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Ingredients Jump to Instructions ↓

  1. :

  2. 2 cups mixed dried or candied fruit, such as

  3. 3/4 cup chopped dried apricots,

  4. 1/4 cup chopped citron and 1 cup dried currants

  5. 1 cup hot strong tea 1/2 cup unsalted butter, softened

  6. 1 cup packed brown sugar

  7. 3 eggs

  8. 1/4 cup tart marmalade

  9. 2 cups all-purpose flour

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon ground ginger

  12. 1/2 teaspoon ground nutmeg

  13. Pinch of salt

  14. 1/2 cup chopped walnuts

  15. Marzipan topping :

  16. 1, 3 1/2 ounces, roll almond paste, marzipan

Instructions Jump to Ingredients ↑

  1. Butter and flour a 2 quart charlotte mold, 7 inches in diameter and 4 1/2 inches deep.

  2. Line bottom with buttered and floured wax paper.

  3. Preheat oven to 250 degrees F.

  4. In medium bowl, soak fruit in hot tea. Set aside.

  5. In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often.

  6. Add eggs, one at a time, beating well after each addition.

  7. Beat in marmalade.

  8. Sift together flour, baking powder, ginger, nutmeg and salt.

  9. gradually add to batter at low speed.

  10. Stir in walnuts. Mix well.

  11. Stir in fruit and tea mixture.

  12. Spread in mold.

  13. Bake for 2 1/2 hours until firm in center.

  14. Cool in pan on rack.

  15. Invert cake onto cake plate. Remove wax paper.

  16. Marzipan topping :

  17. Roll out marzipan between sheets of wax paper into a circle the same size as top of cake.

  18. Remove top sheet of paper.

  19. Trim edges of marzipan to form an even circle.

  20. Invert marzipan on top of cake and peel off remaining paper.

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