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Rooibos Infused Christmas Fruit Cake

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Christmas Fruit Cake
I am reposting this delicious Rooibos Infused Christmas Fruit Cake as per the request of Jannat.  Please note: you can use any flavor tea of your own preference.
Rooibos is a broom-like member of the Fabaceae family of plants growing in South Africa’s fynbos.


Ingredients

  1. 3 Rooibos tea bags
  2. 375 ml boiling water**** see below
  3. 375g (3cups) fruit cake mix
  4. 100gr glace cherries
  5. 125g butter
  6. 225gr sugar (1 1/4cups)
  7. 1 tsp bicarbonate of soda
  8. 250gr (2 cups) self-raising flour
  9. 2 eggs slightly beaten
  10. 100gr chopped walnuts or pecan nuts

Method

  • Put the tea bags in a pot and pour the boiling water over them.
  • Leave for a good 10 mins to infuse.
  • Squeeze them out and throw them away, then mix the fruit into the tea.
  • Boil together with the butter and sugar for approx 15 mins.
  • Once boiled stir in the bicarbonate of soda and set aside to allow to cool.
  • Set the oven to 170°C grease and line your square or round 22 cm cake tin with brown paper then grease again
  • Once the mixture has cooled add the flour, beaten eggs and nuts and mix well.
  • Spoon the mixture into tin and level the top.
  • Bake for 1 hour, or until risen and firm to the touch.
  • Cool in the tin for 10 mins, then turn out to cool on a wire rack.
  • Once cooled wrap in tin foil and then in cling wrap. Store in an airtight container.

 

  • Tip: Cover the cake with tin foil if necessary towards the end of the baking time if you feel it’s getting too brown.
  • Note**** I used 100 ml brandy and 275 ml boiling water.

 

  • Alternatively, you can add some orange juice instead of the brandy.
    Note**** I feed the cake every week for 3 weeks leading up to Christmas with 2 tbsp brandy. Pour over the cake then re-wrap before finally icing the cake.

 

Fondant Icing and decorating

  • Ice the cake with a thin layer of Marzipan and a layer of White Fondant icing.
  • Store bought (Trumps).
  • Over the cold cake apply some heated apricot jam with a brush then roll your marzipan thinly. Drape over the cake.
  • Cut and trim your edges. Roll white fondant icing out and drape over the marzipan.
  • Decorate with Christmas fondant cutouts and wrap a ribbon around the cake and you have one festive fruitcake.

 

Original Source: Gail Haselsteiner
Prepared, tried and tested by  Corlea Smit

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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