Extra-fruity Christmas cake

I love the scents that fill my kitchen when this is in the oven. It’s a beautifully rich cake that has brandy-soaked fruit in every bite. Be sure to give the fruits enough time to soak before baking for maximum plumpness.

SERVES 18-22 PREP 20 mins plus overnight soaking and a few weeks feeding COOK 2 hrs 30 mins MORE EFFORT

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400g currants 250g raisins 250g sultanas 100g pitted dates 150g dried apricots 100g dried cranberries 100g mixed peel 1 orange and 1 lemon, both zested 175ml brandy or bourbon, plus

extra for feeding

250g unsalted butter, softened 250g dark muscovado sugar ½ tbsp treacle 4 large eggs 275g plain flour ½ tsp baking powder 2 ½ tsp mixed spice 1 ½ tsp ground cinnamon 1 tsp ground ginger

100g ground almonds

1 Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.

2 The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.

3 Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.

4 Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.

If the cake starts to darken too quickly, cover with foil.

5 Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

GOOD TO KNOW 2 of 5-a-day

PER SERVING (22) 411 kcals • fat 13g • saturates 6g • carbs 61g • sugars 50g • fibre 3g • protein 5g • salt 0.2g