Christmas Cake Parcels

Line a 20cm square tin with greaseproof paper making sure the greaseproof paper extends about 4 cm above the rim of the tin. Base line the base of the tin with two layers of greaseproof paper.

Preheat the oven to 140°C (fan oven 120°C, gas mark 1).

Place the mixed dried fruits, glace cherries, mixed nuts, lemon zest and brandy in a large bowl. Mix well, so all the ingredients are coated in the brandy. Cover and leave over night if possible.

Sift the flour and mixed spice in another large bowl. Add the ground almonds, sugar and butter. Carefully measure the treacle and add to the bowl.

Add the eggs and mix well with a wooden spoon or electric mixer until you get a smooth glossy mixture.

Using a large metal spoon, add the mixed fruits and fold until the fruits are evenly distributed.

Spoon the mixture into the prepared tin. Smooth the top with the back of a metal spoon. Wrap the outside of the tin with brown paper and tie with string.

Bake in the oven for 3 hours, the cake is ready when an inserted skewer comes out clean and the cake is well risen, and when gently pressed with the fingers it should spring back.

When the cake is cooked remove from the oven and allow to cool in the tin. When the cake is cold remove from the tin, but leave in the greaseproof until ready to use.

Brush the cake with the melted apricot jam. Sprinkle the work surface with icing sugar.

Roll the marzipan to a thickness of 5 mm using a rolling pin. Cut into a square just large enough to cover the cake. Using the rolling pin, lift the marzipan and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets.

Trim excess marzipan off the sides with a kitchen knife. Dust your hands with icing sugar and rub the cake lightly with your hands to ensure a smooth finish. If doing more than one cake repeat until the cakes are covered. If possible leave the marzipan to set for 1 to 2 days at room temperature.

When ready to ice the cakes, brush the marzipanned cakes lightly with a little alcohol or boiled water. Dust work surface with icing sugar.

Roll the white sugar paste icing to thickness of 5mm thick. Cut into a square just large enough to cover the cake. Using the rolling pin, lift the icing and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets.

To make the ribbons roll out some coloured sugar paste icing. Use a paintbrush and brush a cross on the cake with boiled water. Cut two strips of icing, place one horizontally across the cake and the other one vertically over the top, the boiled water securing it in place. Cut two small pieces of icing and fold over and secure with boiled water. Cut two more small strips of icing and use a sharp knife to make the tip of both a 'V' shape. Secure to the cake using boiled water, finishing with a rectangle of sugar paste icing on top for the knot.