Christmas Cake

Preparation Preheat the oven to 325°F. Grease and line a 9-inch round cake tin with parchment paper.

Making the Cake Batter In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and brandy.

Adding Dry Ingredients Sift together the flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture, stirring until well combined. Fold in the mixed dried fruits.

Baking Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 60-75 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Decoration Warm the apricot jam and brush it over the top of the cake. Roll out the marzipan to fit the top of the cake and place it on. Decorate with assorted nuts, glacé cherries, and a sprinkle of edible gold dust.