This is a very simple and basic Royal Icing recipe - all you need to overlay the Marzipan that tops your favorite dark fruitcake!
Royal Icing:
3 egg whites
Icing sugar (powdered or confectioner’s sugar), as needed
1 tsp. white vanilla extract
Using electric mixer, beat whites to form stiff peaks, gradually adding icing sugar until mixture is stiff and glossy (I never count, but am guessing I use 6-to-8 c. icing sugar). Working quickly, spread a thin layer of icing over Marzipan, leaving sides of cake un-iced. Icing will harden within minutes. As long as you don’t use too much and overdo it, the sweet Almond Paste and Royal Icing provide a pleasing contrast to the rich, dense fruitcake.
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| Beating egg whites continuously, slowly add powdered sugar |
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| Mixture will stiffen, standing in peaks |
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| Cover marzipan but do not ice sides of cake |
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Despite its dense, heavy texture, this well-aged,
rum-soaked cake is deliciously moist and flavorful |
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