Two-toned Christmas cake

DARK LAYER Combine pineapple, sultanas, currants, orange peel, cherries and brandy in a large bowl. Microwave on high power for 2 minutes or until fruit is plump. Cool to room temperature.

Grease a deep 23cm square cake pan. Line base and sides with 3 layers of baking paper.

Beat butter, brown sugar and eggs in a large bowl with an electric mixer until smooth and creamy. Stir in hazelnuts, grated chocolate and sifted dry ingredients.

Stir in cooled dried-fruit mixture. Spoon combined mixture evenly into prepared pan, smoothing the surface.

On a lightly sugared or floured bench, roll out the marzipan to approximately 24cm square. Place the cake pan on top of the marzipan. With a small sharp knife, trace the edges of the pan and trim the marzipan. Place marzipan over the chocolate layer. Set aside while preparing the light layer.

LIGHT LAYER Preheat the oven to 140°C (120°C fan-forced). Beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating between each addition. On low speed, add the sifted flour and brandy in two batches, beating until smooth and combined. Stir in the sultanas, orange peel, pineapple, cherries and slivered almonds.

Spoon the light layer evenly over the marzipan layer in the cake pan. With an offset palette knife or the back of a spoon, smooth the surface.

To decorate, arrange hazelnuts and blanched almonds in rows on top of the cake.

Bake for 3 hours or until a skewer inserted into the middle comes out clean.

Remove cake from oven, brush with extra brandy. Wrap hot cake in foil or a clean tea towel. Cool cake in pan.