Glazed Fruit Cake
|8 inch fruit cake||1 (Brought / Homemade, Rich Cake)|
|Apricot jam||3 1⁄2 Ounce (100 Grams, Smooth Jam)|
|Icing sugar||2 Tablespoon (For Dusting)|
|Almond paste||1 Pound (500 Grams, Yellow / White)|
|Crystallized fruits||8 Ounce (250 Grams, Such As Cherries, Papaya, Mango, Melon, Pineapple)|
|Dates||5 , halved and pitted|
1. Put the cake on a baking sheet. Blend the jam with the brandy and spread a little over the sides of the cake.
2. Measure the circumference of the cake with a piece of string. Dust your work surface with icing sugar and roll out three-quarters of the almond paste to a strip the length of the string and 1 cm (1/2 inch) deeper than the cake. Secure the strip around the cake.
3. Halve the remaining almond paste and roll out each half to a long, thin rope, slightly shorter than the string. Twist the 2 ropes together and arrange the twist around the top edges of the cake. Place the cake under a moderate grill for 2-3 minutes, watching the paste closely until it is evenly toasted. (Rotate the baking sheet slightly to get an even colour.)
4. Transfer the cake to a serving plate. Cut all the fruits into equal pieces. Brush the top of the cake with a little more glaze and scatter over the fruits. Brush the fruits with the remaining glaze and secure the ribbon around the sides.