Tropical Festival Cake

Method

1. Wash the mixed fruit thoroughly in cold running water, drain and place in a bowl.
2. Add the cherries, ginger and brandy and leave overnight or until the fruit has absorbed the alcohol.
3. Lightly grease a 20cm/8" cake tin with butter or margarine, line with a double layer of greaseproof paper and set aside.
4. Place the softened butter, marzipan and sugar in a large mixing bowl. Beat together until pale in colour.
5. Add the eggs a little at a time, beating until smooth.
6. Sift in the flour, spices and salt.
7. Add the fruit and stir with a wooden spoon until evenly combined.
8. Turn the mixture into the prepared cake tin, spread level and bake in a preheated oven at 180°C/350°F/Gas 4 for the first 30 minutes, then lower the temperature to 150°C/300°F/Gas 2 for a further 2 hours. The cake is cooked when a skewer comes away cleanly from the centre.
9. Allow the cake to cool with the paper attached.
10. Trim the top of the cake, (if not level), place the apricot jam in a small saucepan and stir to the boil, then brush top of cake.
11. Arrange sliced stem ginger around the edge of the cake, then alternate halves of cherry and almonds until you reach the centre.