Preparation time: 30 mins to 1 hr
Baking time: at least 3hrs
225g/8oz plain flour
¼ tsp salt
½ tsp mixed spice
½ tsp ground cinnamon
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
¼ tsp vanilla essence
4 free-range eggs, lightly beaten
800g/1¾lb mixed dried fruits,
soaked overnight in three
tablespoons of brandy and one
tablespoon of orange juice
100g/3½oz chopped mixed peel
150g/5oz glacé cherries, halved
100g/3½oz blanched almonds,
1-2 tbsp apricot jam, warmed
3 free-range egg whites
600g/1lb 5oz icing sugar, sieved
1½ tsp liquid glycerine –
optional but it makes the icing
much easier to cut
1 tbsp lemon juice
1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
4. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
5. Turn the mixture into the prepared tin and make a slight hollow in the centre.
6. Bake in the oven for three hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
7. Remove from the oven and leave to cool in the tin for 15 minutes.
8. Turn out on to a wire rack and leave to cool.
9. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
10.Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
Tip: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
Place the cake on a foil board or cake plate.
Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake then cover with a clean tea towel and leave in a cool place for at least a day.
To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks and decorate.