Take your marzipan to the next level with these incredible creations.


  • Fruit Base:

  • 1 cup 160 g chopped pitted dates

  • 1 cup 150 g raisins

  • 1 cup 160 g chopped pitted prunes

  • 1 cup 170 g dried cherries

  • 1 cup 150 g  chopped dried apricots

  • 1 cup 160 g  whole unblanched almonds

  • ¾ cup175 mL brandy*

  • 1 tsp 5 mL ground ginger

  • 1 tsp 5 mL ground cardamom

  • ½ tsp 2 mL ground black pepper

  • Cake & assembly:

  • 1 recipe (425 g) marzipan paste, divided (homemade recipe follows)

  • 1 Navel orange

  • 3 Tbsp 45 mL brandy, plus extra for brushing

  • ½ cup 100 g packed dark brown sugar

  • 3 large eggs

  • 1 ½ cups 225 g all-purpose flour (plain flour)

  • 1 tsp 5 mL baking powder

  • ½ tsp 2 mL salt

  • Marzipan Paste

  • 1 ¾ cups 200 g ground almonds (almond meal)

  • 1 cup 200 g granulated sugar (caster sugar)

  • ¼ cup 60 mL honey

  • 2 Tbsp 30 mL water

  • 1 tsp 5 mL pure almond extract


  • 1.

    For the fruit base, combine all of the dried fruits, almonds, brandy, ginger, cardamom and pepper in a large mixing bowl or other container, cover and let sit at room temperature overnight or up to 24 hours, stirring once or twice.

  • 2.

    Preheat the oven to 325 ?F (160 ?C).  Grease 2 muffin tins.

  • 3.

    Cut 200 g of the marzipan into pieces and place in a food processor.  Cut the navel orange into quarters (do not peel), remove any seeds and add this to the food processor.  Pulse to blend.  Add the brandy, brown sugar and eggs and pulse until evenly blended.

  • 4.

    Sift the flour, baking powder and salt into a large bowl.  Add the marzipan mixture to the flour and stir until blended.  Add the soaked fruit and almonds (and any excess liquid that might remain) and stir in. Divide this between the 2 muffin tins (an ice cream scoop works best) and spread the batter if needed, to level the cakes.  Bake for 30 minutes, until a tester inserted into the centre of one of the cakes comes out clean.  Cool the fruitcakes in their tin for 20 minutes, then tip out and place onto a cooling rack to cool completely.

  • 5.

    To decorate the fruitcakes, roll out the remaining 225 g of marzipan on a work surface lightly dusted with icing sugar, to a thickness of about 1/8-inch (3 mm). Use a cookie cutter that is the same diameter as the top of each fruitcake to cut out 24 discs – you can use a smaller cutter or piping tip to cut out a bit from the centre if you wish for added flair.  Brush each marzipan piece with a little brandy and press it gently onto the top of each fruitcake to secure it.

  • 6.

    The fruitcakes will keep for a week in an airtight container, can be refrigerated for up to a month, or frozen up to 3 months.

  • Marzipan:

  • 1.

    Place the ground almonds into a food processor. Stir the sugar, honey and water in a small saucepot over high heat until it reaches a full boil and the sugar has completely dissolved.  Pour this into the food processor while it’s running.  Add the almond extract and blend until the marzipan comes together.  While it’s still warm, shape this into a log and wrap in plastic wrap well.  Leave at room temperature to cool and store well-wrapped until you are ready to use it.

  • 2.

    Marzipan will keep, well-wrapped, for up to a month, or can be frozen up to 3 months.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 396kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 69g
  • Sugar 56g
  • Sodium 128mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* For a family-friendly version, replace the brandy with apple cider or apple juice

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