FLORENTINE FRUIT CAKE

Give your traditional Christmas cake a fruity, Italian twist

Serves: 20 Prep: 20 mins Cook: 2 hrs 20 mins (+overnight standing)

500g (1lb 2oz) sultanas

200g (7oz) coarsely chopped glacé cherries

200g (7oz) coarsely chopped dried dates

185g (6½ oz) coarsely chopped dried apricots

125ml (4½ fl oz) brandy

250g (9oz) butter, at room temp

220g (8oz) brown sugar

1 tbsp finely grated orange peel

5 eggs

60g (2½ oz) ground almonds

260g (9oz) plain flour

2 tsp mixed spice

For the Florentine topping:

80g (3oz) unsalted butter, chopped

75g (3oz) brown sugar

90g (3oz) golden syrup

80g (3oz) flaked almonds

150g (5oz) glacé cherries, halved

85g (3oz) mixed peel

1. Combine the fruit and brandy in a large bowl. Cover and stand overnight, stirring occasionally until the brandy is absorbed.

2. Preheat oven to 160°C/ 325°F/Gas Mark 3. Line and grease a 22cm (9in) round cake tin.

3. Beat the butter, sugar and orange peel in a bowl with an electric mixer until just combined. Beat in the eggs, one at a time. Stir the egg mixture into the fruit mixture, then stir in the ground almonds, flour and spice and mix well.

4. Spoon the mixture into the tin. Tap on a work surface to remove any air bubbles and smooth the surface carefully with a spatula.

5. Bake for 1 hr 40 mins.

6. To make the Florentine topping melt the butter in a saucepan, over a low heat. Add the sugar and golden syrup. Keep stirring until the sugar dissolves. Remove from the heat and stir in almonds and fruit.

7. Spread the Florentine topping evenly over the cake and bake for a further 40 mins. If the topping starts to brown, cover with foil.