted in center comes out with only a few moist crumbs. If cake browns too quickly, loosely cover with a foil tent to prevent over-browning. Transfer to a wire rack and cool.
  8. Level cooled cake with a serrated knife or cake leveler. Combine jam and 1/4 cup water in a small saucepan; bring to a simmer over medium-low heat. Strain into a small heatproof bowl. Carefully brush cake with jam syrup.
  9. To make royal icing, beat egg whites until stiff but not dry-do not overbeat. Add sugar and lemon juice and beat for 1 minute. If too thick, add more egg white; if too thin, add more sifted icing sugar. Royal icing may be stored in an airtight container in the refrigerator for up to 3 days.
  10. On a flat, smooth surface lightly dusted with cornstarch, roll 2 pounds of the fondant to 1/4 inch thickness, brushing off excess cornstarch if needed. Drape fondant over rolling pin. Center over and carefully place on cake. Starting with top of cake, smooth fondant over cake with your hands, taking care to avoid air pockets; trim off excess at bottom with a pastry wheel.
  11. If needed, dust the same work surface with additional cornstarch. Roll out remaining 1/2 pound of fondant to not quite 1/4 inch thickness. Cut out four each small, medium, and large snowflakes with snowflake cookie cutters. Brush underside of each snowflake with a pastry brush lightly dampened with water and gently press onto cake. Decorate snowflakes as desired with royal icing.
  12. Cake may be stored tightly covered and at room temperature for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1227.62 Kcal (5140 kJ)
Calories from fat 456.09 Kcal
% Daily Value*
Total Fat 50.68g 78%
Cholesterol 203.41mg 68%
Sodium 221.5mg 9%
Potassium 430.05mg 9%
Total Carbs 182.48g 61%
Sugars 140.85g 563%
Dietary Fiber 4.45g 18%
Protein 15.99g 32%
Vitamin C 6.4mg 11%
Vitamin A 0.3mg 11%
Iron 4mg 22%
Calcium 108.6mg 11%
Amount Per 100 g
Calories 356.09 Kcal (1491 kJ)
Calories from fat 132.3 Kcal
% Daily Value*
Total Fat 14.7g 78%
Cholesterol 59mg 68%
Sodium 64.25mg 9%
Potassium 124.74mg 9%
Total Carbs 52.93g 61%
Sugars 40.85g 563%
Dietary Fiber 1.29g 18%
Protein 4.64g 32%
Vitamin C 1.9mg 11%
Vitamin A 0.1mg 11%
Iron 1.2mg 22%
Calcium 31.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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