Simnel loaf cake

Method

1. Mix the dried fruit, peel, cherries, zest and brandy/orange juice in a non-metallic mixing bowl, then cover and set aside for at least 2 hours or overnight (see Make Ahead).
2. When ready to cook, heat the oven to 150°C/130°C fan/gas 2. Put the butter and sugar in a large mixing bowl, then beat with an electric mixer for about 5 minutes until light and fluffy. Gradually beat in the beaten eggs, bringing the mixture back to smooth before each addition, adding 1 tbsp flour if the mixture looks as though it might curdle.
3. Add the flours, ground almonds, spices and a pinch of salt, then gently fold in until almost combined. Add the soaked fruits and any juices, scatter the marzipan chunks on top, add 2 tbsp apricot jam, then fold everything together using a large metal spoon until smooth. Spoon into the prepared tin, level the top, then bake for 2¼ hours until a skewer pushed into the centre comes out clean. Leave to cool in the tin for 30 minutes, then remove and set on a wire rack to cool completely (see tip).
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4. Warm the remaining apricot jam until just melted, then brush over the cake before slicing to serve.