• 225g x butter
• 225g x self raising flour
• 3 teaspoon x mixed spice
• 400g x dried mixed fruit
• 150g x muscovado sugar
• 50g x golden syrup
• 1 x zest of orange
• 1 x zest of lemon
• 4 x eggs

To decorate:

• 500g x marzipan
• 50g x apricot jam

1. Pre heat the oven to 150c
2. Grease a 8inch cake tin with a little butter and line with parchment paper
3. In a large bowl, butter, sugar, syrup, lemon zest and orange zest. Beat together using a whisk until the mixture has become pale and fluffy.
4. Mix in the eggs one at a time until the mixture is combined.
5. Place the cake mix into the cake tin.
6. Bake for 30 mins, then cover with foil and bake for a further 1 hour until the cake has risen and cooked through.
7. Transfer the cooled cake onto a plate. Cover the top of the cake with a little apricot jam. Roll out 2/3 of the marzipan until it is the size of the top of the cake.
8. Gently place this on top of the cake using your knife to run around the edge of the cake to trim away any excess.
9. Roll the remaining marzipan into 11 equal balls. Brush the bottom of each ball with a little apricot jam, then place onto the edge of the cake. If desired, blow torch the top of the marzipan to colour.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.