Introduction

The Classic Iced Holly Cake is a festive treat that combines a rich Christmas cake with smooth marzipan and crisp fondant icing. Decorated with vibrant holly leaves and shimmering red berries, it’s perfect for holiday celebrations and special occasions.

A round Christmas fruitcake with one slice cut out, showing three layers inside: a thick dense dark fruit and nut layer at the bottom with a mix of black, brown, and orange bits, a thin white icing layer in the middle, and a smooth white fondant icing layer on top. The cake is covered with white fondant decorated with scattered mint green holly leaves and small red shiny berries on top. The cake is placed on a white plate, which sits on two larger red round trays, all on a white marbled surface. A woman's hand is holding a cake knife cutting a slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 x 20cm round or square Suits-all Christmas cake
5 tbsp apricot jam, warmed and sieved
500g pack marzipan
A little icing sugar, for dusting
1¼kg ready-to-roll white fondant icing
Green food colouring
Red food colouring
Edible red glitter
Small holly-shaped cutter

Instructions

Step 1: Place the cake on a cake board or serving plate. Brush the top and sides evenly with some of the warmed apricot jam.
Step 2: Dust a clean surface with icing sugar and roll out the marzipan until it’s large enough to cover the cake. Use a piece of string to measure if needed.
Step 3: Carefully lift the marzipan over the cake, smoothing it down the sides to stick. Trim the excess around the base, then brush the marzipan with more apricot jam.
Step 4: Dust a clean surface with icing sugar again. Knead 850g of the fondant icing until smooth and pliable, then roll it out to cover the cake, trimming any excess at the bottom.
Step 5: Smooth out any bumps or marks with the flats of your hands, rubbing the icing gently to create a polished shine.
Step 6: Pull off about one-fifth of the remaining icing and knead in red food colouring until bright. Roll small amounts into berries and coat them in edible red glitter using a saucer. Set aside to firm up.
Step 7: Colour the remaining icing green and roll it out thinly on an icing-sugar-dusted surface. Use the holly-shaped cutter to stamp out many leaves.
Step 8: Attach the holly leaves to the iced cake by moistening their undersides lightly with water using a paintbrush, taking care not to use too much.
Step 9: Mix icing sugar with a splash of water to make a stiff but runny icing and use this to stick the glittered berries onto the cake.
Step 10: Allow the cake to dry for a couple of hours before cutting. This helps the decorations set firm.

Tips & Variations

Use an icing smoother or gently rub with the side of a smooth mug to achieve a professional, polished finish on your fondant.
If you don’t have a holly cutter, try shaping the leaves by hand or using other festive cookie cutters for a different look.

Storage

Uncut, this iced cake will keep well for up to 2 weeks at room temperature. Once sliced, store in an airtight tin and keep for up to one month to maintain freshness. Allow sliced portions to come to room temperature before serving for best flavor and texture.

How to Serve

A round cake with a smooth white icing top decorated with flat green holly leaves evenly spread around the surface and small shiny red balls placed between the leaves. One slice has been cut and slightly pulled out, showing multiple layers inside: a golden-brown fruit cake layer filled with dark pieces of dried fruit and nuts, topped by a white icing layer similar to the outside. The cake sits on a white plate placed on a red charger, and the background is a white marbled texture. A woman's hand holds a knife cutting the cake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake for this recipe?

Yes, while a traditional Christmas cake works best because of its dense texture and rich flavors, you can experiment with other sturdy cakes. Just ensure it’s fully cooled and properly crumb-coated before icing.

How do I prevent the colours from bleeding when decorating?

Use only a small amount of water to moisten the decorations and attach them to avoid excess moisture, which can cause food colouring to run. Work gently and let each element dry fully to maintain crisp details.