Yes, I know I know wrong time of year to be talking about a festive German cake but I loved baking it and it was yummy too. I felt like I was in a Home Ec class once more and delving my hands into this sticky mixture.

Ten out of Ten and my family loved it too which is always a bonus.


  • Servings: 6-8
  • Level of difficulty: Easy
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes


  • 500g plain white flour, sifted
  • 2 pinches Salt
  • 125g unsalted butter, softened
  • 15ml Baking powder
  • 200g unrefined caster sugar
  • a few drops vanilla extract
  • a few drops almond extract
  • 30ml dark rum
  • 1 large lemon, finely grated zest
  • 1 tsp cardamon seeds
  • 10ml ground mixed spice
  • 50g suet
  • 125g currants
  • 125g raisins
  • 125g almonds
  • 40g chopped mixed candied peel
  • 250g Crème fraîche, or thick greek-style yogurt
  • 2 large Eggs, beaten
  • 250g natural-colour marzipan

To finish

  • 25g melted butter
  • icing sugar, sifted


1. Preheat the oven to 180C/gas 4. Grease a baking sheet.

2. Mix the flour and salt in a large bowl and rub in the butter. Add the baking powder, sugar, vanilla and almond extracts, rum, lemon zest, mixed spice, suet, dried fruits, almonds and peel and mix well. Stir in the crème fraîche and eggs to form a nice firm dough.

3. Put on a floured surface and gently roll out with a rolling pin to form an oblong about 30 x 45cm and 2cm thick. Form the marzipan into a sausage shape the length of the dough. Fold the top of the dough over the marzipan, and seal well. Fold under the ends.

4. Place on the baking sheet and bake for about 35-40 minutes, or until well risen and golden brown. The cake will spread slightly – don’t worry this is quite normal.

5. Once cooked, remove from the oven and cool on a wire rack with a piece of foil underneath. Brush liberally with melted butter and dust with plenty of icing sugar. Leave to cool.

6. Wrap tightly in foil to store; it will keep for 2-3 weeks in a cool place. Cut into large slices to serve.

Leave a comment

Filed under Food

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s