Classic winter fruitcake

This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea

Recipe uploaded by

Jane Hornby

5 ratings 5

Recipe by Jane Hornby

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Tested

Difficulty and servings

Enough icing for the top

Preparation and cooking times

Prep 20 mins

Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.

Jane says...

OK, so the fruit probably won't last more than a day but the point of this cake is that it looks fabulous and is a cinch to put together when time is short. You can also add fresh cranberries, pomegranate seeds or still-intheir skin lychees. If you're really stuck for time this is also a great way to transform a plain bought fruitcake - but that can be your own little secret!

Watch the video

Click here to see Jane demonstrate the technique.

Know-how

This type of frosting is essentially a meringue, with the egg being cooked by the heat of the water it's whisked over. For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake with a palette or a flat-edged knife. The frosting is more forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.

Recipe from Good Food magazine, December 2007.

Latest comments and suggestions

Easy

28 November 2007

Easy commented on this recipe

Test using italian meringue for longer stability. Could also try sugar frosted fruits

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ASF

03 December 2007

ASF commented on this recipe

I made this frosting which was great, however I think the proportions are slightly out! Use 1 egg white to 175 g icing sugar. 2 whites made mine far too runny. Is this right?

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Jane

20 December 2007

Jane commented on this recipe

Hi ASF The frosting is based on a classic cooked meringue quantity of 85g icing sugar to one egg white - so for 2 whites that would be 170g, but our nearest conversion is 175g/6oz. I wonder if perhaps the problem you had was due to variations in egg sizes (I used large but they do differ). Also the water under your bowl may not have been quite hot enough to cook the meringue as you whisked. With enough cooking and whisking this mix should come up really nice and thick. Also, is there a chance there may have been a speck of grease in your bowl or on your beaters? That's a very common cause of floppy meringue. It sounds like you were happy with the result in the end - many thanks for your comment and if anyone else has the same problem do let us know. Merry Christmas! Jane

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Vivo

22 December 2007

Vivo commented on this recipe

I made this cake a few weeks ago and iced it today and it look FANTASTIC. Everyone that has seen it has complimented it, even my sons who rarely compliment anything! I hope it tasts as good at it looks....

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Vivo

27 December 2007

Vivo rated and commented on this recipe

I made this cake this year and it worked out reall well. It is very easy to make and it tasts really moist - I would definately recommend it. I did keep it moist by putting on the brandy and honey, as recommended. The icing is simple also and looks really really well.

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Rosie & Duncan

31 December 2007

Rosie & Duncan commented on this recipe

I think this is a great frosting, its easy to do and doesn't take long to make. I found that the frosting I made was enough to cover the top and the sides which was great as I really fancied doing that. Over all I am very happy and this frosting is miles better than bought frosting, hand-made beats it all the time. I am very happy with my cake and looking forward to tasting it tomorrow. Thanks for the great recipe.

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Rosie & Duncan

31 December 2007

Rosie & Duncan rated and commented on this recipe

Forgot to rate it, 5 stars for me...I'd definately be using this recipe again!

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Ang

06 August 2008

Ang rated and commented on this recipe

I made this cake for my 1st christmas day dinner with my husband's family. Everyone was very impressed with the very easy to do decoration on top which I had made up on Christmas morning. I needed to take the fruit off the remainder of the cake on boxing day though. I will Def use this topping again. it great alternative to royal icing and sugarpaste.

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Katie

19 November 2008

Katie commented on this recipe

Thie icing looks fabulous on this cake, but the recipe for the actual fruit cake was not there. It was the cake recipe I am after. :O/

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Bea

11 November 2010

Bea rated and commented on this recipe

CHECK OUT MY FOOD BLOG at: http://ministeryoffood.blogspot.com/

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mirs cooks

17 November 2010

mirs cooks commented on this recipe

were do you get the receipe for the cake before you decorate thank you Mirscooks

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Julie Bahrain

20 December 2011

Julie Bahrain commented on this recipe

How long does this icing keep? How far in advance can I decorate a cake with this icing?

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marzipan fiend

01 January 2012

marzipan fiend rated and commented on this recipe

Just used the frosting recipe with my own decoration. Worked really well and looks very 'snowy'. I'd also like to know how long it'll keep - as long as the cake itself?

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