I buy a can of almond paste and make my own marzipan...
I use brandy in my fruit cake....just plain old brandy in it and while it's aging...not the most expensive but something that is VSOP.
Linda C

Linda, thanks for replying.

I've never made marzipan! Any special pointers you could share with me so I don't end up with a mess???? Do you buy it in the supermarket by the can? Which section. Sometimes when I ask for something a little out of the ordinary, the staff tend to stare at me blankly and I end up frustrated & ticked off........ :) (Bovril, Marmite etc...)

Thanks.
Joanmary

Frankly I can't remember what recipe I used......
I think once I bought ready made marzipan and another time I did it using blanched almonds which I put into the blender with soem sugar and then mixed with egg white...
But I know there are all sorts of recipes calling for sweetened condenced milk or marshmallow fluff....but mine was just almonds, egg, sugar and maybe vanilla.
I do remember that about when I was giving up and put it in the refrig for a rest....then it finally came together.
Linda C

Joanmary, my Grandmother used to use both brandy and rum in hers. I remember every year my Grandfather saying, "Mary, you are making fruitcakes with my rum and brandy again, aren't you?"
Would you be interested in mail ordering the marzipan??
I'll look if you are.

Here's a neat looking store. And there are many others on Google.

Here is a link that might be useful: http://www.olddutchstore.com/advanced_search_result.php?keywords=marzipan

I've ordered things from this site and they are excellent.........my order arrived in excellent condition and very fast.

Here is a link that might be useful: http://www.hollandsbest.com/english/

Here's a recipe if you want to make your own. I'd probably just use one of the sources Roselin listed. It's sold here with all the baking supplies.

Here is a link that might be useful: Marzipan

lindac thanks for the info.
roselin32. Yes, brandy and rum! I did not have any at some point and poured scotch over the poor aged cake to keep it moist. Ugh! Had to wait for that to 'dissipate' and poured brandy over. Never tasted the same, but I never could throw it away and between my daughter an myself we ploughed through it....... :)
ginger_st_thomas

I was told of a British Depot store in northern Ft. Lauderdale as well as an 'international' store, so I'll visit them this week. I'll need quite a bit of Marzipan to cover the couple of cakes I'll make so perhaps I'll be able to find it sold in larger batches, or alternatively, make my own. ginger st thomas, that's a perfect link. Thanks so much.

What's Christmas without the Fruit Cake, right!
Joanmary

Joanmary, I struggle thru Christmas every year without fruitcake!! LOL. A nurse that lived next door to us in Germany made one for us the Christmas they were there......all it had for fruits was candied pineapple and candied cherries......and of course, nuts. It was a white fruitcake and I must say, I really enjoyed it. Hope you find all the marzipan you need. And brandy and rum too!!!
Sounds like fun.

Here's one Sharon Cb shared last year-- perhaps she'll add her photos to this :

Diane's Home Cookin Chapter: Heirlooms , Traditional & Ethnic

English Christmas Cake (from SharonCb 2005 )
======================
1 pound flour (4 cup)
3/4 pound butter (1 3/4 cup)
1/2 pound soft brown or castor sugar
1 pound sultanas (2 2/3 cup)
1 pound currants (2 2/3 cup)
6 ounces chopped mixed peel (1 cup)
1/4 pound glac cherries chopped (2/3 cup)
6 large eggs
1/4 pound almonds (1 cup)
1 teaspoon grated orange rind
1 tablespoon black treacle (molasses)
1 level teaspoon baking powder
1/2 teaspoon mixed spice
1 wineglass (or more) of brandy
1 Sieve the flour with the baking powder, spice and a pinch of salt
2 Blanch the almonds and finely chop; chop the peel or put through a mincer;
quarter the cherries.
3 Put the butter into a bowl and warm it slightly; beat with a wooden spoon
Add the sugar and continue to beat until the mixture is light and fluffy. Beat
in the eggs one at a time, using a level dessertspoon of flour as each egg is
added. Then stir in the treacle (molasses).
4 Add half the rest of the flour, all the fruit, almonds and orange rind Put
the other half of the flour on top, stir and mix well but do not beat. Put in
the brandy. If the mixture seems too stiff, add a little milk - the mixture
should drop easily from a spoon.
5 Prepare a cake tin about 10 inches in diameter, grease the tin then line
with buttered grease-proof paper high enough to come 2 to 3 inches above the
top of the tin.
6 Put in the cake mixture, slightly press in the centre to make the cake rise
evenly and stand the cake on a layer of coarse crushed salt on a baking tin (or
cookie sheet). This will prevent the bottom becoming too brown before the cake
is cooked.
7 Have the oven preheated at Gas 4, electricity 350F Put the cake not higher
than the centre of the oven - just below if possible. Lower the heat at once to
Gas 2, electricity 300F for one hour, then lower the heat to Gas 1, electricity
275 F The cake will take from 5 to 6 hours to cook Test with a warmed fine
skewer or knitting needle after 5 hours.
8 After removing from the oven leave it in the tin for half an hour, then turn
out onto wire rack, remove the paper. After about 12 hours, wrap in double
sheets of greaseproof paper and store in a tin with tightly fitting lid until
required for icing.
If preferred, the cake can be baked at Gas 3, electricity 325F for 1 hour, then
turned to Gas 1 electricity 275F for the rest of the time.
Source: The Margaret Powell Cookery Book - London 1970.
MY TIP: I made the cakes in mid-October and wrapped them in brandy-soaked
cheesecloth in tightly closed containers, removing and resoaking the cloths (in
brandy) and rewrapping them a couple of times before I did the marzipan and
icing a few days before Christmas.
. ICING THE CAKE: - in two stages --------------------------- ALMOND
PASTE (Marzipan) 12 oz ground almonds (3 cups) 6 oz castor sugar (3/4
cup) (or fine fruit sugar) 6 oz sieved icing sugar (1 1/2 cups) 3 egg
whites few drops almond essence 3 TBS apricot jam, sieved ROYAL ICING -
(three days later) 4 egg whites 2 lbs icing sugar, sieved (7 to 8 cups)
4 teasp lemon juice 2 teasp glycerine 1. Mix almonds and sugar in a
bowl, then blend in egg whites and almond essence to make a soft paste.
Knead until it is smooth, then divide into three equal portions. 2.
Roll one piece onto a sugared board to an 8-inch circle. Roll remaining
two-thirds to a strip the same depth as cake, and long enough to go all
the way around the edge.. 3. Brush the sides of cake with apricot jam.
Press long strip around sides and press firmly to join. Place circle of
paste on top of cake. Allow to dry for at least three days before
icing. 4. Whisk egg whites for royal icing until they become frothy.
Add sugar, a tablespoon at a time, and beat well after each addition.
Finally beat in lemon juice and glycerine. To prevent the icing
hardening, cover bowl with a damp cloth

5. Spread icing thickly over top and round sides of cake and smooth
flat. Leave for a day to set and then decorate with red ribbon around
sides. Tip: Using glycerine in the icing ensures that it is not hard.
The lemon juice adds flavour and helps tp make a softer icing. Source:
Hamlyn All Colour Cook Book London - 1970. MY ADVICE: Buy ready made
marzipan, apply it and then top with purchased rolled fondant icing.
It's softer and easier than royal icing. SharonCb

Notes from Delia Smith Cool the cake for 30 minutes in the tin, then
remove it to a wire rack to finish cooling. When it's cold 'feed' it
make small holes in the top and base of the cake with a cocktail stick
or small skewer, then spoon over a few teaspoons of brandy, wrap it in
double silicone paper secured with an elastic band and either wrap
again in foil or store in an airtight container. You can now feed it at
odd intervals until you need to ice or eat it.

Also can soak the fruits 12 hrs in the brandy prior to mixing.

Additional notes for English Christmas Cake
===========================================
Mixed spice is a propriey product-common in England & Australia--make your own, grind together 1 small cinnamon stick and 1 tablespoon each
clove , mace, ground nutmeg, coriander seeds, and allspice berries Some people
add a little ginger for extra 'bite'. Or you can use pumpkin pie spice or
allspice instead.

Daisyduckworth

.
Diane, I would use a mix of cinnamon, nutmeg and cloves if you didn't
want to grind them as Daisy has suggested. Here's an English website
that sells that mixed spice and lists the ingredients they use. I've
haven't seen this type of cake done in a loaf pan. It might not turn
out as moist in that shaped pan. I made my smaller cakes in round tins
as well - about 6 inches across. As I remember I did 6, 8 and 10 inch
round cakes, not all on the same day and used springform cake tins with
inserted paper sides higher than the pan as per the recipe. I'm sure
the times should be shortened if you're using smaller cake tins.. Darn
- I'm kicking myself for not making careful notes last time I made
these cakes. I have a notebook where I keep all my Christmas recipes
and cooking experiences from year to year but didn't think to make
notes in it when I was making Christmas cakes. I know that I used a
metal skewer to test for doneness. I have a fan oven so I normally
reduce cooking times for most things. I guess you just have to try it
once and keep an eye on them as you wouldn't want them too dry or
underdone.

SharonCb

I would try the German Bakery on Commercial Blvd North side just before I95. Although they do not sell it they do make holiday cakes and they may have a source.

Also there is a little German Bakery on Commercial North side in the shopping center west of Bayview Drive. The fFish Peddler Market is at the opposite end. The lady in there may be able to help you source a place in town....hope this helps.

Craftyrn. Great receipes. I've bookmarked them on Word.

I'll add one of the recipes I use as well. It's never failed me and I've never burnt it...which says a lot!

jugs736. A2 German bakeries on Commercial? They deserve a visit. I've shopped in the Heidelberg Deli which also has an excellent butchery,on #84 which is excellent. I wasn't aware there were other's in Ft. L. Thanks for the info. Any German deli's in the Ft. L. area other than the Heidelberg? pity they don't have little tables where one can have a good coffee!

roselin32 below the larger Xmas recipe, is a shorter version which you be interested in.
I'll give the Xmas Recipe on the next post.

English Christmas or Wedding Cake.
1 1/2cups/1/2 lb raisins or sultanas. Cut in half
2c/1/2 lb currants. Cut in half
2c/1/4 lb glace cherries. Cut each one in half.
1c/1/4 lb almonds blanched & split
1 1/2c/1/2 lb stoned, dice dates or an extra 1/2lb raisins, halved
1 1/2c/1/2 lb chopped mixed peel
1/2c/1/4 lb finely chopped preserved ginger
1. MIX ALL ABOVE INGREDIENTS WELL.
3c/12 oz flour
1 1/2 teaspoons Royal Baking Powder
1/2 t salt
1 t mixed spice
1 t ground nutmeg
2. SIFT ABOVE INREDIENTS & SPRNKLE OVER PREPARED FRUIT, MIXING WELL SO EACH PIECE IS COATED.
1c/1/2 lb butter or mixed shortening
1 1/4c/1.2 lb brown sugar
3. CREAM BUTTER & BROWN SUGAR, ADDING SUGAR GRADUALLY & BEATING WELL.
6 eggs
4. ADD EGGS, ONE AT A TIME, BEATHING EACH IN THOROUGHLY.
1/4c breakfast marmalade
4. STIR IN MARMALADE
1/3 c brandy or cold storng coffee.
5. ADD DRY INGREDIENTS A LITTLE AT A TIME, ALTERNATELY WITH THE BRANDY OR COFFE MIX. MIX THOROUGHLY AFTER EACH ADDITION.

DECORATING CAKE.
About 2 weeks before Christmas cover with almond paste. Leave 2 or 3 days to dry thoroughly. Coat whole cake with royal icing and again leave for 24 hours. Draw or prick a decoration on top of cake. With cake decorating nozzle, pipe small roses on top of cake. Add leaves. Decorate with holly.

3 TIER CAKE.
1 above recipe makes large bottom tier, 2\13" square by 5" deep.
One repeat of recipe makes middle tier, 10" square by 4 3/4" deep, and small top tier, 7" square by 3" deep.
Line tins with 3 thicknesses of grease-proof paper & grease the top layer; or with double thickness heavy-duty tin foil wthich does not require greasing.

BAKING INSTRUCTIONS: Set oven at 300 (gas 1)
Bottom tier: 6-7 hours, dropping oven temp to 276 (gas 1/2) after 2 hours.
Middle tier: 4-5 hours, dropping temp as above after 2 hrs.
Top tier: 3-3 1/2 hours, dropping temp as above after 2 hrs.
NOTE: if oven too small to bake the 2 smaller tiers at the same time, back the middle one first. The small one must be placed, with the mixture in the tin ready for baking, in a cool place. Place a towel over it to prevent hardening.

CHRISTMAS CAKE
2 lb butter
2 lb brown sugar
18 eggs
2 1/2 lbs flour
1 oz mixed spice
2 t grated nutmeg
1/2 t salt
3 t Royal Baking Powder
1 c brandy
1 Tblsp browning
2 lb raisins
2 lb sultanas
2 lb currants
1 lb cherries
1 lb peel
1/2 lb blanched, split almonds
grated rind of 2 lemons

1. Clean & prepare all fruits; cut up raisins & cheries; add split almonds.
2. Put all in one bowl & pour brandy over. Mix well.
3. Cream butter & sugar.
A4. dd eggs 2 at a time, beating well.
5. Add browning , then prepared fruits.
6. Lastly sift in dry ingredients which have been sifted together. Mix well.
7. Place mix into prepared tins & bake as instructions above.
8. Leave cakes in tin till cold & leve on the paper lining which adheres to the cake till ready for icing.

Almond Icing required:
Bottom tier: 4 1/2 lb
Middle tier: 3 lb
Top Tier: 1 1/2 lb

Royal Icing required:
12lb icing sugar
12 egg whites.

For wedding cakes, each guest gets to take a piece home. Each piece is wrapped in saran wrap beforehand:
Bottom tier, cut into fingers 1/2" by 1" the full depth of cake, yields 338 pieces.
The Royal Hostess Cookbook

I make marzipan or almond paste and fondant covered wedding cakes as well as Christmas cakes. Order your marzipan or almond paste from Albert Ulster Imports on the net. They sell the finest quality from Switzerland. Another good resource is parisgourmet.com in NJ, they ship US made almond paste and fondant.