- 175g (6oz) margarine or butter
- 175 g (6oz) golden caster sugar
- 1 orange – grated zest
- 4 large eggs
- 200g (7oz) plain flour
- 1 teaspoon mixed spice
- 175g (6oz) currants
- 175g (6oz) sultanas
- 175g (6oz) raisins
- 75g (3oz) mixed peel
- 50g (2oz) glacé cherries
- 500g (1lb) marzipan
- 2 tablespoons apricot jam or glaze
- Beaten egg to finish
Optional: mini easter eggs
Grease the tin and line with baking parchment paper. Heat the oven to Gas 2/ 160C.
Cream together the fat and sugar and add the grated orange zest.
Gradually beat in the eggs then fold in the flour and spice followed by the dried fruits and quartered cherries.
Take 1/3 of the marzipan, cut into 1cm/½ inch dice and stir into the mixture.
Spoon into the tin, smoothing the top with a slight hollow in the centre.
Bake for 1 1/2 hours approx until firm.
Leave in the tin for 15 minutes before turning out onto a cooling rack and leave to go cold. It can be wrapped in foil and kept for 2-3 days before finishing.
Roll out the remaining marzipan to the same size as the top of the cake.
Brush the top of the cake with heated apricot glaze then place the marzipan on top.
With the back of a knife mark diamonds then pinch the edges with the thumb and fingers. Brush with beaten egg. Place under a moderate grill until golden, watching very carefully because it browns quickly.
To finish: use the coloured eggs or yellow chicks etc to your choice.
This mixture could be made in a 20cm (8 inch) square tin.