English Easter Fruit Cake

Name: English Easter Fruit Cake
Ingredients: 1 3/4 cup self raising flour; 1 None lemon, zested; 1 None orange, zested; 3 oz ground almonds; 3 oz almonds, roughly chopped; 1 1/3 cup raisins; 3 oz currants; 2 oz candied lemon peel; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 8 oz butter, softened; 1 cup brown sugar; 5 medium eggs; 1 lb marzipan

15 ingredients

4 steps

Ingredients

1 3/4 cup self raising flour
1 None lemon, zested
1 None orange, zested
3 oz ground almonds
3 oz almonds, roughly chopped
1 1/3 cup raisins
3 oz currants
2 oz candied lemon peel
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
8 oz butter, softened
1 cup brown sugar
5 medium eggs
1 lb marzipan

Directions

1

Preheat oven to 300°F. In a large bowl, mix the flour, zest, ground almonds, chopped almonds, raisins, currants, lemon peel, cinnamon, ginger and nutmeg.
2

In a separate bowl, cream together the butter and sugar. Stir in the eggs one at a time then combine with the other bowl. Mix until everything is well combined and transfer half to an 8 inch cake pan.
3

Roll 1/3 of the marzipan to an 8 inch circle, place on top of the mix in the cake pan, top with remaining mixture and bake for 2 hours. When baked, remove from the oven and allow to cool for 10 minutes in the pan before turning out and cooling on a wire rack.
4

Roll another 1/3 of marzipan to an 8 inch circle and place on top of the cooled cake. Crimp the edges so they are wavy. With the remaining 1/3 of marzipan, divide into 12 and roll into balls and arrange on top of the cake at equal intervals. Place under a preheated broiler for 5 minutes to brown the marzipan and serve.