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Our take on this traditional Easter fruit loaf!



INGREDIENTS (serves 4)

250g Marzipan 150g unsalted butter 100g light brown sugar 150g self raising flour 3 tsp mixed spice 3 eggs 350g mixed dried fruit 1 tbsp apricot jam


  1. Preheat oven to 180°C. Grease a loaf tin and line with greaseproof paper

  2. Beat the butter and sugar with an electric whisk for a few minutes, scraping down the side of the bowl with a spatula when necessary, until pale and fluffy. Add the eggs, 1 at a time, beating well after each addition, scraping down the side of the bowl often.

  3. Fold the flour and mixed spice into the mixture until just combined.

  4. Add the dried fruit and fold once again until combined. Spoon the mixture into the prepared pan and place in the oven for 50-60 minutes or until a skewer inserted into the cake comes out clean.

  5. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool. Once the loaf is completely cool, roll out 150g of the marzipan into a rectangle to go on top of the cake.

  6. First, brush the top of the cake with the apricot jam before placing the marzipan on top. Gently press the marzipan on top of the cake, then crimp the edge using your thumb and forefinger of one hand, and the index finger of the other.

  7. Roll the remaining marzipan balls into equal sizes. Brush the marzipan on top of the cake with some milk so that the balls with stick on top of the cake and place on top.

  8. Decorate with mini eggs and enjoy!

Recipe by @justkatieskitchen 👩🏼‍🍳



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