1. Place Country Cake Mix, water, oil, mixed spice and caramel colour into mixing bowl fitted with beater.
    2. Mix on 1st speed for 1 minute, followed by 6 minutes on 2nd speed.
    3. Gently blend in sultanas, currents, cherries and zest.
    4. Deposit 1kg of batter into greased and lined cake tin.
    5. Bake at 185°C (370°F) for approximately 2 hours and 10 minutes until well risen and firm to touch (if browning to fast, cover with foil)
    6. Allow to cool in tin for 10 minutes before turning out onto wire rack.
    7. Once cool, spread with warmed apricot jam, a layer of marzipan, 11 marzipan balls and dust with Sweet Snow®, make a criss-cross pattern with a knife, use a blow torch to colour marzipan.


  • 1kg Country Cake Mix
  • 400g Water
  • 10g Mixed Spice
  • 5g Caramel Colour
  • 200g Sultanas
  • 100g Currants
  • 100g Glacè Cherries (quartered)
  • Grated zest of 2 lemons & 2 oranges
  • Apricot Jam (warmed)
  • Yellow Marzipan
  • Sweet Snow
  • 200g Oil