Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Holly Kozelsky
10 ounces butter (2 1/2 sticks)
10 ounces sugar (1 1/2 cups plus 2 tablespoons)
12 ounces flour (2 3/4 cups)
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 pound currants
7 ounces sultanas (golden raisins)
7 ounces raisins
5 ounces glace cherries
3 ounces candied citrus peel
1 ounce chopped almonds
a little lemon rind
1 to 2 tablespoons brandy, plus more for feeding.
1 batch marzipan (almond paste)
1 batch white rolled icing
Preheat oven to 265 degrees and double-line a tall 8-inch baking tin with greased parchment paper on the inside. Tie brown paper around the outside of the tin about twice as high as the tin.
Mix butter and sugar until creamy. Beat the eggs in slowly. Mix mixed spice and cinnamon into flour. Mix half the flour into butter and sugar mixture, then mix in all of the fruits and nuts. Then stir in the other half of the flour mixture, followed by the brandy.
Spoon batter (it will be thick) into baking tin, pressing to be sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake). Cover the tin with lining paper and place in oven. Bake for 3 1/2 hours, removing cover near end of cooking time. Remove from oven.
Poke the cake in a few places with skewers, then pour 2 to 3 tablespoons of brandy over it. Pour more brandy every few days. Meanwhile, store the cake wrapped in greaseproof or parchment paper in an airtight tin.
A few days before serving, roll out marzipan and cover cake evenly with it, then roll out white icing and cover cake evenly with it.
(This recipe was contributed as part of a "Cook of the Week" feature.)