Children will love helping you to make these – what a great Bank Holiday family activity!
- 225g unsalted butter
- 225g soft brown sugar
- 4 medium eggs, beaten
- 225g plain flour
- ½ tsp baking powder
- 3tsp mixed spice
- 1tsp grated nutmeg
- 55g corn flour
- 225g sultanas
- 115g currants
- 115g raisins
- 115g glace cherries, chopped
- 55g ground almonds
- 1 lemon rind, grated
- 3tbs brandy
- 680g marzipan
- In a large mixing bowl cream the butter and sugar until light in colour and fluffy in texture.
- Add the eggs a little at a time, beating well each time some beaten egg is poured in. If the mixture looks as if it is curdling add a spoonful of flour and beat in well.
- Stir in the dried fruit and the peel.
- Sift the flour with the spices, corn flour and baking powder. Fold the flour mixture into the creamed mixture. Add the brandy, a little at a time. Do not allow the mixture to become too wet even if this means leaving out a little of the brandy.
- Spoon half of the mixture into a well greased 8 inch tin. Roll out the marzipan onto a board dusted with icing sugar. Roll out a circle of 7.75 inch diameter and place onto the smoothed cake mix in the tin. Cover with the rest of the cake mixture and bake at 170C° for about 2 1/2 hours. The cake should be firm to the touch and a golden brown colour.
- Turn cake from tin and allow to cool on a wire cake rack.
- Roll out the remaining marzipan and cut out an 8 inch circle. Stick this marzipan onto the top of the cake with a little melted apricot jam. Roll the remaining marzipan into 11 equal balls and use these to decorate the top of the cake.
- Tie a decorative, traditionally yellow ribbon around the cake.