CakeChristmas
CakeChristmas
The fruit-rich cake is cooked in a low rectangle and then comes in three long separate boxes. Medallions of marzipan in star, round and crescent give three distinct scenes on the same board.
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Christmas Fruitcake Board

A recipe by CakeChristmas / Updated on 30 October 2026.

The fruit-rich cake is cooked in a low rectangle and then comes in three long separate boxes. Medallions of marzipan in star, round and crescent give three distinct scenes on the same board.

Waterproof mold 24 x 18 x 5 cm; three strips of 24 x 6 cm, 12 parts / Butter paste garnished with macerated fruits then slow cooking

12Indicative portions
45 minPreparation
1 h 20Baking
13 hRest & Cooling
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The fruit-rich cake is cooked in a low rectangle and then comes in three long separate boxes. Medallions of marzipan in star, round and crescent give three distinct scenes on the same board. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Macerate candied raisins and fruits in orange juice for 2 hours. Line a waterproof rectangular mold of 24 x 18 x 5 cm. Heat to 150 °C.
  2. Cream butter and brown sugar. Stir the eggs one by one and then flour, almond, baking powder, cinnamon and zest.
  3. Add the fruit with the remaining juice, pour into the pan and smooth. Cook about 65 to 80 minutes at 150 °C; a skewer in the center should come out without raw dough. Cover with baking paper if the top is colored before the center is cooked.
  4. Cool completely in the mold, unmould and pack. Wait one night and then cut the rectangle into three strips of 24 x 6 cm. Place the strips side by side with 1 cm apart, all flat.
  5. Lightly brush with gently warmed jam. Spread the marzipan over 3 mm and cut three large medallions of 4 to 5 cm: a wide star, a round and a crescent with rounded ends. Place a medallion in the center of each band. Melt the chocolate and draw only two small strokes around each medallion; serve the extra almond next to it.

Preserve and Serve

5 days in refrigerator, well packed; serve at room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

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