This rich fruitcake recipe, just like the name suggests, yields a rich fruitcake filled generously with fruits and ground almonds. The cake tastes best and cuts well when left to rest for 1 week after baking.
Just like the light fruit cake, you can actually adjust the fruits content to suit your liking. Increase the fruits content if you want a richer fruit cake, and reduce it of you want a lighter version. Please only adjust the fruits and not the ground almonds.I normally bake this cake for wedding door gifts - cut into pieces, wrapped in cling wrap and packed in cute, fancy boxes.
There is no alcohol mentioned in the recipe below. I do however, on certain occasions or upon request, sprinkle some on the cake after baking.
Traditionally, when decorating a fruit cake, it is often covered with a layer of marzipan, followed by royal icing. Royal icing is not commonly used for covering cakes nowadays and there is always the option of using fondant, which works equally fine. I personally find fondant easier to work with when covering cakes, so it is definitely my choice when in comes to choosing between royal icing or fondant for this rich fruit cake.
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