Fruit Cake Slice With Lemon Icing

The scent of mixed spice always transports me back to my grandmother’s kitchen during the holidays. She had a knack for transforming humble ingredients into the most comforting treats. I remember, one year, she produced the most incredible fruitcake slices, glistening with a tangy lemon icing. They were dense, fruity, and utterly irresistible. I’ve tried to recreate that magic ever since, and this recipe comes pretty close to capturing her secret. It’s the perfect way to use up leftover fruitcake, turning it into a delightful treat any time of the year.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12
• Yield: 1 slice
• Dietary Type: Not specified

Ingredients

• 125g unsalted butter, at room temperature
• 1/4 cup brown sugar, firmly packed
• 2 eggs
• 1/4 cup apricot jam
• 3 cups crumbled fruitcake
• 3/4 cup self-raising flour
• 1/4 cup desiccated coconut
• 2 teaspoons mixed spice
• 1/2 cup milk
• Extra mixed spice, to decorate

Lemon Icing Ingredients

• 100g unsalted butter, at room temperature
• 2 teaspoons finely grated lemon rind
• 1 1/4 cups powdered sugar icing

Equipment Needed

• 19cm x 30cm lamington pan
• Baking paper
• Electric mixer
• Small bowl
• Large bowl
• Wire rack

Instructions

1. Preheat your oven to 180°C (350°F). Grease a 19cm x 30cm lamington pan thoroughly. Line the base of the pan with baking paper, ensuring it extends slightly over the sides for easy removal later.
2. In a small bowl, beat the butter and brown sugar with an electric mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures even mixing.
3. Beat in the eggs, one at a time, until fully combined. Make sure each egg is fully incorporated before adding the next.
4. Beat in the apricot jam until it is evenly distributed throughout the mixture. The jam adds a subtle sweetness and helps bind the slice together.
5. Transfer the mixture to a large bowl. This provides ample space for incorporating the remaining ingredients.
6. Stir the crumbled fruitcake into the egg mixture until well combined. Ensure the fruitcake is evenly distributed.
7. Stir in the self-raising flour, desiccated coconut, mixed spice, and milk, in two batches. Gradually adding the dry ingredients prevents lumps from forming. Gently fold until just combined; avoid overmixing to keep the slice tender.
8. Spread the mixture into the prepared pan, ensuring it is evenly distributed to create a uniform slice.
9. Cook in the preheated oven (180°C/350°F) for about 30 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the pan with foil during the last 10-15 minutes of baking.
10. Stand for 5 minutes before turning the slice out onto a wire rack to cool completely. This prevents the slice from breaking apart while still warm.
11. Prepare the Lemon Icing: In a clean bowl, beat the butter and lemon rind with an electric mixer until pale in color. This aerates the butter and infuses it with the citrusy aroma.
12. Gradually beat in the powdered sugar icing, a little at a time, until smooth and creamy. Adjust the consistency by adding a tiny bit of milk or lemon juice if needed.
13. Spread the lemon icing evenly over the cold slice. The slice must be completely cooled before icing to prevent the icing from melting.
14. Sprinkle with extra mixed spice for added flavor and visual appeal.
15. Cut into squares using a sharp knife. For neat slices, dip the knife in hot water and wipe clean between cuts.

Expert Tips & Tricks

• For an even more intense flavor, soak the crumbled fruitcake in a little rum or brandy for a few hours before adding it to the batter.
• If you don’t have self-raising flour, you can use plain flour and add 1 1/2 teaspoons of baking powder.
• The apricot jam can be substituted with other fruit preserves like marmalade or orange jam.
• To prevent the fruitcake from sticking to the pan, grease the pan well and dust it with flour before lining it with baking paper.
• If the lemon icing is too thick, add a teaspoon of lemon juice or milk at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar.
• For a richer flavor, brown the butter for the icing. Cook the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using it.

Serving & Storage Suggestions

Serve the fruitcake slice at room temperature. It pairs perfectly with a cup of tea or coffee.

Storage: The fruitcake slice can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the slice for up to 2 months. Thaw it at room temperature before serving. Individual slices can be wrapped separately and frozen for easy portioning.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	221.7 kcal	N/A
Calories from Fat	152 g	69%
Total Fat	17 g	26%
Saturated Fat	10.6 g	52%
Cholesterol	77 mg	25%
Sodium	126.3 mg	5%
Total Carbohydrate	15.9 g	5%
Dietary Fiber	0.3 g	1%
Sugars	7.6 g	30%
Protein	2.4 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Substitute the self-raising flour with a gluten-free self-raising flour blend.
• Nut-Free: Ensure the fruitcake used is nut-free.
• Spiced Orange Icing: Replace the lemon rind with orange rind for a different citrusy flavor.
• Chocolate Drizzle: Drizzle melted dark chocolate over the lemon icing for a decadent touch.
• Dried Cranberries & Pistachios: Add 1/2 cup of dried cranberries and chopped pistachios to the batter for a festive twist.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought fruitcake for this recipe?
A: Absolutely! This recipe is a fantastic way to use up any leftover or store-bought fruitcake. Just make sure to crumble it well before adding it to the batter.

Q: Can I make the lemon icing ahead of time?
A: Yes, you can make the lemon icing a day ahead of time. Store it in an airtight container in the refrigerator and bring it to room temperature before using. You may need to re-beat it to restore its smooth consistency.

Q: How do I prevent the fruitcake slice from being dry?
A: Avoid overbaking the slice. Check for doneness by inserting a skewer into the center; it should come out clean. Also, ensure you don’t overmix the batter, as this can develop the gluten and result in a tougher texture.

Q: Can I freeze the fruitcake slice with the lemon icing on it?
A: Yes, you can freeze the entire slice with the lemon icing. However, the icing may become slightly sticky upon thawing. To minimize this, freeze the slice uncovered until the icing is firm, then wrap it tightly in plastic wrap and foil.

Q: What can I use if I don’t have apricot jam?
A: You can substitute the apricot jam with other fruit preserves like marmalade, orange jam, or even a similar amount of mashed ripe fruit like peaches or plums. The jam adds moisture and a subtle sweetness to the slice.

Final Thoughts

I hope this recipe inspires you to transform those leftover pieces of fruitcake into something truly special. Whether you bake it for a holiday gathering or simply as a comforting treat, this fruitcake slice with lemon icing is sure to impress. Don’t be afraid to experiment with different variations and flavors to make it your own. And most importantly, enjoy the process of baking and sharing this delightful creation with your loved ones!