Ingredients:

  • 1kg mixed fruit (raisins, sultanas, currants, glacé cherries, and chopped apricots)
  • 150g unsalted butter
  • 200g dark muscovado sugar
  • 125ml dark rum or brandy
  • 100ml orange juice
  • 1 zest of orange
  • 1 zest of lemon
  • 3 large eggs, room temperature
  • 200g all-purpose flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
  • 2 tbsp apricot jam
  • 250g marzipan
  • 250g white fondant

Instructions:

  1. Place the 1kg mixed fruit, 150g butter, 200g muscovado sugar, citrus zests, orange juice, and 125ml alcohol into a large heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat. Stir until the butter is melted and simmer for 5 minutes to plump the fruit. Remove from heat and allow to cool for at least 30 minutes.
  3. Preheat your oven to 150°C (300°F). Line an 8-inch deep round cake tin with a double layer of parchment paper. Wrap the outside of the tin with brown paper or a silicone belt to ensure a level bake.
  4. Whisk the 3 large eggs into the cooled fruit mixture one at a time.
  5. Sift together the 200g flour, 100g ground almonds, baking powder, and spices. Fold the dry ingredients into the wet fruit mixture until no flour streaks remain.
  6. Pour the batter into the prepared tin and smooth the top. Bake for 3 hours, or until a skewer inserted into the center comes out clean.
  7. Once cooled, glaze with 2 tbsp warmed apricot jam, then layer with 250g rolled marzipan followed by 250g white fondant.