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Layered Fruitcake with Creme Fraiche Frosting

See full recipe on: Martha Stewart



Ingredients

Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar
Sugared lemon zest sugared lemon zest, optional

Nutrition 10 servings

Per Serving % Daily Value
Calories 1,252
Fat 84g 130%
Carbs 110g 36%
Protein 18g 37%
Fiber 3g 13%
Cholesterol 237mg 79%
Sodium 466mg 19%
     
Fat
Carbs
Protein

Preparation






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