(There are just a few we don't have, but they can be found in the rest of the HighStreetBT20 Supermarket.)
- 100g sultanas
- 100g raisins
- 100g currants
- 50g mixed peel
- 50g glacé cherries, halved
- Finely grated zest 1 large orange (Thomas's Butchers)
- 3 tbsp brandy (or orange juice) (Wineflair)
- 170g butter (Thomas's Butchers)
- 140g light brown sugar
- 4 medium free-range eggs, lightly beaten
- 85g self-raising flour
- 85g plain flour
- 85g ground almonds
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 150g marzipan (1/4 cut into small chunks) (see our recipe HERE)
- 6 tbsp apricot jam (Spar at Maxol)
Prepare a 900g loaf/cake tin, greased and lined with 2 layers baking paper
- Mix the dried fruit, peel, cherries, zest and brandy/orange juice in a non-metallic mixing bowl, then cover and set aside for at least 2 hours or preferably overnight.
- Preheat the oven to 150°C/130°C fan/gas 2.
- Put the butter and sugar in a large mixing bowl, then beat with an electric mixer for about 5 minutes until light and fluffy.
- Gradually beat in the eggs, bringing the mixture back to smooth before each addition, adding 1 tbsp flour if the mixture looks as though it might curdle.
- Add the flours, ground almonds, spices and a pinch of salt, then gently fold in until almost combined.
- Add the soaked fruits and any juices, scatter the marzipan chunks on top, add 2 tbsp apricot jam, then fold everything together using a large metal spoon until smooth.
- Spoon into the prepared tin, level the top, then bake for 2¼ hours until a skewer pushed into the centre comes out clean. Leave to cool in the tin for 30 minutes, then remove and set on a wire rack to cool completely
- Roll out the marzipan in a thin layer to cover the cake. warm the jam and brush the cake with most of the jam and place the marzipan on top. Take the remaining marzipan and make 11 marzipan balls to decorate the cake, using the last of the jam to keep them in place. Use a blowtorch to colour, or pop under the grill for a minute or 2.