Golden peach Christmas cakes
Make golden peach Christmas cakes with this recipe, a festive dessert featuring juicy peaches, warm spices, and a rich, tender cake texture.
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Cooking tools:
- Candy thermometer
- Cookie cutter
- Rolling pin
- Stand mixer
- Cake pan
- Fine-mesh sieve
- Skewer
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Parchment paper
- Aluminum foil
- Butcher's twine
- Airtight container
Ingredients
- 520 gm dried fruit, such as peaches, apricots, pears or figs, finely chopped
- 400 gm glacé peaches, finely chopped
- 300 gm sultanas
- 160 gm dates, seeded, coarsely chopped
- 100 gm candied orange rind, finely chopped
- 2 peaches, stones removed, finely chopped
- 1 lemon, juice and thinly peeled rind only
- 300 ml brandy
- 80 ml Grand Marnier and peach liqueur
- 335 gm (2¼ cups) plain flour
- ¼ tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp each ground cinnamon and cloves
- 325 gm butter, softened
- 280 gm raw caster sugar
- 1 vanilla bean, scraped seeds only
- 4 eggs
- 500 gm fondant (see note)
- For dusting: pure icing sugar
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