Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Little fondant-iced Christmas cakes


You'll need

360 gm each raisins and currants 240 gm each dried sour cherries and dried cranberries 240 gm pitted prunes, coarsely chopped 180 gm fresh dates, seed removed, coarsely chopped 120 gm glacé orange or clementine, finely chopped 1 orange, juice and thinly peeled rind only 400 ml Irish whiskey 400 gm plain flour 2 tsp each ground ginger and ground cinnamon ½ tsp each ground cloves and finely grated nutmeg ¼ tsp bicarbonate of soda 390 gm softened butter 330 gm raw caster sugar 1 vanilla bean, scraped seeds only 5 eggs 1 kg fondant (see note) For icing: red and green food colouring (optional)

Method

  • 01
  • Preheat oven to 150C. Combine dried fruits, glacé orange, juice, rind and 300ml whiskey in a large saucepan and stir occasionally over low heat until alcohol is absorbed (4-5 minutes). Cool to room temperature, then discard orange rind.
  • 02
  • Sieve flour, spices and bicarbonate of soda into a bowl and set aside.
  • 03
  • Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes). Add eggs, one at a time, beating well after each addition. Transfer to a large bowl, stir in dry ingredients alternately with macerated fruit until just combined. Butter six 10cm-square cake tins and line the bases with baking paper. Spoon batter into tins, cover with baking paper and tie securely with kitchen string, then cover with foil and bake until golden and a cake tester withdraws clean (1 hour 15 minutes-1 hour 20 minutes). Drizzle remaining whiskey over hot cakes, cool in tins, then turn out.
  • 04
  • Divide fondant in half, wrap one half in plastic wrap and set aside. Divide remaining fondant in half. Starting with one piece, knead on a work surface dusted with icing sugar until smooth and pliable (1-2 minutes), then add red food colouring gradually, kneading until smooth and evenly coloured to the desired shade. Roll out to 4mm thick, cut out three 10cm squares and set aside. Repeat with reserved quarter of fondant, kneading in green food colouring. Brush tops of cakes with a little water and lightly press a square of coloured fondant onto each cake. Roll out remaining white fondant to 4mm thick and cut out six 7cm-squares with a fluted cutter. Brush lightly with water and place in centre of coloured fondant, water-side down, pressing lightly to adhere. Store cakes in an airtight container until required. Cakes will keep for up to 1 month.

Note Fondant is available in 500gm packets from the baking section of select supermarkets and from specialist cake decorating suppliers.


At A Glance

  • Serves 6 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Dec 2009

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.