YOUR PERFECT Christmas fruit cakes

Three wonderful ways with your festive favourite

nothing says Christmas quite like a fruit cake and we have a classic rich and spicy recipe for you to bake. But if you want to do something a little different, you can take the brandy, fruit and nuts and add chocolate to make an edible wreath, or you can make your cake flourless for the gluten-free folk. Whatever you do, it will be delicious. Promise!

Preparation time 45 mins plus 24 hours soaking and overnight cooling Cooking time 4 hours

Serves 20

1.2kg mixed dried fruit (raisins, sultanas, dried cranberries, currants, dried figs and pitted prunes) 180ml brandy, plus extra to drizzle Zest and juice of 2 oranges

¼ cup fig jam

200g unsalted butter, chopped, softened, plus extra melted butter, to grease

2 tsp vanilla extract

½ cup brown sugar, firmly packed 4 free-range eggs

1½ cups plain flour

½ tsp baking powder

2 tsp mixed spice

2 tsp ground cinnamon

1 tsp ground ginger

200g blanched almonds,

finely chopped

100g macadamias, coarsely chopped Rosemary sprigs and figurines,

to decorate (not for eating)

STEP 1 Cut fruit into uniform pieces the same size as the sultanas.

STEP 2 Transfer fruit to a large bowl or plastic airtight container. Pour in brandy, zest and juice, add jam, then stir to coat. Cover with plastic wrap or lid and store in a cool dark place for 24 hours.

STEP 3 Preheat oven to 140ºc fan-forced (160°C conventional). Brush base and side of a 8cmdeep, 20cm-round cake tin with melted butter. Line with a double layer of baking paper, with paper extending 2cm above top of tin.

STEP 4 Wrap a double layer of newspaper around the outside of the tin and secure with string (see Cook’s tips).

STEP 5 Use an electric beater to beat butter, vanilla and sugar in a large bowl until pale and creamy.

STEP 6 Add eggs, 1 at a time, beating well after each addition. Don’t worry if batter begins to split. Stir in twothirds of flour until combined.

STEP 7 Stir half of the remaining flour into soaked fruit mixture. Pour fruit mixture into batter.

STEP 8 Add baking powder, spices and remaining flour to batter.

STEP 9 Use a wooden spoon to mix until combined. Stir in nuts.

STEP 10 Spoon into prepared tin in 2 batches, ensuring batter is pushed into the corners of the tin. Smooth surface.

STEP 11 Tap tin on bench to remove any air bubbles.

STEP 12 Bake for 3 hours, covered loosely with a sheet of foil. Remove foil and bake for a further 1 hour or until cooked when tested with a skewer. Remove from oven.

STEP 13 Poke holes in hot cake with a skewer and brush extra brandy over the top.

STEP 14 Cover cake with a clean, dry tea-towel and set aside to cool completely in tin overnight. Store undecorated cake, or serve topped with rosemary sprigs and figurines.