Is it a gingerbread house? Or a Christmas cake? Well, this is what happens when a mommy fruit cake and a daddy gingerbread house love each other VERY much. It’s such a fun way to decorate a fruit cake and even better, there is not a single piece of that horrid white fondant or persipan icing to be seen!
This breathtaking, never-fail 5-Ingredient Christmas Cake with Gingerbread Houses was designed by the fantastic Katelyn from The Kate Tin
Never-Fail 5 Ingredient Fruit Cake
(Katelyn’s Great Aunt May’s recipe)
What we love most about it, is that it only has 5 ingredients, but let’s be honest, we had you at ‘never fail’ right?! Because it only has 5 ingredients, they have to be seriously good ingredients.
Makes 1 x 24cm cake
3 cups (500g) mixed dried fruit
1 cup (175g) Muscovado Sugar
2 cups self-raising flour
Grease and double-line a 24cm-cake tin. Preheat the oven to 180 degrees Celcius. Placed dried fruit, sugar and 1 ½ cups water in a saucepan with the butter and allow to simmer for 25 minutes. Allow to cool. Stir in the flour and egg and mix well.
Pour into a double-lined greased 24cm cake tin and bake for 1 ½ – 2 hours on the lowest oven shelf until a skewer inserted comes out clean. Allow to cool completely.
VARIATIONS This is the fun part where you can tailor the recipe to suit whatever you fancy!
Spices and Flavourings: Mixed spice, vanilla, cinnamon, nutmeg, clove – add as much as you like (about 3 tsp in total should do it)
Nuts: Subsitute some of the dried fruit for hazelnuts, pistachios, almonds, pecans or walnuts
Fruit: Orange or lemon zest, chopped candied fruit or cherries – just make sure to remove a portion of the mixed dried fruit and replace it with the same amount.
Spiced Ginger Biscuit Houses
100g cake flour
1 tsp cinnamon
½ tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp baking powder
a pinch of salt
50g Muscovado Sugar
1 tbsp whole milk
2 tbsp candied peel, finely chopped or Christmas fruit mince
Preheat the oven to 180C. Line a baking tray with greaseproof paper. Mix together the dry ingredients then add the wet ingredients and combine to form a dough (you can do this in a stand mixer using the dough or paddle attachment). Turn the dough onto a lightly floured surface and roll out to 1/2 cm thick.
Cut out house shapes using a sharp knife then place on a baking tray. Bake for 15-20 minutes or until golden brown. Allow to cool completely before icing.
1 egg white, beaten
2 cups Icing Sugar, sifted
a squeeze of lemon juice
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.
Pipe the frosting onto the biscuits in patterns (you can make more colourful houses by using sweets and sprinkles) and allow to dry thoroughly. Then use spread the remaining royal icing around the outside of the cake and stick the houses in place. Dust with extra icing sugar to serve.