Step 1

Place the currants, sultanas, raisins, glacé cherries and mixed peel in a large mixing bowl and stir in the brandy. Cover and leave the fruit to absorb the brandy overnight.

Step 2

Pre-heat the oven to 150°C / 130°C fan / gas 2.

Step 3

Line a 23cm cake tin with a double layer of baking parchment at the base and around the sides of the cake tin.

Step 4

Beat the butter and sugar in a stand mixer for a few minutes until it’s a light coffee colour.

Step 5

Whisk the eggs together lightly then pour into the butter and sugar with the mixer on until it’s completely combined. Scrape down the sides every so often.

Step 6

Whisk the ground almonds together with the flours, spices and salt until well mixed. Then add into the cake mixture.

Step 7

Once combined, fold in the soaked fruit, peel, almonds, black treacle and orange and lemon zests.

Step 8

Pour the cake mixture into the tin, smoothing down the surface.

Step 9

Finally cover the top of the cake with a double square of baking parchment with hole in the centre just to protect the surface of the cake from getting dry.

Step 10

Bake for 3½ - 4 hours. Check after 3½ to see if an inserted skewer comes out clean. If so then remove from the oven.

Step 11

Cool the cake for 30 minutes in the tin.

Step 12

Remove the cake carefully to finish cooling on a wire rack.

Step 13

When the cake is completely cold pierce the surface several times with a skewer and spoon over the extra 2 tablespoons brandy.

Step 14

Wrap the cake in double baking parchment followed by a double layer of aluminium foil and store in a large airtight tin in a cool dark place.

Step 15

Unwrap and feed the cake with 2 tablespoons of brandy every 10 days until you are ready to decorate it.

Step 16

Place the cake on a cake board, upside down to give a lovely smooth surface to work with.

Step 17

Heat the apricot jam in a small saucepan with a splash of water until boiling then sieve.

Step 18

Brush the surface of the cake all over with apricot jam so the marzipan can stick.

Step 19

Roll out your marzipan and drape over the surface of your cake, tuck it in all around using your hands. A cake smoother is also an excellent tool to get a really even surface over the surface and around the sides. Trim the excess marzipan at the base of the cake and smooth out at the bottom.

Step 20

Leave the cake out overnight for the marzipan to dry out the excess oils before you cover with the icing.

Step 21

Brush the surface of the marzipan with a little brandy then roll out the icing and drape over the top of the cake. Tuck it in around the sides with your hands and again use a cake smoother to get a really even surface over the surface and around the sides. Trim the excess icing at the base of the cake.

Step 22

Secure a ribbon to the base of the cake to hide any messy ends.

Step 23

Pour the egg white into one small bowl and the sugar into another small bowl.

Step 24

Dip the redcurrant stalks into the egg whites and shake off the excess.

Step 25

Dip the coated redcurrants into the sugar until covered and place on baking parchment to dry overnight.

Step 26

Repeat with the rosemary.