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Wash the mixed fruit thoroughly in cold running water, then drain and place in a bowl. Add the cherries, ginger and brandy and leave overnight or until the fruit has absorbed the alcohol.
Lightly grease an 8-inch cake tin with butter or margarine, line the double layer of greaseproof paper and set aside. Place the softened butter, marzipan and sugar into a large mixing bowl, then beat together until pale in color. Add the eggs a little at a time, beating until smooth. Sieve in the flour, spices and salt. Add the fruit and stir in with a wooden spoon until evenly combined. Turn the mixture into the prepared cake tin, spread level and bake in a preheated oven at 350 degrees F for the first 30 minutes, then lower the temperature to 300 degrees F for a further 2 hours. The cake is cooked when a skewer comes away cleanly from the center. Allow the cake to cool with the paper attached.
To decorate, trim the top of the cake (if not level), place the apricot jam in a small saucepan and stir to the boil, then brush the top of the cake. Arrange sliced stem ginger around the edge of the cake, then alternate halves of cherry and almonds, until you reach the center. Alternatively, this cake can be iced. The flavor and texture will improve if kept in a cake tin for 2-3 weeks. |
