-
1
A week before baking the cake, place all the soak ingredients in a Tupperware container.
-
2
Mix well, cover and leave for one week, shaking the container each day.
-
3
Place margarine and sugar in a large bowl and beat until light and fluffy.
-
4
Beat in eggs one by one with the treacle.
-
5
Finally fold in flour, spices, nuts and the soaked fruits.
-
6
Place in a greased and double lined 20cm (8 inch) round cake tin.
-
7
Smooth top with back of a wet metal spoon.
-
8
Bake on middle shelf of preheated oven 150C/140C fan/gas mark 2.
-
9
Look at cake after first 2 1/2 hours, then at regular 1/2 hourly intervals until cooked.
-
10
Allow to cool before removing from tin.
-
11
To cover with marzipan: Brush the cake with apricot jam.
-
12
Roll out the marzipan, with icing sugar to prevent sticking, into a circle large enough to cover the cake.
-
13
Place over the cake and smooth over the top and sides.
-
14
Trim edges.
-
15
Allow marzipan to dry 48 hours before icing.
-
16
Knead the white icing on a work surface dusted with icing sugar until soft and pliable.
-
17
Roll out icing about 7.5cm (3 inches) larger all round than the top of the cake, place over cake and smooth over evenly until the cake is completely covered.
-
18
Trim icing at bottom of cake.
-
19
Dissolve the granulated sugar in the water over a low heat until dissolved.
-
20
Bring to the boil and cook until the sugar turns a golden caramel colour.
-
21
Dip fruits into the caramel and leave on baking parchment to cool.
-
22
Decorate cake with caramelised fruits, bay leaves and tie a ribbon round if liked.
