100g caster sugar
5 eggs beaten
400g California Raisins
50g California Raisin paste
75g glace cherries
50g mixed peel
100ml California Raisin Juice
300g plain flour
50g ground almonds
2 tsp mixed spice
250g white marzipan
25g apricot jam sieved
1 x 250g ready-to-roll icing
1 Cream butter, sugar, glycerine and raisin paste, add the beaten eggs slowly.
2 Add raisin juice and fruit, fold in flour, mix well, place half in a greased and papered round 9 inch cake tin.
3 Roll out one third of the marzipan round and place on top add rest of mix and make a dent in centre to allow even rise in the cake.
4 Bake 1-2 hours at 300 degrees test cake with a cocktail stick if it comes out clean it's cooked.
5 Turn out on to a cooling wire allow to get cold.
6 Remove paper, brush top with warm apricot jam, roll out icing and place on top.
7 Roll out the reserved marzipan to a rectangle about 9 x 6 inches (23 x 15 cm), then cut it into 12 long strips about ½ inch (1 cm) wide for the lattice topping.
8 Pre-heat the grill, when hot, brush the marzipan strips with the egg yolk and place the cake under the grill, about 4 inches (10 cm) from the heat.
9 For decoration tie a ribbon around the middle of the cake.
Recipe courtesy of California Raisins