Full question
My family isn't keen on dark heavy fruit cakes, but the lighter version of the Marzipan Fruit Cake seems perfect! I'm going to make it at Christmas as an alternative to the usual Christmas cake. My dilemma is that my husband loves icing - do you know if it's possible to cover this cake in royal icing? And like Nigella, we all love marzipan, so additional marzipan under the icing would also go down well!! Many thanks!
Our answer
Nigella's Marzipan Fruit Cake (from HOW TO BE A DOMESTIC GODDESS) is slightly lighter than a standard rich fruit cake and the inclusion of marzipan in the cake batter gives the cake a fudgy, moist texture.
There is no reason why you can't ice this cake in the same way as a regular rich fruit cake. Once the cake is completely cold, and maybe has been stored for a few days, you can cover it in a thin layer of marzipan and a layer of icing. We suggest turning the cake over, so that the base becomes the top and gives you a nice, smooth surface. Roll out the marzipan (you will probably need at least 500g/1lb 2oz marzipan for this size of cake) on a surface covered with icing (confectioners') sugar to 2.5mm (about 1/8 inch) thick. Brush the cake with some warmed and strained apricot jam and cover with the marzipan. Leave the marzipan-coated cake for at least 24 hours, and perferably 2-3 days, to let the marzipan dry out and prevent any oils from staining the icing. You can then coat the cake with royal icing. If you are using ready to roll fondant icing (rolled fondant) then follow Nigella's instructions for Smooth hatbox Icing.
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