Cranberry, sherry and vine fruit cake

A delicious cake loaded with sherry-soaked fruits, walnuts and cranberries – an alternative to old-fashioned Christmas cake that will still keep traditionalists happy 60g unsalted butter, at room temperature 50g light brown soft sugar 1 tbsp molasses (or black treacle) 2 small eggs, beaten 60g plain flour 1½ tsp baking powder ½ tsp ground cinnamon Zest of 1 unwaxed orange 50g fresh or frozen cranberries 20g walnuts, chopped For the soaked fruit 100g raisins 130g sultanas (or golden raisins) 60g mixed peel 3 tbsp sherry (dry, ideally) 3 tbsp apple juice For the topping: 100g apricot jam 100g fresh or frozen cranberries 80g walnut halves

Prepare the sherry-soaked fruit at least 24 hours in advance. Place the raisins, sultanas, mixed peel, sherry and apple juice in a bowl. Mix, cover and leave it all to soak.

When you are ready to make the cake, preheat oven to 180C/Fan 160C/350F. Put the butter, sugar and molasses in a mixing bowl and combine well.

Stir in the eggs, then add the flour, baking powder, cinnamon, orange zest, cranberries and walnuts.

Finally, fold in about 190g of the soaked fruit, setting the rest aside for the topping.

Pour the mixture into a 20cm springform tin, lined with baking parchment, and bake in the preheated oven for 30 mins, or until a deep golden colour and springy to the touch. Remove from the oven and leave to cool in the pan.

To make the topping, put the apricot jam in a saucepan and gently bring to the boil over low heat, stirring frequently. Add the cranberries and cook for a few minutes, until their skins just begin to crack. Remove pan from the heat and stir in the walnuts and remaining sherry-soaked fruit. Mix well and spoon onto the top of the cake. Cover the cake evenly and press very slightly to fix it in place. Leave to rest for a few hours before serving.