Ingredients
- 100g/4oz glacé cherries
- 225g/8oz butter, softened
- 225g/8oz light muscavado sugar
- 4 large eggs
- 225g/8oz SR flour
- 225g/8oz sultanas
- 100g/4oz currants
- 50g/2oz chopped candied peel
- 2 lemons, grated zest only
- 2tsp mixed spice
- a little apricot jam
Method
- preheat the oven to 150C/280F/gas mark 2
- grease and line a 20cm/8in cake tin
- cut the cherries into quarters, rinse under running water and dry well
- place the cherries in a bowl with the butter, sugar, eggs, flour, sultanas, currants, candied peel, lemon zest and mixed spice and well well until thoroughly mixed
- pour half the mixture into the prepared tin
- take one third of the marzipan and roll it into a circle the same diameter as the tin and place on top of the cake mixture.
- spoon the remaining cake mixture on top and level the surface
- bake in the preheated oven for about 2 and a half hours or until well risen, evenly brown and firm to the touch. cover with aluminium foil after an hour if the top is browning too quickly.
- leave to cool in the tin for 10 mins then turn out, peel off the parchment and finish cooling on a wire rack.
- when the cake is cool, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Make a criss cross pattern on the marzipan with a sharp knife. form the remaining marzipan into 11 balls.
- Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and carefully place the cake under a hot grill until the top is lightly toasted.
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