Accompanying the tea

Dry Fruit Cake

• 150 grams of margarine or butter
• 150 grams of sugar (10 spoons)
• A pinch of salt
• 1 spoon of marmalade
• Grated peel of 2 oranges
• 2 spoons of orange juice
• 3 eggs
• 200 grams of raisins
• 100 grams of sugar glazed orange peel (or other dried fruits)
• 200 grams marzipan
• 200 grams of flour (1.6 cups)
• 1 teaspoon of baking powder corn flour for rolling.

• In a food blender mix the margarine, the sugar and the salt until the sugar melts until a light and smooth mixture is obtained.
• Add the marmalade, the orange peel gratings and the orange juice and blend.
• Add the 2 eggs, one at a time and a little of the flour and then the 3^rd egg
• Save, on the side, 2 spoons of flour and add all the balance of the flour into the blender bowl.
• Mix the raisins and the sugar glazed orange peel with the 2 spoons of flour and add this to the mixture.
• Grease an English cake baking pan or into a round pan (20 cm in diameter) and pour half the mixture into it.
• Roll out the marzipan on a surface sprinkled well with corn flour and then place it on top of the mixture in the pan.
• Put the remainder of the mixture in the pan.
• Bake in an oven preheated to the temperature of 150 degrees for 4 hours.
• Note:- this cake keeps well for up to 3 weeks even without refrigeration