- 500 g mixed dried fruit raisins, sultanas, currants, glacé cherries
- Zest of 1 orange and 1 lemon
- 100 ml brandy plus extra for feeding
- 225 g unsalted butter softened
- 200 g soft dark brown sugar
- 4 large eggs
- 225 g plain flour
- 1 tsp mixed spice
- 50 g ground almonds
- 500 g ready-to-roll marzipan
- 500 g royal icing sugar
- Let the cake cool completely before decorating.
- For the best flavor, prepare the fruit cake a day ahead and allow it to rest before icing.
- Store the finished cake in an airtight container in a cool, dry place.
- Decorate with white icing and simple traditional details for an elegant finish.
- Bring the cake to room temperature before serving for the best texture and flavor.
