Instructions: Before icing the Irish Christmas Cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.)

Mix the sifted confectioners sugar with the granulated sugar and almonds in a large mixing bowl.

In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs.

Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mixture.

If over-blended, the marzipan will be crumbly, making it impossible to roll and mold.

After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time.

Roll the marzipan on a board that has been lightly dusted with confectioners sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days.

Tomorrow, youll learn how to finish the Irish Christmas Cake with Royal Frosting.

Kitchen Staff Tip: You may prepare your marzipan with commercial almond paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the marzipan as directed above. But we think that is nowhere near as fun and rewarding as creating the entire concoction from scratch!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.