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Ingredients

For the cake

• 1lb raisins

• 12 oz dried cranberries

• 6 oz currants

• 12oz sultanas (golden raisins About 6 fl. Oz. brandy, dark rum or sherry, plus extra for feeding

• 2 oranges, zest only

• 9oz butter, softened

• 9oz light or dark muscovado sugar

• 4 jumbo eggs, at room temperature

• 2 tbsp black treacle

• 3oz blanched almonds, chopped

• 10oz self-rising flour

• 1½ tsp mixed spice. (English mixed spice. Can be found on Amazon)

For the covering

• About 3 tbsp apricot jam, warmed and sieved

• Icing sugar (confectioners’ sugar)

• 1lb 8oz marzipan

For the royal icing

• 3 jumbo eggs, whites only

• 1½lb icing sugar, sifted

• 3 tsp lemon juice

• 1½ tsp glycerin

Method

1. For the cake, place all the dried fruit into a large mixing bowl, pour over the brandy or other liquor and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.

2. Grease and line a 9in deep, round spring form cake tin with a double layer of greased greaseproof paper. Make sure it is 2 inches higher than the tin.

3. Preheat the oven to 300F

4. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

5. Bake in the center of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect color, cover with foil. A skewer inserted into the center of the cake should come out clean. Leave the cake to cool in the tin.

6. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

7. The week before you want to serve, begin covering the cake.

8. For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.

9. Brush the sides and the top of the cake with the warm apricot jam.

10. Liberally dust a work surface with icing sugar and then roll out the marzipan to about 3 inches larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.

11. Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing.

12. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low.

13. Stir in the lemon juice and glycerin and beat the icing until it is very stiff and white and stands up in peaks.

14. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.

15. To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.

16. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

Recipe from Joan Saunders, DBE in NJ State Organizer