1 hour (plus 1-2 days soaking)
For the cake
- 1 kg mixed dried fruit
- 200 g glace cherries (halved)
- 100 ml dark rum or brandy
- 150 g butter (at room temperature and cut in to pieces, plus a little extra for greasing)
- 150 g Tate & Lyle Light Muscovado Sugar
- 4 large eggs (beaten)
- 200 g plain flour
- 1/4 tsp salt
- 2 tsp ground mixed spice
- 75 g ground almonds
- Finely grated zest and juice of 1 lemon
- Finely grated zest and juice of 1 small orange
For the decoration
- 250 g ground almonds
- 250 g sieved Tate & Lyle Icing Sugar (plus extra for rolling)
- 1 large egg (separated)
- 1 tsp lemon juice
- 2 tbsp sieved apricot jam (warmed in a pan or microwave for a few seconds)
HOW TO MAKE THIS RECIPE
1. Put the dried fruit and glace cherries into a large mixing bowl. Pour over boiling water to cover, then soak for 5 minutes. Drain thoroughly through a colander. Tip the fruit back into the bowl and stir in the dark rum or brandy. Cover and leave in a cool place for up to 2 days, though at least overnight.
2. Position an oven shelf in the centre of the oven, with space for the cake. Preheat the oven to 150°C, Fan oven 130°C, Gas Mark 2. Grease and line a 20cm round cake tin with baking paper.
3. In a very large mixing bowl, beat together the butter and sugar until light and fluffy, using a hand-held electric mixer or wooden spoon. Gradually add the beaten eggs, beating well between each addition.
4. Sift the flour, salt and ground mixed spice into the mixing bowl. Use a large metal spoon to fold the ingredients together – ditch the wooden spoon and avoid beating the mixture at this stage – you need to treat it gently!
5. Add the ground almonds with the grated zest and juice from the lemon and orange. Remember to take care when you grate the zest from citrus fruit – you just want the coloured part. If you grate into the white pith you will be adding bitterness, rather than flavour.
6. Give the soaked dried fruit a stir, then tip it into the cake mixture, along with any residual liquid. Stir it in thoroughly.
7. Tip the mixture into the cake tin and level the top. Bake for 2 hours. Test that the cake is cooked by inserting a fine skewer into the centre – it should come out clean. Stand the cake on a wire rack and leave it to cool in the tin. When cold, remove from the tin and wrap in baking paper. Store in an airtight tin, or decorate immediately.
8. For the almond paste, mix the almonds and icing sugar together. Add the egg white and lemon juice, mix to a stiff paste, and knead until smooth. Roll out half this almond paste on a surface dusted with icing sugar and trim to a 20cm circle. Brush the surface of the cake with warm apricot jam and position the almond paste on top. Score a criss-cross pattern over the surface with a skewer.
9. Roll the remaining paste into 11 equal-sized balls and position them around the cake. Grill lightly, or use a cook’s blowtorch to lightly brown the surface. Tie ribbon around the cake, to decorate, then serve.