Santa Claus fruit cake

Name: Santa Claus fruit cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Honey; 100 g Butter; 100 g dried figs; 100 g dried apricots; 50 g dried papaya; 2 Eggs (size M); 125 g Sugar; 375 g Flour; 1/2 package Baking Powder; 1 TABLESPOON Gingerbread spice; 1 Protein (Size M); 250 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp colourful sugar pearls; 7-10 Tbsp Sugar writing to decorate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Honey
100 g Butter
100 g dried figs
100 g dried apricots
50 g dried papaya
2 Eggs (size M)
125 g Sugar
375 g Flour
1/2 package Baking Powder
1 TABLESPOON Gingerbread spice
1 Protein (Size M)
250 g Icing sugar
7-10 Tbsp red and yellow food colouring
1-2 TABLESPOONS Lemon juice
7-10 Tbsp colourful sugar pearls
7-10 Tbsp Sugar writing to decorate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Heat honey and butter, stir and let it cool down for about 15 minutes. In the meantime, finely dice dried fruit. Beat eggs and sugar until frothy. Stir in honey mixture. Mix flour, baking powder and gingerbread spice, stir in. Stir in the fruit mixture as well.
2
Fill the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove from the tin and let cool for at least 1 hour. Cut the cake into 12 cake pieces. Beat the egg whites for decoration, add icing sugar. Continue beating until the icing sugar has dissolved. Colour 2/3 with food colouring until tender orange. Pour into a freezer bag. Cut off a small corner and squirt a dip cap every second piece. Mix the remaining orange icing with lemon juice. Decorate the rest of the cake pieces completely with it. Sprinkle with colourful sugar pearls.
3
Pour into a freezer bag. Cut off a small corner and squirt a dip cap every second piece. Mix the remaining orange icing with lemon juice. Decorate the rest of the cake pieces completely with it. Sprinkle with colourful sugar pearls. Pour the white icing into a freezer bag, cut off the corner, and spray beards, faces and the rest of the pointed caps. Decorate mouth and eyes with sugar writing. Leave to dry for 1 hour