- Ingredients
- 6 oz (175g) butter or margarine
- 6 oz (175g) soft brown sugar
- 3 large eggs
- 9 oz (250g) self-raising flour
- pinch of salt
- ½ tsp mixed spice
- 5 tbsp milk
- 2 tbsp golden syrup
- 1 lb (450g) currants
- 2 oz (50g) raisins
- 4 oz (100g) sultanas
- 1 oz (25g) glace cherries, quartered
- 4 oz (100g) mixed peel, chopped
- 1 lb (450g) almond paste (marzipan)
- apricot jam
- beaten egg to glaze
- Method
- Heat the oven to 180 c, 350 f, gas mark 4.
- Grease and line an 8 inch round cake tin.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, with a little flour, beating well after each addition.
- Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
- Fold in the remaining flour and fruit.
- Place half the mixture into the cake tin and smooth level.
- Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
- Cover with the remaining cake mixture.
- Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
- Allow the cake to cool.
- Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
- Brush the top of the cake with apricot jam and place the almond paste on top.
- Roll the remaining paste into eleven small balls.
- Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
- Place under a hot grill to brown the marzipan.
