Ribbons, sugared eggs and sugar paste
animal. to decorate
Preheat the oven to 160oC/325oF/Gas
3. Grease a deep 20cm round cake tin, line with a double thickness of
greaseproof and grease the paper.
Beat together the butter and sugar
until light and fluffy. Gradually beat the eggs. Stir in the dried
fruit, glace cherries and sherry, if using. Sift over the flour, mixed
spice and baking powder, then fold in.
Roll out half the marzipan to a 20cm
round. Spoon half of the cake mixture into the cake tin and place the
round of marzipan on top. Add the other half of the cake mixture and
smooth the surface.
Bake for 2 1/2 hours, or until golden
and springy to the touch. Leave in the tin for 15 minutes, then turn out
on to a wire rack, peel off the lining paper and leave to cool.
Roll out the reserved marzipan to fit
the cake. Brush the cake top with egg yolk and place the marzipan on
top. Flute the edges and make a pattern on top with a fork. Brush with
more egg yolk. Put the cake on a baking sheet and grill for 5 minutes to
brown the top lightly. Cool before decorating.