Big Cakes: Glacé Fruit and Nut Cake


Preparation info

  • Makes

    20 slices

    • Difficulty


Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

The most wonderful jewel-like glacé fruits - whole pears, clementines and figs - appear in good food halls towards Christmas. I specify which fruits and nuts I used, but please alter this to your preference and use what you can find. This cake is a truly stunning centrepiece for the festive season, and not a plastic robin in sight. Please make sure the bay leaves don’t get eaten!



    Turn the cake over, so that the flat base is uppermost. Place the jam and rum in a small pan and bring to the boil. Allow to cool a little, sieve and brush half over the top of the cake.

    Roll out the marzipan to 10 mm thick, using a little icing sugar on the work top and rolling pin. Using the tin as a guide, cut out a square the same size as the cake with a sharp knife. Lay it on top.

    Brush the marzipan with more of the jam mixture and stud the fruits and nuts all over the surface of the cake, pushing them in so they don’t fall off. Tuck the bay leaves in amongst them.

    Entwine the raffia around the cake and tie with a knot. If it is not to be eaten for a few days, place a strip of baking parchment underneath the raffia to keep the sides from drying out.

    To Bake

    see: Tropical Fruit Cake