Ingredients
75g/3oz
margarine, softened
75g/3oz
demerara sugar
2 free range
eggs, beaten
225g/8oz
mixed fruit
100g/glacé cherries,
washed dried and quartered
50g/2oz
mixed peel, chopped
2.5ml/ 1/2
teaspoon ground cinnamon
2.5ml/ 1/2
teaspoon grated nutmeg
2.5ml/ 1/2
teaspoon ground mixed spice finely grated rind of one lemon
225g/8oz
flour
30ml/2tablespoons
milk (if necessary)
75g/3oz
marzipan
For the topping
30ml apricot
jam, warmed
350g/12oz
marzipan
Method
Line and grease a 18cm/7inch round cake tin.
Cream the margarine and sugar, gradually beat in the eggs.
Fold in the mixed fruit, glacé cherries, mixed peel, spices, lemon rind and flour.
If the mixture is too firm add the milk.
Spoon half of the cake mixture into the tin.
Roll out the 75g/3oz of marzipan to a 18cm/7inch circle, and place this onto
the cake mixture. Cover with the remaining cake mixture.
Cover with foil. Bake at 180°C/350°F/Gas Mark 4 for about 30- 40 minutes , or
until golden.
Remove the cake from the tin and allow to cool.
Use 2/3 of the marzipan to make a further 18cm/7inch circle. Use the remaining
marzipan to make 11 small balls.
Brush the top of the cake with jam and place the circle of marzipan over. Arrange
the balls around the edge of the cake, fixing them with the remaining jam.
Place under a hot grill until the marzipan begins to turn brown.
Tie a yellow ribbon around the cake and decorate with flowers.
© 2001
Please credit The Vegetarian Society
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