1 tablespoon soft butter, plus a little for greasing
1 tablespoon brandy
6 tablespoons mixed dried fruit
1 medium egg
3 tablespoons dark brown sugar
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon self-raising flour
Pinch of salt
1 tablespoon glacé cherries, halved
1 tablespoon candied peel
2 tablespoons almonds, roughly chopped
1 teaspoon icing sugar
75g ready-to-roll marzipan
1 tablespoon apricot jam
75g ready-to-roll icing
3 tablespoons royal icing
1/2 teaspoon water
1/2 teaspoon white sprinkles
1/4 teaspoon edible gold stars
Grease a 350ml mug with a little butter and set aside. Place the butter, brandy and dried fruit in a mug and microwave for 10–20 seconds until melted. Add the egg, sugar, mixed spice, cinnamon and vanilla and beat with a fork until combined.
Add the flour, salt, glacé cherries, candied peel and almonds and fold through.
Cook in the microwave for 3 minutes 20 seconds @ 600W, 3 minutes @ 800W or 2 minutes 40 seconds @ 1000W. Leave to cool until it comes away from the edges then turn out onto a plate to cool completely.
Dust a clean work surface with the icing sugar and roll out the marzipan to a size large enough to cover the entire cake. Brush the cake with half the jam then lay over the marzipan, smoothing it down with your palm as you go, trimming any excess at the bottom with a sharp knife. Repeat the process with the ready-to-roll icing.
Mix the royal icing with the water to a thick consistency. Spoon over the centre of the iced cake and allow to dribble down the sides. While still wet, scatter over the sprinkles and gold stars.