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Recipes

Wedding Fruitcake Petits Fours

By Bon Appétit Test Kitchen

chocolate recipes, english desserts, british desserts, desserts, cake recipes, petits fours recipes, fruit recipes, dried fruit recipes, currant recipes, lemon recipes, brandy recipes, orange recipes, citrus recipes, cardamom recipes, spice recipes, nutmeg recipes, brown sugar recipes, almond paste

Recipe information

  • Yield

    Makes 70 Servings

Ingredients

cake

2

cups assorted minced dried fruits (such as pears, apricots, and cherries; about 12 oz. total)

3

/4 cup dried currants

3

/4 cup brandy

1

/4 cup minced whole lemon (seeds discarded, peel and pith included)

1

/4 cup minced whole orange (seeds discarded, peel and pith included)

2

1/4 cups all-purpose flour

3

/4 tsp. salt

1

/2 tsp. ground cardamom

1

/2 tsp. freshly ground nutmeg

1

cup plus 2 Tbsp. sugar

3

/4 cup (packed) light brown sugar

4

oz. almond paste

1

cup plus 2 Tbsp. (2 1/4 sticks) unsalted butter, room temperature

6

large eggs

2

1/2 Tbsp. vanilla extract

3

/4 cup finely chopped lightly toasted walnuts

white chocolate ganache glaze

1

1/2 lb. white chocolate, coarsely chopped

1

1/4 cups heavy whipping cream

1

Tbsp. light corn syrup

Assorted decorations *

Need to make a substitution?

Preparation

  1. cake

    Step 1

    Combine first 5 ingredients in a large bowl. Cover and let macerate overnight at room temperature, stirring occasionally.

    Step 2

    Preheat oven to 325°. Butter a large rimmed baking sheet (about 18x13x1"); line with parchment paper. Whisk flour, salt, cardamom, and nutmeg in a large bowl. Beat both sugars and almond paste on low speed in a large bowl until mixture resembles a coarse meal. Add butter; beat on medium speed until light and fluffy, about 7 minutes. Add eggs and vanilla; beat to blend. Add flour mixture in 3 batches, beating just to blend each batch. Add walnuts and dried fruit mixture with soaking liquid; stir batter just to blend.

    Step 3

    Spread batter evenly in prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 45 minutes. Transfer to a wire rack and let cool completely.

    Step 4

    Set a wire rack in a large rimmed baking sheet lined with parchment paper. Invert cake onto a work surface; peel off parchment paper. Trim 1/2" from all 4 sides. Cut cake into 1 1/2" squares. Place squares on wire rack.

  2. white chocolate ganache glaze

    Step 5

    Place chopped white chocolate in a medium heatproof bowl. Stir cream and corn syrup in a medium saucepan over low heat until mixture begins to simmer. Pour over white chocolate and let sit for 3 minutes, then stir until melted and smooth. Let cool slightly, stirring occasionally, until glaze is slightly thickened but still pourable.

    Step 6

    Spoon glaze evenly over cakes to coat tops and sides. Refrigerate cakes on rack until glaze is set, about 30 minutes. Spoon a second layer of glaze over cakes. Refrigerate for another for 30 minutes.

    Step 7

    Decorate petits fours. Transfer to platter

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