Iced polar bear cake
This striking but simple idea will amaze everyone, and there’s a clever trick to create edible ice shards.
Serves 18 • Ready in 5 hrs 15 mins, plus cooling and soaking
850g mixed dried fruit
75g candied peel
100g glacé cherries, washed, dried and chopped
4tbsp brandy or rum, plus extra for soaking
250g unsalted butter
250g soft brown sugar
4 eggs, beaten
250g plain flour
1tsp grated nutmeg
1tsp mixed spice
45g toasted flaked almonds
Zest of 1 lemon
Zest of 1 large orange
2tbsp black treacle
For the royal icing and decoration:
2tbsp apricot jam
500g pack marzipan, rolled out to 5mm thickness
45g egg whites
300g icing sugar, plus extra for dusting
200g pack Fox’s Glacier Mints
Blue food colouring
You will also need:
20cm cake tin, greased and lined with 2 layers of baking parchment
A polar bear toy or decoration (or make one from fondant icing)
1 The day before baking, mix the mixed fruit, candied peel and glacé cherries with the brandy or rum in a bowl, cover and leave overnight to absorb the liquid. If you’re in a rush, you can warm them together in a pan instead.
The following day, heat the oven to 140C/Gas 1. In a large bowl, beat the butter and sugar together until pale in colour. Add the eggs a little at a time and combine. Sift over the flour and spices with a pinch of salt. Fold in the mixed spiced flour. Finally, add the almonds, zests and treacle, plus the soaked fruit. Mix until well
