30 oz of mixed dry fruit ( apricots, raisins, currants, cherries ) all cut to pieces
4 tbs brandy
6 oz butter, softened
6 oz light brown sugar
4 eggs, lightly beaten
6 oz plain flour
To Decorate
A little apricot jam, warmed
500g packet ready made almond paste ( Marzipan )
500g ready to roll white icing
Method:
Preheat the oven to 160c / fan 140c/gas 3
Grease and line a 30 x 20 cm (12 x8 inch ) traybake tin with non-stick baking paper.
Mix the dry fruits with brandy and leave to soak over night, best soak for a week or so.
Cream butter and sugar until smooth,
Add eggs, a little at a time then add flour, mix well, put in the soaked dry fruit, mix well,
spoon the mixture into the prepare tin and level the top.
Bake for 1-11/4 hours until golden brown.
To Decorate, brush the top of the cake with warmed 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 to cover the marzipan.
Best put it in an air tight tin for 1 or 2 days before cutting into squares.
0 comments :
Post a Comment