Fruit Cake Recipe
Uploaded by Renshaw Baking
- 175 g butter or margarine
- 175 g soft brown sugar
- 3 medium eggs – beaten
- 175 g plain flour
- 1 pinch salt
- 12 tsp ground mixed spice
- 350 g mixed raisins, currants and sultanas
- 55 g chopped mixed peel
- 12 lemon - zest only
- 175 g Renshaw Original White Marzipan
- 500 g Renshaw Original White Marzipan
- Apricot jam
Renshaw products used
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Preheat oven to 140°C/275°F/gas mark 1.
Grease and line an 18cm round tin with baking paper.
Cream the butter and soft brown sugar together until pale and fluffy.
Add the egg, little by little, beating well between each addition. Sift in the plain flour, salt and mixed spice and mix in thoroughly
Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
Add the cake mixture to the tin and smooth the top to create a flat surface, leaving a slight dip in the centre to allow for the cake to rise.
Bake in the pre-heated oven for 1¾ hours. Test if the cake is ready by inserting a skewer in the middle. If the skewer comes out clean, the cake is ready.
Leave to cool in the tin on a wire rack.
When the cake is cool, warm the apricot jam and paint the cake using a pastry brush.
Knead the Renshaw Original White Marzipan until soft and pliable and roll out on a surface dusted with icing sugar.
Lift the marzipan over the cake smoothing down the sides with the palm of your hand and trim any excess icing from the base.