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CHRISTMAS CAKE WITH MARZIPAN

Christmas : Williams-Sonoma Collection by Miller, Carolyn Price: $11.86 (30% off) Joining the Williams-Sonoma series is Christmas, which offers treats for everything from Crab Bisque and Red Oakleaf Frisee Salad, Standing Rib Roast with Yorkshire Pudding, Gratineed Leeks and Creamed Spinach, English Trifle, and ...

Makes 1 9-inch (23-cm) cake, or about 18 servings

FOR THE CANDIED CITRUS PEEL:
2 oranges and 2 lemons, well scrubbed
1/2 cup (4 oz/125 g) granulated sugar
2 tablespoons superfine (caster) sugar

FOR THE CAKE:
1/4 cup (1 1/2 oz/75 g) each candied orange and candied lemon peel
1/2 cup (2 1/2 oz/75 g) each dried black Mission figs and dried Calimyrna figs
1 cup (6 oz/185 g) each dried pears and dried apricots
1 cup (5 oz/155 g) dried cherries
3/4 cup (4 1/2 oz/140g) golden raisins (sultanas)
3/4 cup (3 1/2 oz/105 g) slivered blanched almonds
3/4 cup (3 oz/90 g) pistachios
1/2 cup (4 fl oz/125 ml) Cointreau or light rum
1/2 cup (4 fl oz/125 ml) fresh orange juice
1 tablespoon fresh lemon juice
6 tablespoons (3 oz/90 g) unsalted butter at room temperature
1 1/2 cups (10 1/2 oz/330 g) firmly packed light brown sugar
2 large eggs
1 teaspoon almond extract (essence)
1/2 teaspoon orange extract (essence) or oil
1cup (5 oz/155 g) unbleached (plain) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (4 fl oz/125 ml) brandy or light rum, plus more as needed

FOR THE TOPPING:
7 oz (220 g) marzipan
Slivered almonds,
pistachios, and candied citrus peel for garnish

Plan to make this cake 6-8 weeks before serving.
TO MAKE THE CANDIED CITRUS PEEL
Cut the zest from the oranges and lemons into wide strips with a vegetable peeler. Place the zest in a large saucepan and add water to cover. Bring to a boil over medium heat, then immediately drain the zest. Repeat twice so that the zest has been boiled in 3 changes of water. Cut the zest into strips 1/8 inch (3 mm) wide, reserving the trimmings. In a large, heavy saucepan, bring 1/4 cup (2 fl oz/60 ml) water and the granulated sugar to a boil over medium-high heat. Cook until the sugar dissolves, about 3 minutes. Add the zest strips and trimmings and return to a boil. Cook, uncovered, until the syrup is absorbed and the zest is translucent, about 20 minutes.
Spread the zest pieces out on a baking sheet and let cool. Sprinkle them with some of the superfine sugar, stir and spread them out. Let the zest dry for 5 minutes, then stir, sprinkle with the remaining superfine sugar, and spread out. When completely dry, place the zest in a zippered bag or an airtight container. Store indefinitely at room temperature.
TO MAKE THE CAKE
Using a large chef's knife, finely chop the candied citrus peels, dried fruits, and nuts; dip the knife in hot water so it cuts cleanly. In a large bowl, combine all the chopped ingredients. Add the Cointreau and oranges and lemon juices. Stir, cover, and let stand overnight at room temperature.
Preheat the oven to 300 degrees F. (150 C). Cut down one fold of a large, clean double-strength brown paper bag. Cut out and discard the bottom. Draw a circle 17 inches (43 cm) in diameter on the paper and cut out. Place a 9-inch (23 cm) tube pan in the center of the circle, and draw around the base of the pan and the inside of the tube. Fold the circle in half three times, pencil lines outside, and cut off the tip. Unfold the paper and cut along the folds about 4 inches (10 cm) toward the inner circle, stopping at the line. Butter the pan, fit the paper into the pan, and butter the paper.
In a large bowl, using a whisk or an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Beat in the eggs and almond and orange extracts. In another bowl, combine the flour, baking powder, sea salt, allspice, nutmeg, cinnamon, and mace and stir to blend. Gradually stir the dry ingredients into the butter mixture. Stir in the dried-fruit mixture and its liquid.
Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake is ready to pull away from the sides of the pan, about 2 hours and 20-30 minutes. Transfer the pan to a wire rack and let the cake cool completely; this will take 3-4 hours.
Unmold the cake onto a wire rack and lift off the pan. Remove the paper from the cake and brush the top and sides with some of the 1/2 cup brandy. Soak a large piece and wrung cheesecloth (muslin) in the remaining brandy, lightly wring it out, and wrap it around the cake to cover it completely. Wrap the cake with aluminum foil and place it in a zippered plastic bag. Set in cool, dark place and let age for 6-8 weeks. Halfway through the aging time, unwrap the cake down to the cheesecloth, sprinkle it well with brandy on all sides, and rewrap the cake.
TO ADD THE TOPPING
Unwrap the cake completely. Form the marzipan into a disk. On a cool surface, roll the marzipan out into a 9-inch (23-cm) round. Trim the edges. Place the round on top of the cake, pressing it gently, and trim a hole in the center. Place the almonds, pistachios, and candied citrus peel on top of the marzipan in a decorative pattern and press them into the marzipan. To serve, cut the cake into very thin slices and allot 2 or 3 slices per person.

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