Step 1

Mix the currants, sultanas, raisins, mixed peel and glacé cherries together and pour the rum over top. Cover and set aside for a few hours or overnight. If there is a large amount of alcohol in the bottom of the bowl or pan when you go to make the cake, drain a bit of it off, but if there are only a couple of tablespoons you can safely leave it.

Step 2

To make the cake, preheat the oven to 325°F (165°C or 150°C for fan ovens).

Step 3

Grease an 8 to 10 inch (20 to 24 cm) in diameter, at least 2½ inches (6 to 7 cm) deep) cake pan with butter and line with baking parchment. (The smaller pan will cook more slowly as the cake will be thicker.) My favourite pan is 10 inches in diameter. I like to use a springform pan as it makes the cake easier to remove from the pan.

Step 4

Mix the soaked dried fruit with the chopped and ground almonds. Set aside.

Step 5

Sift the flour, cocoa, salt, baking powder and mixed spice together..

Step 6

In a separate bowl, cream the butter and brown sugar.

Step 7

Add the lemon rind.

Step 8

Add the beaten eggs a little at a time, beating after each addition.

Step 9

Fold in the flour mixture, the coffee essence and then the dried fruit and nuts.

Step 10

Turn the mixture into the prepared cake pan and smooth over the surface, making a slight hollow in the centre so the cake will rise evenly.

Step 11

Bake at 325ºF (160ºC or 150ºC for a fan oven) for 45 minutes, and then reduce the temperature to 300ºF (150ºC or 140ºC for a fan oven) for a further 40 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Do keep an eye on the cake while it is baking as oven temperatures do vary radically and you don't want it to burn. Equally you do not want the cake under-cooked, so be sure that the skewer is coming out clean from the centre of the cake. That is when it is done, regardless of baking time.

Step 12

Cool the cake in the pan for at least an hour and then carefully remove it to cool on a wire rack.

Step 13

After the cake is completely cook you can wrap it in foil. If you are making it well ahead of time, you can keep it in a cool dry place for six to eight weeks, feeding it once a week with a bit more rum. Of course, if you make the cake closer to the time you want to serve it, you can still 'feed' it in this way once a week until you cover it with marzipan.

Step 14

A day or so before serving, we traditionally cover our Christmas cakes with marzipan and royal icing. You can use store bought marzipan and royal icing if you prefer (and I always do!) but the traditional recipes follow.

Step 15

To make the marzipan from scratch, mix the ground almonds, sugar and icing sugar together.

Step 16

Rub or cut the butter into this mixture until it looks like coarse breadcrumbs.

Step 17

Mix the egg yolks and lemon juice and add them to this mixture.

Step 18

Work the paste to a stiff but pliable consistency, adding a bit more lemon juice if it seems dry.

Step 19

Divide the almond paste in half.

Step 20

Using a light dusting of corn flour (corn starch) to prevent sticking, roll the first half into a circle that will cover the top of the cake.

Step 21

Brush the top and sides of the cake with the sieved apricot jam, and apply the circle to the top of the cake, pressing firmly.

Step 22

Using your hands, roll the second half of the almond paste into a long roll and then flatten it as evenly as you can with a rolling pin. This piece needs to be wide enough to cover the sides of the cake.

Step 23

Press the flattened roll along the sides of the cake, pressing firmly and sealing the joins between the top and sides with your fingers.

Step 24

Leave the cake in a cool airy place for several hours so the almond paste can dry out a bit.

Step 25

To make the royal icing, beat the egg whites lightly.

Step 26

Add the lemon juice and glycerine.

Step 27

Beat in enough icing sugar to make a thick coating consistency that rolls easily off a wooden spoon, but leaves it coated.

Step 28

Place the marzipan topped cake on a piece of greaseproof or waxed paper. Have a palette knife to hand to help guide the icing. Pour the icing bit by bit over the top of the cake, spreading it with the knife. Let it find its way down the sides, guiding it with the knife until the cake is completely covered. Leave the cake in a cool airy place overnight, or until the icing has set.