This classic recipe makes a lightly fruited cake that looks very elegant. – Jane x
- 225g butter or margarine
- 225g soft brown sugar
- Zest of 1 lemon
- 4 medium eggs, lightly beaten
- 100g each of currants, raisins and sultanas
- 100g ground almonds
- 275g plain flour
- 400g marzipan
- 1 tbsp milk
- 2 tsp castor sugar
- Place the paper liner in a cake tin. Preheat the oven to 170C (155C fan assisted). Cream together the fat, sugar and lemon zest until pale and fluffy. Gradually add the beaten eggs, little by little, then fold in the fruit, flour and ground almonds. Add a little milk as necessary to give a dropping consistency.
- Spoon into the paper case and level the top.
- Bake for 45mins. Lower the oven temperature to 160C (145C fan assisted) and cook for a further 60-80 minutes or until a sharp knife inserted in the centre comes out clean (if the top is browning too much, cover it lightly with a piece of baking paper or foil).
- Leave the oven on and remove the cake. Put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Using a pastry brush, cover the top of the cake with the glaze, then return to the oven for 2-3 minutes.
- Allow the cake to cool in the tin for a couple of minutes, then carefully remove from the tin, and place on a rack to cool completely. Remove the paper liner if wished.
- Using a rolling pin, roll out the marzipan into an 8inch circle using the cake case as a guide. Place this on top of the cake. Using the spare marzipan roll out 8 small balls and place these on top of the cake for decoration. Place under the grill until golden brown.