Preparation:
Grease and line a deep 23cm (9 inch) round cake tin.
Cream together the butter, sugar and treacle until light and fluffy. Beat in the eggs one at a time adding 25g (1oz) of flour with the last two.
Sieve in the remaining flour with the spices and fold in. Stir in the prepared fruit, nuts and lemon rind.
Spoon the mixture into the prepared tin and smooth the top, hollowing the centre slightly.
Place in a preheated oven 150 øC, 300 øF, Gas Mark 2 for 3-3 3/4 hours or until a skewer inserted into the centre of the cake comes out clean.
Mix the almonds and sugar and bind together with the beaten egg, lemon juice and almond essence (or use 1 kg/2lb ready made marzipan).
Brush the tops and sides of the cake with jam. Roll out just over half the almond paste into a 23cm (9 inch) circle and place on top of the cake.
Roll out remaining paste into two strips the depth and half the circumference of the cake. Place these round the sides of the cake and press together. Place on the cake board and leave to dry for 3-4 days before icing.
Lightly whisk the egg whites. Add the icing sugar a little at a time, beating well between each addition until the icing forms peaks.
Beat in the lemon juice. Spread over cake and draw up in peaks to give a snowy effect. Decorate with holly, robins etc. |
