Classic Victorian Christmas Cake | Mary Berry

Ingredients

• 175g (6 oz) raisins
• 350g (12 oz) glacé cherries, rinsed, thoroughly dried and quartered
• 500g (1 lb 2 oz) currants
• 350g (12 oz) sultanas
• 150ml (¼ pint) sherry, plus extra for feeding finely grated zest of 2 oranges
• 250g (9 oz) butter, softened
• 250g (9 oz) light muscovado sugar
• 4 eggs
• 1 tablespoon black treacle
• 75g (3 oz) blanched almonds, chopped
• 75g (3 oz) self-raising flour
• 175g (6 oz) plain flour
• 1½ teaspoons mixed spice
• To finish and decorate
• about 3 tablespoons apricot jam
• sieved and warmed icing sugar
• 1kg ready made marzipan
• 1kg ready made royal icing