Classic rich Christmas cake

Serves 12 INGREDIENTS

115g (4oz) red or natural glacé cherries, quartered 115g (4oz) ready-to-eat dried apricots, snipped into pieces 275g (10oz) currants 175g (6oz) sultanas 175g (6oz) raisins 55g (2oz) candied peel, finely chopped 3 tablespoons brandy 225g (8oz) plain flour

level teaspoon freshly grated nutmeg

level teaspoon ground mixed spice 225g (8oz) butter, softened 225g (8oz) dark muscovado sugar 4 large eggs 55g (2oz) chopped almonds Scant 1 tablespoon black treacle Finely grated zest of 1 lemon Finely grated zest of 1 orange

To finish

Brandy, to feed the cake 675g (1½lb) almond paste or marzipan 675g (1½lb) fondant or ready-to-roll icing

To decorate

Almond paste (left over from putting over the cake) Green food colouring Icing sugar, sifted Ribbon, holly or your favourite decorations

INSTRUCTIONS 1. Begin this cake the night before you want to bake it. Place the cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.

Measure all the fruits and chopped peel into a large bowl. Mix in the brandy, cover and leave in a cool place overnight. 2. Preheat the oven to 140°C/fan 120°C/ Gas 1. Grease a 20cm (8in) deep round cake tin, then line the base and sides with a double layer of baking paper. 3. Measure the flour, spices, butter, sugar, eggs, almonds, treacle and lemon and orange zests into a large bowl. Beat well, then fold in the soaked fruits. 4. Spoon the mixture into the prepared tin and then spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of baking paper.

Bake in the preheated oven for about 4½–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin. 5. When cool, pierce the cake at intervals with a fine skewer and feed with a little brandy. Wrap the completely cold cake in a double layer of baking paper, and again in foil, and store in a cool place, feeding at intervals with more brandy.

Don’t remove the lining paper when storing as this helps to keep the cake moist. Cover the cake with almond paste or marzipan about a week before icing. 6. Cover the cake with fondant or ready