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1
Preheat oven to 325* F. Grease and flour an 8x3 inch round cake pan, tapping out excess flour.
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2
In a small bowl, combine flour, baking powder, cinnamon, salt, and toasted almonds.
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3
Heat Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has been absorbed, about 15-18 minutes.
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4
Cool completely; chop into 1/2 inch pieces.
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5
Place butter and sugar into mixer bowl.
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6
Using paddle attachment, mix at medium speed until well creamed and fluffy.
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7
Add zest and ginger to creamed mixture and mix.
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8
Add eggs 1 at a time, mixing well after each addition.
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9
Transfer to a large bowl.
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10
Fold flour mixture into egg mixture with a spatula.
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11
Stir in fruit.
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12
Spoon batter into pan.
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13
Bake at 350* F for about 1 hour 40 minutes, until a toothpick inserted in center comes out with only a few moist crumbs.
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14
If cake browns too quickly, loosely cover with a foil tent to prevent over-browning.
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15
Transfer to a wire rack and cool.
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16
Level cooled cake with a serrated knife or cake leveler.
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17
Combine jam and 1/4 cup water in a small saucepan; bring to a simmer over medium-low heat.
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18
Strain into a small heatproof bowl.
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19
Carefully brush cake with jam syrup.
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20
To make royal icing, beat egg whites until stiff but not dry--do not overbeat.
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21
Add sugar and lemon juice and beat for 1 minute.
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22
If too thick, add more egg white; if too thin, add more sifted icing sugar.
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23
Royal icing may be stored in an airtight container in the refrigerator for up to 3 days.
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24
On a flat, smooth surface lightly dusted with cornstarch, roll 2 pounds of the fondant to 1/4 inch thickness, brushing off excess cornstarch if needed.
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25
Drape fondant over rolling pin.
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26
Center over and carefully place on cake.
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27
Starting with top of cake, smooth fondant over cake with your hands, taking care to avoid air pockets; trim off excess at bottom with a pastry wheel.
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28
If needed, dust the same work surface with additional cornstarch.
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29
Roll out remaining 1/2 pound of fondant to not quite 1/4 inch thickness.
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30
Cut out four each small, medium, and large snowflakes with snowflake cookie cutters.
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31
Brush underside of each snowflake with a pastry brush lightly dampened with water and gently press onto cake.
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32
Decorate snowflakes as desired with royal icing.
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33
Cake may be stored tightly covered and at room temperature for up to 2 days.
