Fruit cake with piped icing recipe

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  • 4 starsRating: 4 stars (6 ratings)

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Fruit cake with piped icing day 11  HERO a65ab604 c829 45b8 a43e a1a135a720fb 0 472x310
  • Rating: 4 stars
  • Cost per serving: £1.19
  • 1hr + overnight setting time Takes: 1hr + overnight setting time
  • 12 Serves: 12
  • Freezable

Warm jam (add a teaspoon of water if required) and brush over sides and top of cake. Unroll marzipan and lay it over cake. Smooth marzipan over and down the sides with your hands, working from top centre. Trim off excess from bottom and fill any gaps. Let it set overnight.

Unroll the icing and again lay it over the cake like a blanket and smooth with your hands from top centre. Pipe a pattern on top with coloured or white icing. Brush with a little silver food colouring to lift the pattern, tie with a ribbon and store in an airtight container.

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  • 2tbsp apricot jam
  • 1 packet ready-rolled marzipan
  • 450g (14oz) packet ready-rolled icing
  • 1 ready-made white icing tube
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Each serving contains
  • Calories 400 20%
  • Sugar 66g 74%
  • Fat 12g 18%
  • Saturates 6g 30%
  • Salt 0.2g 4%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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