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.
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.
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.
Allow to cool completely before decorating.
Heat up the apricot jam gently and brush on the top of each cake.
Knead the marzipan to soften using icing sugar as required and roll out to about 5mm (¼” inch) in thickness.
Using “Christmas Design Cutters”, cut out marzipan shapes and place on top of the cakes.
Dust with icing sugar.