Glazed Fruit Cake Toppings

8 chill in refrigerator.

Glazed fruit cake toppings.

The fruit topping is good for about a week so it can be prepared ahead of time. For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla. This glaze can be used for any dessert topped with fruit including tarts cakes and pies. If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft.

The glaze also gives your cake an eye catching sheen. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. Reduce amount of sugar accordingly because the juice is already sweet. This is suitable for all cakes and is good for people who don t like the extra sweetness of icing.

Remove from the oven and cool. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. The glaze keeps the fruit fresh so be sure that the top is completely covered. Cut the dried apricots and peaches in half and place in a bowl with cherries almonds and brazil nuts.

7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled. Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors. The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor. For a harder clear glaze like candy apple glaze use a hard candy topping.

This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue. Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries. Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue.

For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. You always can use the juice of the fruit that you use for the cake eg sour cherries from the jar always have some liquid. Brush the beautifully arranged nuts and lots more glaze then store the cake in a tin or polythene box until it s needed. You can use any type of jam or fruit preserves you like.

Glazed fruit and nut topping place brazil nuts and almonds on a baking tray and place in a preheated 200 c oven for approximately 5 minutes until the nuts are golden. You can also replace the water in the recipe with a clear or light colored fruit juice. Keep refrigerated and serve chilled. A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes.

For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel. For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Reduce the vanilla to 1 teaspoon. Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze.

Scoop the jam or preserves into a small saucepan.