Put the butter, sugar, fruit, zests, juice and 100ml/3Fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
Remove the pan from the heat and leave to cool for 30 minutes.
Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line the cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
Prepare a 7 inch round cake tin (about 5 inches deep) by greasing and lining it with parchment paper. Also make a collar of double thick Kraft, brown paper and tie it around the outside of the cake tin. It should be at least 2 inches taller than the cake tin itself. This will protect the cake during the long, slow cooking.
Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1? hours (about a further 1? hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.
Before using, melt some apricot jam with a little boiled water and brush all over the cake. Now roll out 'ready to use' marzipan and cover the cake with it, moulding to shape. Now brush with boiled water and cover with 'ready to use' royal icing in the same manner. Decorate to your own satisfaction.
A superbly rich, moist, full-fruit cake in the best traditions of a UK Christmas. Also much easier to make and assemble than you'd expect!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 20|
|Calories from Fat: 132 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 98.8mg||30 %|
|Sodium 96.3mg||3 %|
|Potassium 413.6mg||11 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 39.9g|
|Protein 5.8g||8 %|
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Calories per serving: 325
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