Name: Snow-topped holly cakes
Yield: 1
Ingredients: 8 glacé cherries -; small holly sprigs, washed and dried -; 200g dark muscovado sugar -; 175g butter , chopped -; 700g luxury mixed dried fruit -; 50g glacé cherry -; 2 tsp grated fresh root ginger -; zest and juice 1 orange -; 100ml dark rum , brandy or orange juice -; 85g pecan -; 3 large eggs , beaten -; 85g ground almonds -; 200g plain flour -; ½ tsp baking powder -; 1 tsp mixed spice -; 1 tsp cinnamon -; 250g pack marzipan , halved -; icing sugar , for dusting -; 2 tbsp warmed apricot jam -; 500g pack fondant icing sugar -

Ingredients for - Snow-topped holly cakes

1. 8 glacé cherries

2. small holly sprigs, washed and dried

3. 200g dark muscovado sugar

4. 175g butter , chopped

5. 700g luxury mixed dried fruit

6. 50g glacé cherry

7. 2 tsp grated fresh root ginger

8. zest and juice 1 orange

9. 100ml dark rum , brandy or orange juice

10. 85g pecan

11. 3 large eggs , beaten

12. 85g ground almonds

13. 200g plain flour

14. ½ tsp baking powder

15. 1 tsp mixed spice

16. 1 tsp cinnamon

17. 250g pack marzipan , halved

18. icing sugar , for dusting

19. 2 tbsp warmed apricot jam

20. 500g pack fondant icing sugar

How to cook deliciously - Snow-topped holly cakes

1 . Stage

Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.

2 . Stage

Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

3 . Stage

Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.

4 . Stage

Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.

5 . Stage

Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.

6 . Stage

Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.