175 g butter

175 g light brown muscavado sugar

3 eggs

175 g flour

1 pinch of salt

125 g Sultana raisins

125 g glazed, red cherries

55 g chopped, glazed orange peels

½ lemon peel

2 tablespoon apricot jam

1½ tablespoon mixed spices (1 teaspoon allspice, 2,5 cm cinnamon stick, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon ginger)

300 g marzipan

 

Whip the butter and the sugar to a soft mass; and add the 3 eggs one at the time.

Mix spices, salt, and flour into the pastry.

Add the fruits and the lemon peel.

Split the marzipan in three equal sizes. Roll the first and second parts into round pieces fitting the pot (18 cm diameter), in which you bake the cake.

The last third is rolled into 11 balls.

Grease the pot with butter; and pour half of the pastry into the pot.

Cover the pastry with the first layer of marzipan.

Pour the rest of the pastry over it.

Bake the cake in a normal oven at 140°C for 1 hour and 45 minutes.

Take the cake out, let it cool off, and lift it out of the pot.

Glaze the top of the cake with apricot marmelad.

Cover the cake with the second layer of marzipan; and decorate with the 11 eleven marzipan balls.