(with a little help from Nigella)
This is a delicious, moist cake (if not over-baked) and can be iced for a Christmas cake or decorated for a Simnel cake - or just enjoyed on its own!
150g (225g) Sultanas
100g (150g) Glacé cherries
150g (225g) Dried pears or apricots
100ml (150ml) Rum, whisky, Cointreau - or apple juice if no alcohol
250g (375g) Marzipan
50g (75g) Ground almonds
1 (2) Lemon zest and juice
175g (265g) Plain Flour
100g (150g) Caster sugar
100g (150g) Butter
2 (3) Large eggs
I often add more sultanas, cherries and dried apricots (or other dried fruit)
The day before baking.
Mix the sultanas, cherries and dried fruit in a bowl
Add the alcohol or fruit juice.
Cover and leave to soak overnight.
Dice the marzipan and put in the freezer.
Preheat the oven to 140°C.
Mix together the almonds, flour, butter, sugar, eggs and lemon zest.
Add the fruit, diced frozen marzipan and lemon juice.
Butter and line a 23cm cake tin.
Add the cake mixture and level the surface.
Bake for 2 - 2½ hours or until a cake tester comes out clean.
Don't overcook as it will continue to cook in its own warmth as it cools.