STAR LIGHT STAR BRIGHT…

CHRISTMAS FRUITCAKE

Preparation time 1 hour 20 mins plus 48 hours soaking, overnight cooling and 1 hour setting

Cooking time 4 hours

Serves 24

1.25kg mixed dried fruit (we used 250g raisins, 250g sultanas, 200g currants, 150g dried prunes, 150g dried figs, 100g mixed peel, 100g dried apricots and 50g glacé ginger)
¾ cup Cointreau, plus extra ¼ cup
Zest and juice of 1 orange
250g unsalted butter, softened, plus extra, melted, for greasing
2 tsp vanilla extract
1 cup Lakanto Monkfruit Sweetener Baking Blend or caster sugar
4 free-range eggs
¼ cup orange marmalade
2 cups plain flour
⅓ cup self-raising flour
2 tsp mixed spice
2 tsp ground cinnamon
1 tsp ground ginger
100g dark chocolate, finely chopped

TO DECORATE

150g ready-to-roll white fondant
Cornflour, for dusting
2 sheets 4 x 9.3cm edible gold leaf (from online baking suppliers)
1⅓ cups Lakanto Icing Powder or pure icing sugar, plus extra, for dusting
2-3 Tbsp milk or 1 free-range egg white
Green gel food colouring
Silver cachous, to sprinkle (optional)

STEP 1 Cut large fruit into same-sized pieces. Put in a bowl or plastic airtight container, then add Cointreau, juice and zest. Stir to coat. Cover with plastic wrap or lid and store in a cool, dark place for 24–48 hours. Stir occasionally.

STEP 2 Preheat oven to 140°C fanforced (160°C conventional). Grease base and side of an 8cm deep 20cm round cake tin with melted butter. Line with a double layer of baking paper, extending it