Two-toned Christmas cake | Women's Weekly Food

Ingredients

• DARK LAYER
• 1 cup (230g) glacé pineapple, finely chopped
• 1½ cup (250g) sultanas
• ¾ cup (120g) currants
• ½ cup (80g) candied orange peel strips, chopped
• 1 cup (200g) red glacé cherries
• ½ cup (125ml) brandy, plus extra for brushing
• 60g butter, softened
• ¾ cup (165g) brown sugar
• 3 eggs
• ¾ cup (105g) roasted hazelnuts, coarsely chopped
• 60g dark chocolate, grated
• ¾ cup (110g) plain flour
• 2 teaspoons ground cinnamon
• ½ teaspoon bicarbonate of soda
• 250g ready to roll marzipan
• LIGHT LAYER
• 125g butter
• 1 cup (220g) caster sugar
• 1⅓ cups (200g) plain flour
• ¾ cup (120g) sultanas
• ¼ cup (55g) glacé pineapple, chopped
• ½ cup (70g) slivered almonds, toasted
• 1 cup (140g) roasted hazelnuts
• 1 cup (160g) blanched almonds