Prep Time::30 mins
Cook Time:: 2 hrs 40 mins
Additional Time::10 mins
Total Time:: 3 hrs 20 mins
Servings::12
Yield::1 (8-inch) springform pan
Ingredients
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1 cup butter, softened
1 cup light brown sugar
4 large eggs
1 ¾ cups self-rising flour
1 ⅓ cups golden raisins
1 cup dried currants
⅔ cup candied cherries – rinsed, dried and quartered
¼ cup candied mixed fruit peel, chopped
2 tablespoons grated lemon zest
2 teaspoons mixed spice
1 pound almond paste, divided
2 tablespoons apricot jam
1 large egg, beaten
Directions
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
Set the oven's broiler to high.
Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.