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Takes: 1½ hours (plus overnight soaking time)
Serves: 28 (makes)
No nutritional information available.
Ingredients
- 175g apricots, chopped
- 3 tbsp brandy
- 175g butter, softened
- 175g light brown sugar
- 4 eggs, beaten
- 175g plain flour
- 225g raisins
- 225g currants
- 225g cherries, quartered, washed and dried
For the icing and decoration:
- A little apricot jam, warmed
- 500g packet ready-prepared almond paste (golden marzipan)
- 500g packet ready-to-roll white icing
Method
1. Preheat the oven to 160ºC/Fan 140º/Gas Mark 3. Grease and line a 30cm × 20cm traybake tin with non-stick baking paper.
2. Measure the apricots into a small bowl, pour over the brandy and leave to soak overnight or until all of the brandy is absorbed.
3. Cream the butter and sugar together using an electric hand whisk until smooth. Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin and level the top.
4. Bake for 1 – 1¼ hours until golden brown. Insert a skewer to test – if it comes out clean the cake is cooked. Set aside to cool.
5. Brush the top of the cake with apricot jam and then roll out a rectangle of marzipan the same size as the top of the cake. Lay this on top of the cake, and then brush the marzipan with a little more jam. Roll out a rectangle of icing the same size as the cake, and then cover the marzipan with the icing.
6. Slice into squares and serve with a cup of tea.
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