Glazed Fruit Cake Toppings

Keep refrigerated and serve chilled.

Glazed fruit cake toppings. The glaze also gives your cake an eye catching sheen. You can use any type of jam or fruit preserves you like. For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes.

For a harder clear glaze like candy apple glaze use a hard candy topping. Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries. Reduce amount of sugar accordingly because the juice is already sweet. Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue.

The fruit topping is good for about a week so it can be prepared ahead of time. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. 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. Remove from the oven and cool.

For a softer thin glaze to finish fruit topped cakes use simple syrup. Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. 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.

Don t worry about the keeping quality of this glaze we have stored glazed cakes for three months. Brush the beautifully arranged nuts and lots more glaze then store the cake in a tin or polythene box until it s needed. This is suitable for all cakes and is good for people who don t like the extra sweetness of icing. If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft.

This glaze can be used for any dessert topped with fruit including tarts cakes and pies. Scoop the jam or preserves into a small saucepan. Use any type of fruit preserve or jam you like. The glaze keeps the fruit fresh so be sure that the top is completely covered.

This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor. Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue. 8 chill in refrigerator.

Reduce the vanilla to 1 teaspoon. For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel. For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla. You can also replace the water in the recipe with a clear or light colored fruit juice.

If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit.