A rich, dark British fruit cake packed with brandy-soaked raisins, currants, and cherries, fed weekly, then covered in marzipan and snowy royal icing.
Soaked Fruit:
2½ cups raisins
1½ cups golden raisins (sultanas)
1 cup dried currants
¾ cup candied cherries, halved
½ cup candied mixed peel
½ cup brandy, plus more for feeding
1 orange, zest and juice
Cake:
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
4 large eggs
1 tablespoon black treacle or molasses
1¾ cups all-purpose flour
½ cup almond flour
2 teaspoons mixed spice or pumpkin pie spice
½ teaspoon salt
½ cup chopped almonds
Covering:
3 tablespoons apricot jam, warmed
1 pound marzipan
1 pound royal icing (powdered sugar, egg whites, lemon juice)
Combine the dried fruit, peel, orange zest and juice, and brandy. Cover and soak overnight.
Heat the oven to 300°F. Line the pan with a double layer of parchment that stands 2 inches above the rim. Wrap the outside with brown paper and tie with string.
Beat the butter and brown sugar until fluffy. Add the eggs one at a time, then the molasses.
Fold in the flour, almond flour, spice, and salt, then the soaked fruit and almonds.
Spread into the pan, make a slight dip in the center, and bake 3 to 3½ hours until a skewer comes out clean. Cover with foil if the top browns.
Cool in the pan. Poke holes with a skewer and spoon over 2 tablespoons brandy. Wrap in parchment and foil and store in a tin.
Feed with 1 to 2 tablespoons brandy every week for 3 to 6 weeks.
A week before serving, brush with warm apricot jam, cover with rolled marzipan, and let dry 2 days. Spread with royal icing and swirl into snowy peaks.
Soak fruit overnight.
Bake at 300°F with an insulated pan.
Feed weekly with brandy.
Marzipan and ice in the final week.
Find it online: https://recipeshots.com/british-christmas-cake/