Step #1
Method (Makes 18): Place the Sultana’s chopped cherries, apricots, currants, cranberries and zest into a bowl with the Brandy. Mix and leave for 24 hours.
Step #2
Place the Ginger Cake Mix into a bowl and add the water and oil, then mix to form a smooth batter beating for 1-2 minutes. Then add the fruit mixture to the batter and mix well.
Step #3
Divide the mixture between 18 muffin cases, approximately 80g in each. Bake in a preheated oven 180°C (360°F, Gas mark 5) for 20-25 minutes until firm to the touch.
Step #4
Allow to cool completely before decorating. Heat up the apricot jam gently and brush on the top of each cake.
Step #5
Knead the marzipan to soften using icing sugar as required and roll out to about 5mm (¼” inch) in thickness.
Step #6
Using “Christmas Design Cutters”, cut out marzipan shapes and place on top of the cakes. Dust with icing sugar.
