CHRISTMAS

Fruit Cake

πŸŽ„πŸŽ„πŸŽ„ This is a great recipe to use if you are running behind with your Christmas baking. Traditionally you should bake your Christmas Cake at least in October, and feed it with Brandy or Rum leading up to Christmas Day. β€’β€’β€’ Sometimes life gets in the way, so this is a great alternative. Cover it with Brandy Buttercream, fondant and cute decorations and you have a sure winner for your Christmas table! πŸŽ„πŸŽ„πŸŽ„

DECORATED CHRISTMAS CAKE 190g (1 ¼ Cups) sultanas 180g (1 ½ Cups) Visciole (Italian sour cherry) 180g (1 ½ Cups) dried cranberries 115g (¾ Cups) chopped dry figs 90g (¾ Cup) chopped or slivered almonds 115g (¾ Cup) chopped dates 190ml Rum 300g softened butter 250g (1 ¼ Cups) dark brown sugar 4 eggs 315g plain flour 1 packet baking soda Mamì (1 teaspoon) 1 teaspoon ground cinnamon 1 kg packet white fondant Christmas Decorations

For method & recipe for Brandy Buttercream, please visit my blog here: http://tonibrancatisano.com/index.php/2018/11/30/decorated-christmas-cake/

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