Ingredients
2 eggs
2 cups flour
¾ cup brown sugar
1 tsp baking powder
½ cup oil
½ cup milk
½ teaspoon mixed spice
½ teaspoon vanilla essence
½ cup cherries (rinsed)
½ cup dried cranberries
½ cup raisins
½ cup sultanas / fruit cake mix
¾ cup pecan nuts / flaked almonds
Topping
250g marzipan
450g fondant
1 tablespoon Apricot Jam
2 eggs
2 cups flour
¾ cup brown sugar
1 tsp baking powder
½ cup oil
½ cup milk
½ teaspoon mixed spice
½ teaspoon vanilla essence
½ cup cherries (rinsed)
½ cup dried cranberries
½ cup raisins
½ cup sultanas / fruit cake mix
¾ cup pecan nuts / flaked almonds
Topping
250g marzipan
450g fondant
1 tablespoon Apricot Jam
Directions
Preheat the oven to 150°C
Beat the eggs for 1-2 minutes
Add the oil, sugar, milk and sifted dry ingredients and mix well until the mixture is smooth and creamy.
Now add the fruit and nuts and stir through until mixed evenly throughout the mixture.
Bake in a brownie tin (sprayed with non-stick spray) for approx 60 minutes at 150°C.
Once the cake has cooled completely, spread the jam over the top. Roll out a think sheet of Marzipan and place over the cake. Trim the edges.
Now roll out fondant, slightly thicker than the marzipan layer, and place on top of the Marzipan. Trim the edges and decorate with edible decorations.
Preheat the oven to 150°C
Beat the eggs for 1-2 minutes
Add the oil, sugar, milk and sifted dry ingredients and mix well until the mixture is smooth and creamy.
Now add the fruit and nuts and stir through until mixed evenly throughout the mixture.
Bake in a brownie tin (sprayed with non-stick spray) for approx 60 minutes at 150°C.
Once the cake has cooled completely, spread the jam over the top. Roll out a think sheet of Marzipan and place over the cake. Trim the edges.
Now roll out fondant, slightly thicker than the marzipan layer, and place on top of the Marzipan. Trim the edges and decorate with edible decorations.
Source : allrecipes.Com
