Method
Candied primroses: mix egg white and 1 tbsp water, paint each flower, toss in caster sugar, dry in airing cupboard. Marzipan: mix 350g ground almonds and 250g icing sugar. Add 1 tbsp lemon juice and 3 beaten egg yolks, knead into stiff paste. Rest. Cake: cream 200g butter and 200g brown sugar. Beat in 3 eggs with sifted 250g flour, 0.5 tsp salt, 2 tsp baking powder, 1 tsp mixed spice. Add citrus juices, 200g each raisins, currants, sultanas, 100g mixed peel, zests. Bake in a tall 20cm tin at 150C for 2-2.5 hours. Cool, brush top with jam, add marzipan disc, glaze and decorate with candied primroses.