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8 oz mixed dried fruit

3 oz glace cherries

4 tbsn rum

1 lb 4 oz bread flour

½ tsp salt

2x 7g sachets of easy yeast

2 oz sugar

Pinch nutmeg

Zest of 1 lemon

3 oz butter

1 egg, beaten


For the marzipan


6 oz almonds

6 oz sugar

1 egg


1 egg, beaten, to glaze

Mix the dried fruit, cherries and rum and set aside.

Made the marzipan by mixing the ingredients with a fork until combined. Set aside.


Mix the flour, salt, yeast, sugar, nutmeg and lemon rind.  Rub in the butter until like breadcrumbs.  Warm the milk until blood warm then mix with the flour mixture, and kneed on a floured surface.


Put the dough in a lightly oiled bowl, cover and leave somewhere warm to prove. When it has doubled in size, turn out on the floured surface again and kneed a little, then roll out into a rectangle.  Spread a layer of the fruit mixture over half of it, fold over and roll out again. Keep incorporating the fruit in this way, until its all in.


Roll out the dough one last time.  Fashion the marzipan into a sausage shape, shorted than the rectangle and place in the middle of the dough,. And wrap the sides up and around it, tucking in the ends, and concealing the join underneath.  Place on a greased baking sheet and leave somewhere warm to prove again.  When it has doubled in size again, warm the oven to 190C (160 fan) and spread the beaten egg over the loaf, before cooking for 20 minutes or so.


Cool on a rack