Method
Pre-heat the oven to 170°C then grease and lightly dust a 12cm x 7cm bundt tin with a coating of flour, tapping out the excess.
Beat the sugars together with the orange and lemon zest until fragrant.
Add the butter, a cube at a time so it creams with the sugar, then continue beating until light and fluffy.
Add eggs, one at a time followed by the vanilla extract.
In a separate mixing bowl sift the flour with the almonds, baking powder, bicarbonate of soda, mixed spice, cinnamon, nutmeg and salt.
Add flour mixture into the rest of the batter, alternately with the buttermilk, one third at a time until just combined.
Stir in the diced apple, marzipan, chocolate chips, stem ginger, glace cherries, sultanas and currants.
Pour into the bundt tin and bake for 75-80 minutes, covering the tin with foil after about 30 minutes if the cake is browning too much.
Remove from the oven, and leave for 5-10 minutes to rest in the tin before carefully turning out to finish cooling on a wire rack.
To make the icing mix together the icing sugar with the lemon juice until smooth and thick but just pourable. Spoon over the top of the cake then finish decorating with more marzipan, choc chips and glace cherries on top.
Beat the sugars together with the orange and lemon zest until fragrant.
Add the butter, a cube at a time so it creams with the sugar, then continue beating until light and fluffy.
Add eggs, one at a time followed by the vanilla extract.
In a separate mixing bowl sift the flour with the almonds, baking powder, bicarbonate of soda, mixed spice, cinnamon, nutmeg and salt.
Add flour mixture into the rest of the batter, alternately with the buttermilk, one third at a time until just combined.
Stir in the diced apple, marzipan, chocolate chips, stem ginger, glace cherries, sultanas and currants.
Pour into the bundt tin and bake for 75-80 minutes, covering the tin with foil after about 30 minutes if the cake is browning too much.
Remove from the oven, and leave for 5-10 minutes to rest in the tin before carefully turning out to finish cooling on a wire rack.
To make the icing mix together the icing sugar with the lemon juice until smooth and thick but just pourable. Spoon over the top of the cake then finish decorating with more marzipan, choc chips and glace cherries on top.