The Four Seasons’ Christmas Fruitcake

Name: The Four Seasons’ Christmas Fruitcake
Yield: Makes three 8-x-4-inch loaves; each serves about 8
Ingredients: 1 pound mixed dried fruits, such as prunes, apricots, apples, pears and figs; 1 pound mixed dried fruits, such as prunes, apricots, apples, pears and figs; 9 large eggs; Grated zest of 2 oranges; 1½ pounds almond paste, preferably canned; 2 cups (about ½ pound) chopped walnuts; ¼ cup plus 2 tablespoons light corn syrup; 3 cups confectioners’ sugar; Sugar, for sprinkling; ¼ teaspoon salt; 2½ teaspoons ground cinnamon; 1½ teaspoons ground allspice; 1½ teaspoons fresh-grated nutmeg; ¾ teaspoon ground coriander (optional); 1 cup plus 6 tablespoons (2¾ sticks) unsalted butter, softened; 1¾ cups plus 2 tablespoons confectioners’ sugar; Grated zest of 1 lemon; 1 pound mixed dried fruits, such as prunes, apricots, apples, pears and figs; 1 pound mixed dried fruits, such as prunes, apricots, apples, pears and figs; 1 pound mixed dried fruits, such as prunes, apricots, apples, pears and figs; Dark rum or brandy, as needed; Dark rum or brandy, as needed; 2⅔ cups all-purpose flour; ½ cup plus 1 tablespoon cornstarch; 2½ teaspoons baking powder

Light Fruitcake Wrapped in Marzipan

Preparation info

Makes three 8-x-4 inch loaves; each serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Four Seasons’ pastry chef Patrick Lemblé, a native of Mulhouse in Alsace, wraps his holiday fruitcake in marzipan, an old-World touch. This is a simple spiced cake, chock-full of fruits and nuts. It cuts into a precise cross-section, neatly enveloped in its marzipan wrapper.

For restaurant gifts, Patrick bakes over 300 pounds of this fruitcake over a period of five days. This is his recipe, downsized for home baking.

Ingredients

Dessert
Spicy
Cake
Vegetarian

Ingredients

Method