This classic cake makes the perfect family treat for a bank-holiday weekend. It offers a wonderful fruit cake covered with marzipan to go with your other teatime treats over Easter.

Makes one 20cm round cake.

Shopping List

• 225g butter softened
• 225g caster sugar
• 4 eggs beaten
• 500g mixed dried fruit
• 115g glace cherries
• 3tbsp sherry (optional)
• 275g plain flour
• 1tbsp mixed spice
• 1tbsp baking powder
• 675g yellow marzipan
• 1 egg yolk, beaten
• Ribbon, sugared eggs, sugarpaste animals to decorate

Method

1. Preheat oven 160c. Grease deep 20cm round cake tin, line with a double thickness of greaseproof paper and grease the paper.
2. Using your Food Processor (large bowl with dough blade) put all the ingredients in, except marzipan, egg yolk and decorations. Mix until combined.
3. Roll out half the marzipan to a 20cm round. Spoon half the cake mixture into the cake tin and place marzipan round on top. Add the other half of cake mixture and smooth the surface.
4. Bake for 2 hours 30 mins, or until golden and springy to the touch. Leave in the tin for 15 mins, then turn out on to a wire rack, peel off the lining paper and leave to cool.
5. Roll out the reserved marzipan to fit the cake. Brush the cake top with egg yolk and place marzipan on top. Flute the edges and make a pattern on top with a fork. Brush with more egg yolk. Put the cake on a baking sheet and grill for 5 mins to brown the top lightly. Allow to cool before decorating.