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1. Two days before you intend to make the cake place the sultanas, currants and mixed peel in a bowl with the lemon juice, brandy and orange juice, mixing it well and leaving to one side for the fruit to soak up the liquid. This will produce a much moister cake when baked, but can be omitted.
2. Pre-heat the oven to 150C/Gas 2. Line the base and sides of a 20cm deep round tin with silicone paper.
3. Measure the rest of the cake ingredients in with the fruit and beat well until thoroughly mixed. Put half of this mixture in the bottom of the cake tin and level it off so that it is as flat as possible. Divide the marzipan into three equal parts and roll out one piece into a circle 20cm diameter, and put it on the top of the cake mixture. Gently spoon on the rest of the mixture, levelling the surface again.
4. Bake for approximately 2½ hours until brown, well risen and firm to touch. Allow to cool for 15 mins and then turn out to cool on a wire rack.
5. When the cake is cool, warm up the apricot jam in a small saucepan and brush the top of the cake with it. Roll out half of the remaining marzipan to the size of the top of the cake. Press it down firmly and push the edges down with your thumb to crimp it round the sides. Roll the rest of the marzipan into eleven balls to represent the Apostles, without Judas. Brush the top of the marzipan with the beaten egg and place the balls evenly around the outside, brushing the tops of the balls as well. Place the whole cake under a hot grill until the marzipan turns a light golden colour.

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Ingredients

• * 225g sultanas
• * 100g currants
• * 50g mixed peel
• * juice of 1 lemon (optional
• * 50 ml brandy (optional)
• * 50 ml orange juice (optional)
• * 225g soft butter
• * 225g light muscovado sugar
• * 4 eggs
• * 225g self-raising flour
• * 100g glace cherries, rinsed in hot water, dried and quartered
• * grated rind of 2 lemons
• * 2 tsp mixed spice
• For the topping:
• * 450g best quality marzipan
• * 2tbsp apricot jam
• * 1 egg beaten, to glaze

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Difficulty and servings

Makes 20 cakes

Preparation and cooking times

15 minutes to cool

Ingredients

• * 225g sultanas
• * 100g currants
• * 50g mixed peel
• * juice of 1 lemon (optional
• * 50 ml brandy (optional)
• * 50 ml orange juice (optional)
• * 225g soft butter
• * 225g light muscovado sugar
• * 4 eggs
• * 225g self-raising flour
• * 100g glace cherries, rinsed in hot water, dried and quartered
• * grated rind of 2 lemons
• * 2 tsp mixed spice
• For the topping:
• * 450g best quality marzipan
• * 2tbsp apricot jam
• * 1 egg beaten, to glaze

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