INSTRUCTION
Preheat the oven to 150’C / 300’F / Gas Mark 2. Grease and line a 20-cm / 8-inch round deep cake tin with baking paper.
Place the butter and sugar in a bowl and cream together with an electric whisk or wooden spoon until pale, light and fluffy. Gradually beat in the eggs, beating hard after each addition.
Sift together the flour, baking powder and mixed spice. Use a large metal spoon to fold into the creamed mixture. Stir in the lemon rind, currants, sultanas and mixed peel, mixing evenly. Spoon half the mixture into the prepared tin and smooth level.
Roll out 250 g / 9 oz of the marzipan to a 20-cm / 8-inch round and place over the mixture in the tin. Add the remaining cake mixture and smooth level.
Bake the cake in the preheated oven for 2 1/4 – 2 3/4 hours, or until firm and golden and the sides are beginning to shrink away from the tin. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to finish cooling.
Brush the top of the cake with apricot jam. Roll out two thirds of the remaining marzipan to a round to cover the top of the cake. Use a knife to mark a lattice design in the surface and pinch the edges to decorate.
Roll the remaining marzipan into 11 small balls and arrange around edge of the cake. Place under a hot grill for 30 – 40 seconds to brown lightly. Cool before storing.
INGREDIENTS
- 175 g / 6 oz Unsalted butter, plus extra for greasing
- 175 g / 6 oz Light muscovado sugar
- 3 Eggs, beaten
- 225 g / 8 oz Plain flour
- 1/2 tsp Baking powder
- 2 tsp Ground mixed spice finely grated rind of
- 1 Small lemon
- 100 g / 3 1/2 oz Currants
- 100 g / 3 1/2 oz Sultanas
- 55 g / 2 oz Chopped mixed peel
- 700 g / 1 lb 9 oz Marzipan
- 3 tbsp Apricot jam
Making & Baking 