Glazed Fruit Cake Toppings

Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries.

Glazed fruit cake toppings.

For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla. Keep refrigerated and serve chilled. A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes. For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate.

7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled. Remove from the oven and cool. Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue. Don t worry about the keeping quality of this glaze we have stored glazed cakes for three months.

You can use any type of jam or fruit preserves you like. This glaze can be used for any dessert topped with fruit including tarts cakes and pies. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. This is suitable for all cakes and is good for people who don t like the extra sweetness of icing.

For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue. Brush the beautifully arranged nuts and lots more glaze then store the cake in a tin or polythene box until it s needed. The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor.

The fruit topping is good for about a week so it can be prepared ahead of time. This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. Reduce the vanilla to 1 teaspoon.

The glaze keeps the fruit fresh so be sure that the top is completely covered. Use any type of fruit preserve or jam you like. Cut the dried apricots and peaches in half and place in a bowl with cherries almonds and brazil nuts. For a harder clear glaze like candy apple glaze use a hard candy topping.

If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft. For a softer thin glaze to finish fruit topped cakes use simple syrup. Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors. 8 chill in refrigerator.

You can also replace the water in the recipe with a clear or light colored fruit juice. Scoop the jam or preserves into a small saucepan. Reduce amount of sugar accordingly because the juice is already sweet. 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.

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.