METHOD: (Makes 1)
Using the ingredients indicated, make up a well developed dough, cover and rest for 10 minutes.
Roll out to a 25 x 40cm sheet. Then using the filling ingredients, brush the melted butter over the dough leaving a 2½cm (1 inch) strip clear along a 25cm (10 inches) edge.
Roll the marzipan out and place along the dough at the opposite end to the unbuttered area. Break up the glacé cherries and place on the dough along the marzipan. Then sprinkle the remaining buttered area with the mixed peel, sultanas and currants.
Moisten the 2½cm (1 inch) strip and roll the dough, starting at the marzipan edge, into a “Swiss roll” until a sealed tube is formed. Roll this tube slightly to extend the length to approximately 30cm (12 inches).
Cut crossways into 16 equal pieces.
Overlapping each piece, place on to a well greased tray to form a ring.
Cover with a clean, damp tea-towel and prove in a warm place for 25-35 minutes or until doubled in size. Removing the cover before baking.
Bake in a preheated oven at 200°C, (400°F, Gas Mark 6) for 15 – 20 minutes or until golden brown.
When removing from the oven, brush immediately with the sugar syrup made from the sugar and water.
Place on a cooling wire and cool completely.
Whilst cooling, make up the water icing with the icing sugar and water.
When the ring is completely cool, using a piping bag, spin with the water icing.