500g (20 ozs) Marzipan
350g (12 ozs) Currants
100g (4 ozs) Sultanas
75 g (3 ozs) Mixed candied Peel
225g (8 ozs) Plain flour
Pinch of Salt
5ml (1 tsp) Ground Cinnamon
175g (7 ozs) Butter or Margarine
175g (7 ozs) Caster Sugar
3 large Eggs, beaten
Small amount of milk
Apricot Jam or Marmalade
Line an 18 cm (7 inch) Cake tin, grease lightly and dust with flour.
Divide the Marzipan into three and roll one of the pieces into a circle the same size as the cake tin.
Mix all the fruit together.
Sift the flour salt and spices together.
Cream the butter and sugar together until soft and light, then add the beaten eggs a little at a time beating well after each addition. Gently fold in the flour adding a little flour if the mixture begins to split or a little milk if the mixture is too dry.
Put half the mixture into the tin, then lay the prepared circle of marzipan on top, finally adding the rest of the cake mix.
Bake in 170ºC, 325ºF or Gas Mark 3 for about one hour, then lower the heat to 150ºC, 200ºF, Gas Mark 2 and bake for a further 3 hours or until the cake is golden brown and is firm to the touch. If it browns too quickly place a piece of greaseproof paper over the top.
Meanwhile take another piece of the marzipan and make 11 small balls, take the final piece and roll out to slightly larger than the size of the tin. The 11 balls represent the Apostles, without Judas….
When the cake comes out of the oven brush the top with apricot jam and lay the circle of marzipan on it, smoothing the edges down the side. Pain the bottom of the Marzipan balls with Apricot Jam and stick those on the top of the cake forming a circle. Brush the Marzipan with a little more Jam then place under a preheated grill until it begins to brown. You will need to watch it carefully to make sure it doesn’t burn.
Store in an airtight tin until Easter Day.
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