About this recipe:A traditional fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded). Bake in a deep cake tin.
250g butter, softened
225g light brown soft sugar
250g self-raising flour
150g dried currants
100g candied cherries - rinsed, dried and quartered
4 tablespoons candied mixed fruit peel, chopped
2 tablespoons grated lemon zest
2 teaspoons mixed spice
500g almond paste
2 tablespoons apricot jam
1 egg, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:2hr30min › Ready in:3hr
Preheat oven to 150 C / Gas mark 2. Grease and flour a 20cm springform cake tin. Line the bottom and sides of tin with greased baking parchment.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the sultanas, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared tin.
Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to a 20cm circle. Place the circle of almond paste on the cake batter in tin. Cover with remaining cake batter.
Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Preheat grill.
When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 10cm circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.
Place cake under the grill for 8 to 10 minutes, or until almond paste is golden brown.