Winter Marzipan Punch Cake with Cloves

Preheat oven to 180°C (160°C fan/350°F). Butter a 30cm loaf pan and dust with flour. Cut marzipan into small pieces and mash with a fork until no large pieces remain.

Beat butter and sugar in a mixing bowl with electric mixer for 3-4 minutes until fluffy. Add mashed marzipan and beat for another 2 minutes until smooth and combined.

Beat in eggs one at a time, mixing each egg for about 1 minute before adding the next. The mixture should become smooth and creamy.

In a separate bowl, combine flour, baking powder, cloves, cinnamon, cardamom and salt. Sift the mixture to avoid lumps.

Alternately fold the flour mixture with punch and milk into the butter-marzipan mixture. Start with one-third of flour, then half the liquid, more flour, remaining liquid, and finally remaining flour. Mix just until combined.

Pour batter into prepared pan and smooth top. Bake for 50-55 minutes. Cover with foil after 40 minutes if top browns too quickly.

Let cake cool in pan for 10 minutes, then turn out onto wire rack to cool completely, about 2 hours.

Sift powdered sugar and whisk with punch and lemon juice until smooth and thick. Consistency should drip slowly from spoon.

Pour punch glaze evenly over cooled cake and spread with spatula. Let set for 30 minutes before slicing.