- 175g butter, softened
- 175g caster sugar, plus extra for rolling out
- 75g glacé cherries, quartered
- 3 large free-range eggs
- 1 unwaxed lemon, zest of
- 175g self-raising flour
- 1 level tsp mixed spice
- 200g sultanas
- 150g currants
- 750g Asda Marzipan
- 3 tbsp apricot jam
Pre-heat the oven to 150C/130C Fan/Gas 2. Line a loaf tin with two layers of baking paper. Beat the butter and caster sugar together. Add the cherries, eggs, zest, flour, spice, sultanas and currants and stir until evenly mixed. Put half the mixture in the tin and level the top.
Cut the marzipan into 3 pieces. Sprinkle the work surface and a rolling pin with sugar and roll out one piece to the size of the tin. Wrap the rest in cling film. Lay the marzipan on top of the cake mixture, then add the rest of the mixture and level the top.
Bake for 2 hours. Remove the baking paper and cool on a wire rack.
Roll out another piece of marzipan, as before. Melt the jam and brush on top of the cake. Lay the marzipan on top, then shape the last piece of marzipan into 12 balls. Dip each one in the jam and stick on the cake.