• prep: 48 hr
• cook: 55 min
• total: 48 hr 55 min

servings:

Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Serve unadorned or with the marzipan and fondant to finish.

• 1/2 cup (1.5 oz, 45g) almonds, coarsely ground
• 1 cup (85g) 3 oz walnuts, chopped
• 2 1/4 cups (12 oz, 340g) dark raisins
• 1 1/3 cups (8 oz, 235g) light raisins
• 1/3 cup( 3 oz, 85 g) candied orange peel
• 1/3cup (3 oz, 85g) candied cherries , chopped
• 1 cup (6 oz, 170g) currants
• zest and juice from 1 lemon
• 2/3 cup (80 ml) brandy plus more for aging (see note)
• 1.5 cups (8 oz, 225g) all purpose flour
• 1.5 tsp baking powder
• 1 teaspoon cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 3/4 cup (6 oz, 170g) unsalted butter
• 3/4 cup (6 oz, 170g) brown sugar
• 4 large eggs
• 1 cup apricot preserves
• 1 recipe marzipan
• 1 recipe rolled fondant
• Royal Icing (find a recipe here )
• Marzipan holly and silver dragees for decoration

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