This fruit cake recipe couldn't be simpler. It's adapted from one that my late Auntie Margaret gave me many moons ago. I use this recipe (with the addition of some sherry or rum) at Christmas. The cake has never been dry, lasting really well across the festive season. This version is for Easter and with the traditional decoration looks perfect for Easter Sunday afternoon tea.
Recipe:
1/2lb Plain flour
1/2lb sugar (I use muscavado)
1/2lb butter (I use sunflower margarine as my husband is dairy intolerant)
1lb currants
1/2lb sultanas
4 eggs
1 (200g) small tub chopped peel
1 (200g) small tub of chopped glace cherries
1 (500g) packet of pre made marzipan
egg white to glaze
2 teaspoons apricot jam or marmalade (to fix the marzipan to the cake)
Method:
1. Preheat your oven to 150C fan (160C no fan); gas mark 3.
2. Line a loose bottom, high sided cake tin with grease proof paper circle cut to size on the bottom; up the sides, make sure the greaseproof paper stands a few centimetres above the tin. I stick mine with a smear of butter/margarine. This helps to protect the cake from burning.
3. Split your packet of marzipan into three even sized pieces. Put two pieces aside for later. Using flour to prevent sticking, roll out the third piece of marzipan to make a circle the same size as the base of your cake tin.
4. Using the all-in-one method, mix the butter, sugar, flour and eggs together to make a smooth batter. Carefully add the fruit (currants, sultanas, cherries and mixed peel) stirring with a wooden spoon.
5. Place half of your cake mix into the baking tin and smooth. On top of the cake mix, lay your marzipan circle tucking any excess to make it fit.
6. Put the remainder of the cake mix on top of the marzipan layer. Smooth so the cake is flat on the surface.
7. Put your cake in the oven for two and a half hours at 150C.
8. When your cake is done, carefully remove from the tin and peel off the greaseproof paper. Leave the cake on a wire rack to cool completely.
9. Retrieve your two remaining portions of marzipan. Using flour to prevent sticking, roll out one of the pieces into a circle the same size as your cake tin base. Trim off any excess. Keep this circle neat as it will form the top of your final cake. Dust off any excess flour.
10. With the remaining portion of marzipan, create eleven evenly sized balls. Traditionally these are thought to represent Jesus' loyal disciples.
11. When your cake is cool, place it onto a tray that is suitable to go under a grill. Using the apricot jam or marmalade, spread a thin layer over the top of the cake. Tip: if the jam is too thick warm it slightly or add a teaspoon of hot water.
12. Place your thin marzipan circle on top of the jam. Make sure it is central. Gently crimp the edge of the marzipan by squeezing it between your thumb and finger. Continue until you have crimped the whole circumference of the marzipan circle.
13. Brush the surface of the marzipan circle with egg white. This has two purposes. It will enable the marzipan balls to stick and it will help browning under the grill.
14. Add the marzipan balls at roughly even distances around the circumference of the marzipan layer on top of your cake. Brush the tops of these with the egg white too.
15. Place your cake under a hot grill for about a minute or until it goes brown on the top. Tip: I lower the shelves so that the cake is not very near the grill to prevent the top from burning too quickly. Watch it like a hawk!
16. Dust with icing sugar and serve! Ideal with a cup of Earl Grey.
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