| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Schwartz, Schwartz1 | 1 | servings | |
INGREDIENTS
| 275 | g | Butter; softened (10oz) |
| 225 | g | Soft brown sugar; (8oz) |
| 6 | Eggs; size 3, beaten | |
| 275 | g | Plain flour; (10oz) |
| 2 | ts | Schwartz Ground Nutmeg |
| 2 | ts | Schwartz Ground Ginger |
| 1 | ts | Schwartz Ground Cinnamon |
| 1 | ts | Schwartz Mixed Spice |
| 100 | g | Ground almonds; (4oz) |
| 350 | g | Currants; (12oz) |
| 350 | g | Raisins; (12oz) |
| 350 | g | Sultanas; (12oz) |
| 175 | g | Glac. cherries; chopped (6oz) |
| 175 | g | Mixed peel; (6oz) |
| 50 | g | Almonds; chopped (2oz) |
| Zest and juice of I lemon | ||
| 6 | tb | Brandy |
| 6 | tb | Apricot jam |
| 900 | g | Marzipan; (2 lb) |
| 900 | g | Fondant icing; (2 lb) |
INSTRUCTIONS
TO DECORATE Pre-heat the oven to 170oC, 325oF, Gas Mark 3. Grease and line a 20cm (8") round cake tin. Cream the butter and sugar together until pale. Gradually beat in the eggs, adding a little flour if necessary. Sift the remaining flour and spices and fold into the cake mixture. Stir in the remaining dry ingredients and lemon and pour into the cake tin. Bake for 1 hour. Turn the oven down to 140oC, 275oF, Gas Mark 1 and bake for a further 2 1/2 - 3 hours. Allow to cool slightly before removing from the tin. Prick the base and pour over the brandy. When cold, wrap in foil and store in an airtight container. Spread half the jam over the cake, roll out the marzipan and use to cover the cake. Allow to dry out for 2-3 days. Repeat with the remaining jam and cover with the icing. Decorate as desired. Quantity: Makes one 20 cm (8 inch) round cake Converted by MC_Buster. NOTES : A deliciously rich fruit cake with a subtle hint of spices Converted by MM_Buster v2.0l.
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