- 15 g butter, softened
- 350g luxury mixed dried fruit
- 250ml Crème de Cassis
- 150 g soft light brown sugar
- 3 large free-range eggs,
- 200g self-raising flour
- 2 tsp ground mixed spice
- 1 tsp ginger
- 1 tsp vanilla essence
- 800g golden marzipan
- 1 tbsp. apricot jam
1. 24 hours ahead soak the mixed fruit in the crème de cassis; this will be absorbed into the mixture overnight.
2. Heat the oven to 150c. Grease and line with baking parchment a 21 cm loose bottomed cake tin.
3. Cream the softened butter with the sugar, then beat in the eggs using an electric hand whisk or cake mixer.
4. Next beat in the sieved flour and spices. Then lastly fold in the soaked fruit and vanilla essence.
5. Take a third of the marzipan and roll out evenly to the size of the cake tin. Next put half the mixture into the bottom of the cake tin, next place the layer of marzipan over the top then cover with the other half of the cake mixture.
6. Bake for one hour then reduce the temperature to 130c for a further 50 minutes to an hour or when a skewer is put into the middle of the cake and comes out clean. If the cake starts to brown to much cover with foil.
7. While you are waiting for the cake to cool roll out another third of the marzipan in a circle the same size as the cake. Use the remaining third of the marzipan to make 11 equal balls for the top of the cake. (To make the balls an identical size it helps to weigh each piece of marzipan)
8. Spread the apricot jam over the top of the cake and top with the circle of marzipan then score the top into diamonds, decorate the top with the 11 balls. It helps to put a tiny spot of jam on the bottom of each ball to stop them rolling off.
9. Lastly place the cake under a hot grill for about 2 minutes to brown the marzipan, be careful not to burn.