Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter sweet. Usually they decorate the top of this cake with 11 marzipan balls representing the apostles minus Judas.

Serves 12

You will need:

For the Cake

Lamb Brand Self-raising flour 350g

Lamb Brand Dried Mixed Fruit 350g

Lamb Brand Castor Sugar 200g

Lamb Brand Brown Sugar 100g

Lamb Brand Glace Cherries 100g

Lamb Brand Blanched Almonds 50g

Lamb Brand Mixed Spice 2 tsp

Margarine 200g

Marzipan 150g

Large Eggs 4

Zest and juice of one orange

To decorate

Lamb Brand Icing Sugar 200g

Lamb Brand Toasted Mixed Nuts and Glace Cherries

Rayner’s Yellow Food Colouring

Milk 2 tbsp

All you have to do is:

Start this recipe by beating together the sugars and butter till light. Add in the eggs, one by one, followed by the flour and spice. Finally, fold in the fruits and nuts followed by the orange juice and zest. Pour half of this mixture into your prepared baking loaf tin. Roll out the marzipan the same size as the baking tin and place onto of the cake mixture. Pour the remaining cake mixture on top and even out. Bake in the oven at 160`c for approximately 2 hours, or until a skewer inserted comes out clean. Allow to cool down completely before decorating. To finish off, mix together the icing sugar with the milk and a little yellow food colouring to a stiff glace icing. Pour over the cake, allowing to drizzle slightly over the sides. Finish off by decorating the top with toasted nuts and glace cherries.