Traditional MannaBrew Fruit Cake

1. Preheat the oven to 160°C and grease four 7cm x 2.5cm round cake tins with non-stick cooking spray.  
2. For the soaked fruit, combine all of the ingredients and allow to soak for 30 minutes.  
3. For the batter, cream together the butter, sugar and molasses until pale, 2-3 minutes. Whisk in the egg, lemon zest and orange zest.  
4. In a separate bowl, sieve together all the remaining dry ingredients.  
5. Fold the dry ingredients through the butter mixture.  
6. Strain the soaked fruit and add the fruit to the batter. Reserve the strained liquid.  
7. Divide the mixture between the cake tins and bake for 40 minutes. Transfer to a wire rack to cool.   
8. For the brandy syrup, combine the reserved liquid used to soak the fruit with the sugar and allow to boil, 2 minutes. Add the brandy and pour the syrup over the warm fruit cakes.  
9. To decorate, roll the marzipan out to a thickness of 2mm thick. Cut 4 discs with a 7cm diameter each. Decorate with a cookie stamp to create a pattern. 
10. Once the fruit cakes have cooled, decorate with the marzipan.  

TIP: To create a diamond pattern on marzipan, press diagonal lines into the surface using a palette knife. Then, turn the knife 90 degrees and press again.