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1
Preheat oven to 180C or 350F and light grease and line the base and sides of a deep 22-23 cm round loose-based cake pan with baking parchment paper.
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2
Beat butter, sugar, egss, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
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3
Measure 1/2 cup of the cake batter, put into a bowl and set aside.
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4
Fold in the fruit and rum into the remaining mixture, then gently stir in the marzipan.
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5
Spoon this into the prepared cake pan and smoothen out with a spatula.
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6
Then make a slight dip in the center of the cake.
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7
This will give the finished cake a nice flat top.
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8
Bake for 1 1/4 hours.
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9
Meanwhile, make the fruit and nut topping.
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10
Mix all the nuts, cherries and syrup into the remaining cake mixture.
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11
Spoon the mixture on top of the part-cooked cake (once it has had its 1 1/4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake.
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12
Loosely cover the top of the pan with foil.
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13
Return to the oven for 40 minutes, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden.
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14
Keep an eye on them, so they don't get too dark or burn.
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15
To test the cake, insert a toothpick into the center of the cake, if it comes out clean then it's ready.
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16
Cool in the pan and then turn out, keeping the lining on, and wrap with foil.
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17
(The cake will keep up to 2 weeks or can be frozen up to 2 months.)
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18
To serve, remove the cake from the foil and strip away the lining.
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19
Place on a board or serving plate and tie with a decorative ribbon.
