- 250g(8oz) butter, softened
- 250g (8oz) light soft brown sugar
- 4 medium eggs
- 250g (8oz) self-raising flour
- 2 level tsp mixed spice
- 250g (8oz) sultanas
- 125g (4oz) currants
- 175g (6oz) glacé cherries
- 125g (4oz) ready-to-eat dried figs, chopped
- Grated zest of 1 lemon
- Grated zest of 2 oranges
- 2 x 500g packs white marzipan
- 2tbsp ground almonds
- 11 flaked almonds
- 18cm (7in) square cake tin, lined with baking parchment
- Set the oven to cool, gas mark 2 or 150°C.
- Put the butter and sugar into a bowl and beat together. Add the eggs, flour and mixed spice alternately and mix well. Add all the fruit and citrus zest and mix again.
- Cut 1 block of marzipan into 4 equal lengths and then in half again, lengthways, to make 8 sausage-shaped strips to fit the width of tin. Put a third of the cake mixture into the tin and spread evenly over the base. Lay 4 of the marzipan strips across the mixture.
- Put half of the remaining cake mixture into the tin and lay the remaining 4 marzipan strips across, the opposite way to the first layer. Top with the rest of the mixture and level the top. Cook in the centre of the oven for 3-3¼ hrs, until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin, then remove cake from tin and level the top. Turn the cake over.
- Cut a third off the second block of marzipan and reserve. Roll out the larger piece to measure about 30 x 20cm (12 x 8in) and cut into thin strips. Take 2 strips and place at right angles on top of the cake, along 2 of the sides. Place 2 more strips next to them and weave them in. Keep laying on more strips, under and over each other, to make a woven pattern on top. Put under grill to brown slightly.
- Use the reserved marzipan and trimmings to make 11 neat cubes and 11 balls. Roll the balls in the ground almonds.
- Arrange the cubes in a circle on top of the cake and place a ball on each one, using a little water to hold in place. Stick a flaked almond in each ball.
Use either metric or imperial measures – do not switch from one to the other. Calorie and fat contents given are approximate values and assume you are making the maximum number of servings stated.Recipe and props stylist: Judy Williams. Photo: Chris Alack
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.