Ingredients

Ingredients For the cake

• 350g/12¼oz raisins

• 275g/9¾oz sultanas

• 275g/9¾oz currants

• 4 tbsp brandy

• 4 tbsp port

• 250g/9oz butter, softened, plus extra for greasing

• 250g/9oz dark muscovado sugar

• 350g/12¼oz plain flour

• 1 tsp baking powder

• pinch salt

• 6 free-range eggs

• 50g/2oz ground almonds

• 1 tsp ground mixed spice

• 1 tsp ground cinnamon

• 1 tsp grated lemon zest

• 50g/2oz chopped mixed peel

• 100g/3½oz glacé cherries, halved

• 100g/3½oz pecans, chopped

For the fruit topping (optional)

• 125g/4½oz apricot jam

• 2-3 tbsp water

• glacé fruits and pecans

• wide ribbon, for wrapping the cake (optional)

For the iced topping (optional)

• 3 tbsp apricot jam

• 1 tsp water

• icing sugar, for dusting

• 750g/1lb 10oz natural colour marzipan

• splash boiled water, cooled

• 750g/1lb 10oz white ready-to-roll icing

Description

Recipe Uses 350g/12¼oz Raisins, 275g/9¾oz Sultanas, 275g/9¾oz Currants, 4 Tbsp Brandy, 4 Tbsp Port , 250g/9oz Butter, Softened, Plus Extra For...

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