Glace Fruit Topping

At Christmas there are so many unusual glace 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), glace pineapples, peaches and I've even seen strawberries. You can, of course, use any combination you like. I personally like dark glossy prunes with the russet tones 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 fruit are approximate, since this will ultimately depend on how artistic you may or may not be and how much you pile on.

The Delia Online Cookery School: Watch how to make Christmas Stollen. Press the recipe image to play.

A picture of Delia's Happy Christmas

This recipe is from Delia's Happy Christmas. For an 18cm Square or a 20cm Round cake

  • method
  • Ingredients


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 the 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.

Country Products for excellent glace fruits:


5 glace cherries (or any other combination of glace fruits)
2 tablespoons brandy

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