- 175g self-raising flour
- 75g plain flour
- 2 level tsp Asda Mixed Spice
- 125g glacé cherries, quartered
- 150g currants
- 225g sultanas
- 225g butter, softened
- 225g caster sugar, plus extra for rolling out
- 4 large free-range eggs
- 2 tbsp milk
- 1 unwaxed lemon, zest of
- 1 orange, zest of
- 500g Asda Golden Marzipan
- 3 tbsp apricot jam
Line a deep 20cm cake tin with two layers of baking paper. Pre-heat the oven to 150C/130C Fan/Gas 2.
Sift the flours and spice into a bowl and stir in the dried fruit. In a different bowl, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time.
Fold in the milk, flour mix and zest, then put half the mixture in the cake tin. Level the top. Dust a surface with caster sugar and roll out a third of the marzipan into a circle the same size as the cake. Lay it on top.
Cover with the rest of the cake mix and level the top. Bake for 2 hours 30 minutes or until a skewer inserted in the middle comes out clean. Remove from the tin and leave to cool.
Roll out half the remaining marzipan into a circle the size of the cake. Shape the rest into 11 balls. Heat the jam with 1 tsp boiling water until melted, then brush on to the top of the cake and cover with the marzipan.
Mark the top into a criss-cross pattern with a knife. Put the marzipan balls round the edge, sticking them on with jam. Lightly brown the marzipan under the grill or with a chef's blowtorch.