The cake was then cooked in the oven for three hours and then left to cool completely. I then wrapped the cake in baking paper and cling film, before placing in an air tight container to seal in all of the moisture from the fruit, brandy and marzipan.Today both Jason and I completed the decoration of the cake with the final disc of marzipan which was then topped with marzipan balls, depicting the 12 disciples minus Judas. The cake was then put under the grill, making the marzipan bubble and crisp up; I’ve now discovered that marzipan tastes amazing warm!
We couldn’t resist the cake once we’d finished decorating it, and both had a slice. The base and sides were a little dry but the inside was incredibly moist and moreish, definitely a recipe to be made again next year, although maybe with a little more finesse when it comes to the decorating of the cake, as it doesn’t have quite the finish I was hoping for. . . practice makes perfect!