step 1
Soak the sultanas (400 g), raisins (250 g) and currants (200 g) in 100ml brandy (150 ml) overnight, or for at least 1 hour.
step 2
Preheat the oven to 150°C/130°C fan/gas mark 2. Grease and line a round, deep 8-inch cake tin with parchment, ensuring the parchment protrudes a few centimetres above the top of the tin.
step 3
Cream together the butter (130 g) and sugar (180 g), then beat in the eggs (3) one at a time.
step 4
Mix together the flour (160 g), mixed spice (1 tsp) and salt (1 tsp), then mix with the butter and sugar until smooth. Add the candied mixed peel (25 g), glacé cherries (150 g), orange zest (1) and almonds (50 g). Stir in the soaked fruit and its liquids. Pour the mixture into the tin and gently smooth out the top.
step 5
Bake for 2¾-3 hours, or until the cake feels springy in the centre when lightly touched and a skewer in the centre of the cake comes out clean.
step 6
Remove from the oven and allow to cool in the tin for 30 minutes before turning out onto a cooling rack.
step 7
Make small holes across the surface of the cake using a clean skewer. With a pastry brush, brush over 50ml brandy until it soaks into the cake. Wrap it tightly in a double layer of parchment paper and foil, then store in a cool, dry place until required, feeding at intervals with more brandy.
step 8
The week before you want to serve, ice the cake. Turn the cake over so the smooth side is facing upwards. Heat the jam (3 tbsp) in a microwaveable bowl for a few seconds until loosened. Brush the cake all over with the apricot jam.
step 9
Lightly knead the marzipan (1 pack) and pop onto a clean work surface, dusted with icing sugar to stop the marzipan from sticking. Roll the marzipan out into a 0.5cm thick circle, lifting the marzipan up as you work, to stop it from sticking to your work top.
step 10
Gently slide your hands under the marzipan and carefully lift it onto the cake. Smooth the marzipan across the top of the cake using your palms and then mould the marzipan over the edges, working your way down slowly to ensure the marzipan layer is smooth.
step 11
Trim off the excess marzipan. Roll out the fondant icing (500 g) to 0.5cm thick in the same way as the marzipan, and gently lift onto the cake. Using your palms, gently smooth the icing over the marzipan. When you are happy, trim the excess and smooth the top of the cake once more using your palms to bring out the icing's natural sheen.
step 12
Store in an airtight container or cake tin for 1 week before digging in.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
