This is a tasty fruit cake for Easter. It’s an all in one method, so it’s easy too. You can also add some brandy or rum to the mixture to make richer!
180g softened butter
180g light brown sugar
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
300g mixed dried fruit (sultanas, currants raisins)
Zest and juice of 1 orange (or lemon)
Approx. 400g Marzipan
Dusting of cornflour for rolling
Runny honey or apricot jam to stick the marzipan on top
Pre-heat the oven to gas mark 3/160C/140C fan oven. Grease a 7-inch round deep cake tin and line the bottom with greaseproof. (A spring form tin works well).
Lightly flour a work surface with the cornflour and roll out 1/3 the marzipan until it’s approx. ½ cm thick. With the cake tin, cut a disc out of the marzipan for the middle of the cake, and set aside. Roll up the rest of the marzipan and cover until needed later.
This is an all in-one method and can be mixed in a stand mixer or with a hand mixer. Place all the ingredients apart from the marzipan into a bowl and whisk until they are all well combined.
Spoon half the mixture into the prepared tin and smooth out. Place the rolled-out disc of marzipan on top and then spoon the rest of the cake mixture on top of the marzipan. Smooth the top and bake for 1 ¼ to 1 ½ hours or until a skewer placed in the centre of the cake comes out clean. Allow to cool and remove from the tin.
Once cooled, roll out another disc of the marzipan. Brush the top of the cake with some runny honey or warmed apricot jam and place the marzipan disc on top. Roll out the remaining marzipan into 11 balls, brush one side with some of the honey/jam or this can be done with some water, and place the balls evenly around the edge of the cake. Happy Easter & enjoy!