Weddings and twenty-first birthdays call for a special iced fruit cake. Today's recipe is for a glaze to spread on a traditional rich fruit cake before it is covered with almond and then plain icing layers.
The first list of ingredients comes from a recipe I was given many years ago during a cake decorating class. It is in imperial measurements ("pounds and ounces") and makes a very large quantity of glaze, too much for the "occasional" cake decorator.
The second list of ingredients is metric and the amounts are those I usually use - it's more than enough for a two-tier wedding cake but the glaze keeps well in the fridge so it's worth making a decent amount if you are likely to decorate Christmas cakes later in the year.
Rum Glaze for Iced Fruit Cakes
Original ingredients list (imperial measurements)
1lb 14oz apricot jam (smooth)
3/4lb sugar
4oz brown rum
4oz brandy
1 cup water
Metric list (half the original quantity)
425g apricot jam (smooth)
170g sugar
57ml brown rum
57ml brandy
1/2 cup water
Method:
Boil sugar and water for 10 minutes.
Add jam. Bring back to the boil.
Add rum and brandy.
Cool.
If not smooth, strain.
Keep in a screw top jar in the fridge until needed.
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