Method
Cake
Grease and line an 8 inch round cake tin.
Line base with a double layer of brown paper and 1 greaseproof.
Line sides with double band of greaseproof and a double band of brown paper outside of tin.
Preheat oven temp 140 deg. Cream butter, sugar and golden syrup. Add other ingredients mixing well. Turn into prepared tin. Wet your knuckles and ensure that the top of the cake is flat and even.
Bake for 1 hour at 140 deg. Turn down heat to 130 deg. And bake for a further 11/2 hours, until golden in colour and firm to the touch. Allow to cool completely in tin before removing.
Store wrapped in greaseproof paper for a few days before pricking with a skewer and pouring the brandy or sherry over base. Leave upside down for around 30 minutes
to allow the alcohol to absorb into the cake. Wrap in grease proof and allow to rest, wrapped in greaseproof in an airtight tin until required.
Apricot Glaze
Mix all ingredients together and warm gently in a small bowl (covered) in the microwave or a small pan. Brush the top and sides of the cake before covering with the almond paste.
Almond Paste
Mix the icing sugar, almonds and caster sugar together in a bowl.
Add lemon juice and a few drops of almond essence and gradually stir in the egg using a wooden spoon. Knead lightly on a little icing sugar and roll out to cover the 8 inch cake.
Royal Icing
Whisk the egg whites in a large bowl until frothy.
Stir in the sifted icing sugar, a little at a time thoroughly with a wooden spoon.
When half the sugar has been added beat in the lemon juice.
Add more sugar beating well after each addition until the icing forms soft peaks.
For piping the icing should be quite firm.
For a softer icing add 2 teaspoons of glycerine. Leave to rest for 24 hours, covered.
When required – stir well before using.
Note this is sufficient to cover an 8inch diameter by 21/2 inch thick cake.
Supplied by Julie Perkins
Christmas 
