Glace Fruit Topping. Unlive by Lindsey

At Christmas there are so many unusual glacé fruits available in the shops that seem to disappear at other times of the year. These can make very attractive alternative toppings for Christmas cakes. There are cherries (in all colours), glacé pineapples, peaches and I've even seen strawberries. You can, of course, use any combination you like. Dark glossy prunes go well with the russet colours of figs and apricots – there really couldn't be an easier or quicker way to top a cake. Just finish it off by tying it with a pretty Christmas ribbon. One point to note: the amounts of the fruits are approximate, since this will ultimately depend on how artistic you may or may not be.

For an 8 inch (20 cm) round or a 7 inch (18 cm) square cake

This recipe is taken from Delia Smith's Christmas

Glace Fruit Topping.   Unlive by Lindsey
 8 ready-to-eat dried prunes
 6 ready-to-eat dried apricot halves
 5 glacé cherries (or any other combination of glacé fruits)
 2 ready-to-eat dried figs, halved
 1 heaped tablespoon apricot jam
 2 tablespoons brandy


First of all, heat the jam and the brandy together in a pan, whisking well until they are thoroughly blended. Then, using a brush, coat the surface of the cake quite generously with some of this mixture. Next, arrange the fruits in rows or circles on top of the cake, making as pretty a pattern as you can. Brush the fruits, again quite generously, with a coating of the glaze.

Then cool the cake and store in a sealed container till needed. The brandy acts as a preservative and the topping will keep well (stored in a cool place) for several weeks. Don't worry about the keeping quality of this glaze – we have stored glazed cakes for three months and they were still in beautiful condition.

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