225g
sultanas
225g
currants
225g
raisins
115g
prunes, stoned and chopped
50g glacé
cherries, halved
50g mixed
candied citrus peel, chopped
45ml
brandy or sherry
225g plain
flour
pinch of
salt
2.5ml
ground cinnamon
2.5ml
freshly grated nutmeg
15ml cocoa
powder
225g
butter
225g soft
dark brown sugar
4 large
eggs
finely
grated rind of 1 orange or lemon
50g ground
almonds
50g
chopped almonds
Decoration
60ml
apricot jam
25cm round
cake board
450g ready
made almond paste
450g white
fondant icing
225g royal
icing
1.5ml
ribbon |