marzipan fruit cakerating:
note that this needs to be started *at least* 24 hours before you want to consume it.
100g natural coloured glace cherries, halved
150g dried pears, chopped
100ml white rum
50g ground almonds
zest of 1 lemon
175g plain flour
100g caster sugar
2 large eggs
1 tsp orange flower water
20cm spring form cake tin, buttered and lined bottom and sides, so that the parchment comes a good 10cm above the rim
the night before, mix sultanas, glace cherries and dried pears in a large bowl, cover with the rum. Dice the marzipan and put it in the freezer. Leave both to soak and freeze overnight.
next day, preheat oven to 140/gas 1. Beat together almonds, lemon zest, sugar, flour, butter and eggs. Add drained fruit, orange flower water and frozen marzipan. Put the mixture into the tin, levelling the surface, and making a slight indent in the middle to get an even surface when cooked.
bake for 2 - 2 1/2 hours, or until skewer comes out clean. Do not overcook, as it will continue to cook in its own heat for a bit. But don't worry - there's enough dried fruit and marzipan to stop anyone complaining that the cake is dry.
allow to cool in the tin, rewrap in parchment and foil to store for about a week. Although Nigella does say that she's never managed more than two days' storage ...