275 g Butter; softened (10oz)
225 g Soft brown sugar; (8oz)
6 Eggs; size 3, beaten
275 g Plain flour; (10oz)
2 ts Schwartz Ground Nutmeg
2 ts Schwartz Ground Ginger
1 ts Schwartz Ground Cinnamon
1 ts Schwartz Mixed Spice
100 g Ground almonds; (4oz)
350 g Currants; (12oz)
350 g Raisins; (12oz)
350 g Sultanas; (12oz)
175 g Glac? cherries; chopped
-(6oz)
175 g Mixed peel; (6oz)
50 g Almonds; chopped (2oz)
Zest and juice of I lemon
6 tb Brandy
-TO DECORATE-
6 tb Apricot jam
900 g Marzipan; (2 lb)
900 g Fondant icing; (2 lb)
Pre-heat the oven to 170oC, 325oF, Gas Mark 3. Grease and line a 20cm
(8″) round cake tin.
Cream the butter and sugar together until pale. Gradually beat in the
eggs, adding a little flour if necessary. Sift the remaining flour
and spices and fold into the cake mixture. Stir in the remaining dry
ingredients and lemon and pour into the cake tin.
Bake for 1 hour. Turn the oven down to 140oC, 275oF, Gas Mark 1 and
bake for a further 2 1/2 – 3 hours. Allow to cool slightly before
removing from the tin. Prick the base and pour over the brandy. When
cold, wrap in foil and store in an airtight container.
Spread half the jam over the cake, roll out the marzipan and use to
cover the cake. Allow to dry out for 2-3 days. Repeat with the
remaining jam and cover with the icing. Decorate as desired.
Quantity:
Makes one 20 cm (8 inch) round cake
Yields
1 servings