Name: Christmas cake nibbles
Yield: 30 servings
Cuisine: Bake
Ingredients: 600.00 g glacé fruit; 250.00 ml water; 190.00 ml sugar; 250.00 g butter; 5.00 ml nutmeg ground; 5.00 ml cinnamon ground; 5.00 ml Bicarbonate of soda; 3.00 eggs; 65.00 ml brandy; 250.00 ml flour self-raising; 250.00 ml flour cake; gift box; tissue or wrapping paper; length of ribbon; 250.00 ml icing sugar; 60.00 ml lemon juice; 100.00 g marzipan; Food colouring green; Food colouring red

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Ingredients (19)

600.00 g	glacé fruit
250.00 ml	water
190.00 ml	sugar
250.00 g	butter
5.00 ml	nutmeg — ground
5.00 ml	cinnamon — ground
5.00 ml	Bicarbonate of soda
3.00	eggs
65.00 ml	brandy
250.00 ml	flour — self-raising
250.00 ml	flour — cake
	gift box
	tissue or wrapping paper
	length of ribbon

ICING

250.00 ml	icing sugar
60.00 ml	lemon juice
100.00 g	marzipan
	Food colouring — green
	Food colouring — red

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Method:

Bring glacé fruit, water, sugar, butter, nutmeg and cinnamon to boil in a large saucepan. Reduce heat and simmer for 2-5 minutes. Add bicarb and stir well, then set aside to cool. Preheat oven to 170 ºC. Butter a 25 cm ring pan. Beat eggs and add to cooled mixture with brandy. Add flours and mix well. Transfer mixture to baking pan. Bake in centre of oven for 30 minutes. Reduce temperature to 100 ºC, place cake on bottom shelf and bake for a further 55 minutes. Turn out on a wire rack to cool. Break cake up and roll into small balls, about 2 cm in diameter.
ICING
Combine icing sugar and lemon juice well. Divide marzipan into 3. Leave one plain, and add a few drops of green colouring to one and a few drops of red colouring to the last (use a bowl and mix in colours well, using your hands). Make tiny balls from all three. Drizzle 5 ml (1 tsp) icing over each cake ball and decorate with a few of the marzipan balls. Line box with paper and pack in a layer of cakes. tie up with ribbon.
Makes 30.