Makes 1 loaf
Plain flour - 700g (1½ lb)
Butter - 25g (1 oz)
Dried yeast - 15g (½ oz)
Caster sugar - 65g (2½ oz)
Salt - pinch
Lemon - 1, zest only
Ground cardamom - 1 tsp
Ground mace - 1 tsp
Dried mixed fruit - 175g (6 oz)
Milk - 300 ml (½ pint), warmed
Eggs - 2, beaten
Rum - 2 tbsp
Marzipan - 50g (2 oz)
Butter - 50g (2 oz), melted
Icing sugar - 50g (2 oz)
METHOD
Sift the flour into a mixing bowl, rub in the butter and add the remaining ingredients except the marzipan, melted butter and icing sugar. Form a soft dough, knead lightly. Return to the bowl, cover with a clean damp cloth, leave to prove in a warm place for 1 hour.
Knead the dough until smooth. Divide in half, shape into rectangles 18 x 7.5 cm (7 x 3 inches). Shape the marzipan into a roll 18 cm (7 inches) long. Place the roll down the centre of one rectangle of dough. Fold the dough over to encase the marzipan. Seal the edges, put the sealed edge underneath. Roll the remaining dough into a roll the same length as the other one.
Place the two rolls close together on a baking sheet. Cover and leave to prove for 20-30 minutes. Bake at 240 °C / 475 °F / Gas 9 for 2 minutes. Turn down the heat to 170 °C / 325 °F / Gas 3 for 50 minutes. Brush with melted butter, dust with icing sugar.
I think I will stick with the cinnamon toast!! LOL