A rich ornamental cake made especially at Easter. Serves 4.
75g margarine, softened 75g demerara sugar
2 free range eggs, beaten
225g mixed fruit
100g glacé cherries, washed dried and quartered
50g mixed peel, chopped
1 tsp ground grated nutmeg
1 pinch cinnamon
1 tsp ground mixed spice finely grated rind of one lemon
2 tbsp milk (if necessary)
For the Topping:
30ml apricot jam, warmed
Line and grease a 18cm / 7in 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 / 7in circle, and place this onto the cake mixture.
Cover with the remaining cake mixture. Cover with foil. Bake at 180C/350F/Gas 4 for about 30-40 minutes , or until golden. Remove the cake from the tin and allow to cool. Use ⅔ of the marzipan to make a further 18cm / 7in 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.