Name: Christmas Fruit Cake
Prep time: 30 min
Cook time: 2 h
Total time: 150 min
Yield: 20 slices
Ingredients: 600 g raisins; 350 g glacé cherries; 500 g sultanas; 100 g cranberries; 150 ml brandy; 2 oranges, zest only; 250 g butter, softened; 200 g brown sugar; 4 large eggs; 2 tbsp black treacle; 75 g blanched almonds; 275 g plain flour; 1.5 tsp mixed spice; 3 tbsp apricot jam, warmed; 600 g marzipan; 2 eggs, whites only; 450 g icing sugar, sifted; 2 tsp lemon juice; 1 tsp glycerine

Method

17 steps

Wash and halve the cherries, pat dry.
Measure out brandy and set aside.
Pour all fruit into a bowl, add orange zest, and mix well.
Add brandy to the fruit, mix, transfer to a tub, and leave for 3 days, feeding with more brandy daily.
Cream the brown sugar and butter in a bowl.
Add eggs one at a time, then black treacle, and beat well.
Add almonds and mixed spice, beat again.
Incorporate flour gradually, then add the brandy-infused fruit and mix thoroughly.
Pour the mixture into a lined 22cm deep cake tin, filling to the top.
Bake in the oven until a skewer inserted in the middle comes out dry.
Cool the cake, then pierce several holes and pour in additional brandy.
Cover with clingfilm and let soak for 24 hours.
Remove cake from tin, spread apricot jam over the top.
Roll out marzipan to 5-6mm thickness, cover the cake, and shape edges.
Allow the marzipan to dry for at least one day, preferably two.
Prepare royal icing by beating egg whites until frothy, then gradually adding icing sugar, glycerine, and vinegar.
Frost the cake with royal icing, decorate as desired, and add garnishes.