Camilla Wynne’s Fruitcake Cookies – Cherry Bombe

Ingredients

• 85 grams (⅓ cup) diced candied peel
• 40 grams (¼ cup) golden raisins
• 40 grams (¼ cup) currants
• 36 grams (¼ cup) dried cranberries
• 60 milliliters (¼ cup) brandy, dark rum, or orange juice
• 315 grams (2¼ cups) all-purpose flour
• 1½ tablespoons Mixed Spice
• 2 teaspoons baking soda
• ½ teaspoon salt
• 165 milliliters (⅔ cup) neutral oil
• 110 grams (½ cup) brown sugar
• 100 grams (½ cup) sugar, plus more for rolling
• Zest of 1 orange
• 1 egg
• 80 grams (⅔ cup) chopped toasted nuts (preferably a mix of Brazil and pecan)
• 80 grams (¼ cup) molasses
• 115 grams (4 ounces) crumbled marzipan (optional)