Weigh the raisins, sultanas, currants, cherries, peel and almonds into a bowl. Add the flour, stir to mix and set aside.
Line a 20cm/8" deep, round cake tin with parchment and preheat the oven.
Put the butter and sugar in a large mixing bowl and beat together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Add the brandy, mixed spice, the lemon rind and the juice to the bowl and beat again.
Stir in the prepared fruit.
Tip the mixture into the prepared tin, pushing it down and smoothing the top.
Bake for 2 - 2¼ hours.
Allow the cake to cool in the tin for 12 hours.
Icing and Decoration
Warm the apricot jam and spread it over the cold cake.
Roll the marzipan into a large circle. Carefully lift it onto the cake, pressing and shaping it with a cake smoother to cover the cake. Trim away any excess.
Leave the cake for at least 12 hours for the marzipan to set, alternatively wrap and store it until a few days before you plan to serve it.
Roll the fondant icing into a large circle. Carefully lift it over the marzipan, pressing and shaping it with a cake smoother to cover the cake. Trim away any excess.
To store the cake, wrap it in parchment and a double layer of tin foil before storing it in an airtight container where it will keep for several weeks.
Decorate the cake with small pieces of edible gold leaf and a ribbon, or other decoration of your choice.
Equipment
20cm/8" deep, round cake tin and ribbon for decoration
Temperature
150°C, Fan 130°C, 300°F, Gas 2
Cooking time
2 - 2¼ hours
I am a coeliac & mum cannot tolerate rapeseed oil so made this this year. I soaked fruit in sherry & brandy prior to making it then when it had cooled turned upside down & made small holes & drizzled it over. So very very tasty we both so pleased thank you will be making this every year now!
