1. Soak 875g sultanas, 138g currents, 275g mixed peel in 150ml Earl Grey tea over night. Cover with clingfilm.
2. This takes 9inch/24cm spring form tin. Oven at 130C for fan assisted ovens. Line with a double thickness of brown paper and single thickness of baking parchment. I use the peg to hold it in place, quite ingenious I think. The paper must stand 10cm above the rim of the tin.
3. Soften 281g butter.
4. Cream together 244g brown sugar.
5. Grate the rind of one orange and one lemon.

6. Add one egg at a time making sure you mix well after each one.


7. Then add 2 and a half tbspn marmalade.
8. Add1 1/4 tspn mixed spice.
1/4 tspn cinnamon
1/4 tspn nutmeg
1 tspn almond extract.
9. Add and thoroughly mix fruit and flour alternately. Towards the end it will take a lot of mixing to make sure it's all incorporated.
10. Put into prepared tin and bake for 3 hours on 130 C (for fan ovens). Obviously take the peg off before you put it in the oven!!!
11. It is ready when the skewer comes out clean.
12. When cake is cooked immediately brush with earl grey tea and wrap it in the tin with double thickness of tin foil. This is the trick to it being really moist.
13. When cake is completely cold (which it isn't yet and it was baked last night), remove from tin and wrap in foil and baking parchment for 3 weeks ready for the marzipan.
So tempting to want to eat it right away, the smells all over the house last night and today are amazing.
































