- 175 g butter or margarine
- 175 g soft brown sugar
- 4 medium eggs – beaten
- 175 g plain flour
- 1 pinch salt
- Half tsp ground mixed spice
- 350 g mixed raisins, currants and sultanas
- 55 g chopped mixed peel
- Half lemon – zest only
- 175 tbsp Renshaw Original White Marzipan
- 500 g Renshaw Original White Marzipan
- 1 tbsp Apricot jam
Preheat oven to 140°C / 275°F / gas mark 1.
Grease and then line an 18cm round tin with baking parchment.
Cream the butter and soft brown sugar together until pale and fluffy.
Gradually beat in three of the medium eggs until well mixed and then sift in the plain flour, salt and mixed spice a bit at a time.
Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
Put half of the cake mixture into the tin and smooth to create a flat surface.
Knead the Marzipan until soft and pliable and roll out on a surface dusted with icing sugar. Make a circle which matches the size of your baking tin and cover the cake mixture in the baking tin.
Add the rest of the cake mixture to the tin and again 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 on a wire rack.
Once cooled, remove from the tin and brush the top of the cake with a thin layer of apricot jam.
Knead the remaining Renshaw Original White Marzipan until soft and pliable and roll out on a surface dusted with icing sugar. Again roll out a circle big enough to cover the top of your cake.
Place on top of the cake and mark diagonally crossing lines to decorate.
With the remaining marzipan, decorate the edge of the top of the cake with the 11 balls of marzipan and brush the entire top with a little beaten egg.
Pre-heat a grill to high. Place the cake onto a baking tray and grill for 1 to 2 minutes, keeping a careful watch on the cake to make sure it doesn't burn.