SIMPLE AND PRETTY FRUITCAKE

A MOIST and light ‘cut and come again’ fruitcake that uses the very forgiving rubbed-in method, which makes it perfect for first-time bakers

Makes 1 large cake

Kit you’ll need

20.5cm (8in) spring-clip tin or round, deep cake tin

Baking paper

For the sponge

350g (12oz) self-raising flour Good pinch of salt 175g (6oz) unsalted butter, diced 175g (6oz) golden caster sugar Finely grated zest of 1 unwaxed lemon 275g (9¾oz) luxury mixed fruit 150g (5½oz) marzipan, in 1.5cm

( 2/3in) cubes 3 medium eggs, at room temperature 4 tbsp milk, at room temperature

For the topping

2 tbsp apricot jam, sifted, or apricot glaze 2 tsp boiling water 2 tbsp toasted flaked almonds 1 Preheat the oven to 180c/160c fan/ 350f, gas 4. Grease and line the tin.

2 To make the sponge, sift the flour and salt into a mixing bowl, then add the cold butter, tossing it in the flour to coat. Using the tips of your fingers, rub in the butter with the flour until the mixture looks like fine crumbs. Stir in the golden caster sugar and lemon zest. When everything is combined, add the mixed fruit and marzipan. Mix well.

3 Beat the eggs and milk in a small bowl with a fork until just combined, then tip into the mixing bowl and stir well with the spoon until you have a stiff mixture. Spoon into the prepared tin.

4 Bake for 70 minutes until golden brown. Check it is cooked by inserting a cocktail stick or skewer into the centre; if it comes out clean, it is ready.

5 Run a round-bladed knife around the inside of the tin to loosen the cake. Leave on a wire rack until cold. For the topping, mix the jam with the boiling water until smooth, then brush it over the cake. Scatter over the almonds.