LAST-MINUTE CHRISTMAS CAKE

Traditionally, a Christmas cake is made weeks ahead to allow time to mature, but this can be made at the last minute – phew!

Serves 12

100g (3½oz) pre-soaked apricots (from supermarkets, or soak dried apricots in boiling water for 10-15 minutes then drain)

100g (3½oz) each dried pineapple and candied peel 125g (4½oz) each of raisins and sultanas

100g (3½oz) currants

200g (7oz) glacé cherries, halved

100g (3½oz) cashew nuts, chopped

Zest of 1 lime, 1 lemon and ½ an orange

200ml (7fl oz) white port or rum 225g (8oz) butter

225g (8oz) golden caster sugar 175g (6oz) plain flour

50g (1¾oz) ground almonds 1tsp each of ground cinnamon and cardamom

½tsp grated nutmeg

½tsp each of ground allspice and cloves

A pinch of salt 4 eggs

Juice of ½ an orange

1tbsp rosewater

For the decoration

500g (1lb 2oz) marzipan 600g (1lb 5oz) fondant icing 1 orange

Icing sugar

3tbsp apricot jam

3-4 rosemary sprigs

2 egg whites

Chop the apricots, pineapple and candied peel. Put in a bowl with the rest of the fruit, cashew nuts and citrus zest. Pour white port or rum over it all, then leave to stand for a few hours or overnight. Next, line a deep 20cm round tin or an 18cm square tin with parchment. Tie a double layer of parchment around the outside, making sure it is at least 10cm higher than the top of the tin. Preheat the oven to 170°C/fan 150°C/gas 3.

Cream the butter and sugar in a bowl until very pale and fluffy. Put the flour, ground almonds and spices in a separate bowl with a pinch of salt, and mix lightly to get rid of any lumps. Add one egg to the butter and sugar, and then add 1tbsp of the flour mixture. Mix, then repeat with the remaining eggs, adding 1tbsp of the flour mixture after each one. Add the rest of the flour and stir. Add the soaked fruit, orange juice and rosewater, then mix thoroughly. Scrape the mixture into the tin and smooth over with a palette knife.

Bake for 1 hour, then turn the temperature down to 150°C/fan 130°C/gas 2 and bake for 2 hours. To check the cake is done, insert a skewer into the centre – it should come out clean. Leave the cake to cool in the tin for 10 minutes, then put on a rack to cool completely.

Roll out the marzipan to 1cm thick and place over the cake. Roll out the fondant icing to 1cm thick. Brush the marzipan with water then lay the fondant icing over it.

Preheat the oven to 120°C/fan 100°C/gas ½ and line a baking tray with parchment. Cut the orange into 2mm slices and pat away excess moisture with kitchen paper. Put the slices on the baking tray and sprinkle with icing sugar. Bake for 10 minutes, then reduce the temperature to 110°C/fan 90°C/gas ¼ and cook for 20 minutes, until the slices have dried out and started to brown. Leave to cool, then brush with apricot jam and dust with icing sugar.

For the rosemary, whisk the egg whites in a bowl. Dip the sprigs into the bowl, then shake off any excess. Dust with icing sugar. Arrange the rosemary sprigs on top of the cake, with the orange slices.