Ingredients for the cake
• Soft dried apricots pitted Agen prunes, figs, mixed candied peel, and pitted dates (All 75g each).
• Pineapple natural juice that is drained and juice reserved 425g.
• Raisins, natural coloured glace cherries, currants, 75g each
• Orange, finely grated, 1
• Lemon, finely grated, 1
• Ground cinnamon, ¼ tsp
• Grated fresh nutmeg, ¼ tsp
• Vanilla extract, 1 tsp
• Coarsely chopped Brazil nuts, 125g.
• Dark Muscovado sugar, 100g
• Dark rum, 185ml
• Softened butter, 175g
• Molasses sugar, 75g
• Eggs, 3 medium size
• Self raising and plain flour, 175g each.
Ingredients for the Marzipan
• Golden caster sugar, 225g
• Sifted, Golden icing sugar, 225g.
• Ground almonds, 450g
• Eggs, 2 medium size
• Dark rum, 2 tsp
• Marmalade, warm & sieved, 6 tbsp.
• Egg whites, 2 large
• Sifted, Golden icing sugars, plus additional for dusting, 500g.
• Liquid glucose, 2 tsp.
• Whole glace fruits, a few cut pieces.
• Fresh bay leaves
Peel and cut pineapple, dates, prunes, figs and apricots into pieces of similar size, like raisins. Place them in saucepan with raisins glace cherries, currants, cinnamon, zest, nutmeg, nuts, vanilla, muscovado sugar (1tbs), rum and reserved pineapple juice. Now heat, simmer gently, uncovered for about 15 minutes. Stir once or twice. Now transfer it to bowl, cool cover with cling film, leave to soak overnight in refrigerator.
Preheat oven 180°C/fan160°C/gas 4. Double line and great 20cm deep round cake tin along with baking paper. Beat butter until soft. Gradually, beat remaining sugar until mixture gets fluffy and light. Beat eggs, one at a time, add spoonful of plain flour with last egg. Then, sift remaining plain flour along with self raising flour, fold to creamed mixture along with soaked fruits.
Spoon mixture to prepared tin; make slight dip in centre with spoon. Bake for about 30 minutes. Lessen oven temperature to 150°C/fan130°C/gas 2, bake for about 3 hours, until it gets firm. Cool in tin and remove. Wrap in foil of double thickness, place in airtight tin, leave for 1 week just before icing.
For making Marzipan, mix together the sugars in big bowl containing almonds. Take small bowl, whisk lightly the rum and eggs, and add to dry ingredients. Mix properly to form paste. Knead until it gets smooth. Place cake on flat plate or board. Brush cake with marmalade all over. Roll out marzipan on icing sugar dusted surface onto a circle that is big enough for covering sides and top of cake. Lift cake and smoothen the sides and top. The edges are to be trimmed neatly. Then leave it overnight for drying.
For icing, beat lightly egg whites in a big bowl. Add icing sugar, some at a time, stir constantly, until it gets stiff icing, which stands in peaks. Then beat in glucose. Utilize palette knife for spreading the icing over cake and give a slight swirl finish. Decorate bay leaves and glace fruit on top, and finally with a ribbon.
There are a wide range of cakes that can be baked for making the birthday special. The Spice and fruit cake recipe is sure to be an instant hit, if all the guidelines given above are followed meticulously and sincerely.