Ingredients:

  • 1 lb mixed dried fruits (sultanas, raisins, currants)
  • 1/2 cup glacé cherries, quartered
  • 1/4 cup mixed candied peel
  • 1/2 cup brandy or dark rum
  • 1 tbsp orange zest, finely grated
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 8 oz marzipan, rolled thin
  • 1 cup fondant icing
  • 2 tbsp warm water

Instructions:

  1. Combine the mixed dried fruits, cherries, peel, and zest in a bowl. Pour over the brandy, stir until absorbed, and let sit for 15 minutes.
  2. Cream the softened butter and dark brown sugar together until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated to prevent the batter from curdling.
  4. Sift the flour, baking powder, mixed spice, cinnamon, and salt directly into the wet ingredients; fold gently with a spatula until just combined.
  5. Fold in the soaked fruit mixture until evenly distributed.
  6. Spread the batter into a parchment-lined 9x13 inch baking pan, smoothing the top with an offset spatula.
  7. Bake in the oven until the center is set and the cake is cooked through.
  8. Once cooled, top with rolled marzipan and a layer of fondant icing thinned with warm water.