Christmas Cake

Preparation Preheat the oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

Step 1 In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Step 2 Beat in the eggs, one at a time, until well combined.

Step 3 Sift in the self-raising flour, ground cinnamon, ground nutmeg, and ground cloves. Mix until just combined.

Step 4 Fold in the chopped mixed nuts, raisins, currants, chopped dried apricots, chopped glace cherries, mixed peel, orange zest, and brandy.

Step 5 Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 6 Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.

Step 7 Remove the cake from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.

Decoration Once the cake has cooled, remove any parchment paper lining and brush the top with warmed apricot jam.

10.Roll out the marzipan to fit the top of the cake and place it on top, pressing gently to adhere.

11.Roll out the royal icing and cover the marzipan with it, smoothing it out with a palette knife.