1 tsp dried yeast
5 fl oz warm milk (45 deg C)
1 large egg
2oz castor sugar
Pinch of salt
3oz butter
12oz plain flour
2oz currants
2oz raisins
2oz glace cherries, quartered
5oz dried peel
6oz marzipan (or more – 1lb does nicely)
1 tablespoon icing sugar
1 tsp ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until creamy (approx 10 mins)
In a large bowl, combine yeast mixture with egg, sugar, salt, butter (rubbed in) and half of the flour. Beat well. Add the remaining flour, a little at a time, stirring well after each addition. When dough has begun to pull together, turn out on to floured surface and knead in currants, raisins, cherries and peel. Continue kneading until smooth and supple (approx 8mins).
Lightly oil a large bowl, place the dough in the bowl and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume – approx. 1hr.
Lightly grease a baking sheet, deflate the dough and turn it out on to a floured surface. Roll the marzipan into a rope and place in the centre of the dough. Fold the dough over to cover it, pinch the seams together to seal. Place the loaf (seam side down) on to the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume (approx 40mins). Meanwhile, preheat over to 175C.
Bake in preheated oven for 10 minutes, then reduce head to 150C and bake for a further 30-40mins or until golden brown. Allow to cool on wire rack and sprinkle with icing sugar and cinnamon.