Preheat the oven to 160°C / fan 140°C / gas 3. Prepare your lined tin - I use a 20.5 x 30.5cm one. Soak the sultanas, currants and raisins in the brandy.
Cream the butter and sugar together using an electric whisk until nice and smooth.
Then add the eggs and whisk until combined. Add the flour and nutmeg until you have a nice thick cake batter.
Using a wooden spoon stir in all the dried fruit.
Spoon the mixture into the prepared tin and level out. Bake in the oven for about 1 hour until golden brown. Insert a skewer into the cake and if it comes out clean your cake is cooked. Set aside for your cake to cool before icing.
Brush the top of your cake with a little bit of warmed up apricot jam. Roll out your marzipan to the same size as the cake, not to worry if its too big you can trim any offcuts. Lay this on top of the cake and then brush the marzipan with a bit more jam.
Roll out your icing again to the same size as the cake and cover the marzipan with the icing. Softly using the palm of your hand rub any crack out. Trim any of the offcuts.
Cut all the edges off and slice into fingers.
Serve with a cup of tea or coffee. Enjoy!
View the recipe instructions at Globe Scoffers
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