These adorable individual fruitcakes make perfect gifts. Dust the cookie cutter with icing sugar to prevent the marzipan from sticking.
- Portion size 36 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Topping:
Method
In large bowl, combine golden and sultana raisins, citrus peel, currants and 1/4 cup (50 mL) of the brandy; toss well. Cover and let stand for 4 hours, stirring occasionally. Add walnuts and pecans.In bowl, whisk together flour, baking powder, cinnamon, allspice, salt, nutmeg and cloves; remove 1/2 cup (125 mL) and toss with fruit mixture.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. Stir in remaining flour mixture just until incorporated. Stir in fruit mixture until combined. Scrape into parchment paper–lined 9-inch (2.5 L) square metal cake pan, smoothing top.
Bake in 250°F (120°C) oven until cake tester inserted in centre comes out clean, about 2 hours. Let cool in pan on rack.
Remove cake from pan; peel off paper. Soak double-thickness cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil; refrigerate for 1 week. (Make-ahead: Refrigerate for up to 1 month.)
Topping: Unwrap cake; brush with brandy. On icing sugar–dusted surface, roll out half of the marzipan into 8-inch (20 cm) square; drape over fruitcake. Cut into 36 squares.
Roll out remaining marzipan; using small snowflake cookie cutter, cut out 36 snowflakes. Lightly brush tops of squares with water; place snowflake on each. Press silver dragée into centre of each.
Nutritional facts Per piece: about
- Sodium 27 mg
- Protein 2 g
- Calories 126.0
- Total fat 7 g
- Potassium 94 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0
