SPICED PORT AND ORANGE CHRISTMAS CAKE

A cake you can be proud of, decadent with a good fruity hit. You’ll need to soak the fruit overnight, so don’t forget to factor this in. And don’t miss our decorating guide in the December issue!

Hands-on time 25min, plus overnight soaking, cooling and maturing. Cooking time about 4hr. Serves 20

◆ 500g (1lb 2oz) sultanas ◆ 500g (1lb 2oz) raisins ◆ 250g (9oz) dried figs, roughly chopped ◆ 100g (3½oz) dried cranberries ◆ 200g (7oz) dried apricots, roughly chopped ◆ Finely grated zest and juice 2 large oranges ◆ 200ml (⅓ pint) port, plus extra to feed ◆ 250g (9oz) unsalted butter, softened, plus extra to grease ◆ 300g (11oz) dark brown soft sugar ◆ 200g (7oz) plain flour ◆ 1tbsp mixed spice ◆ 1½tsp ground cinnamon ◆ ¼tsp ground cloves ◆ 4 large eggs, beaten ◆ 100g (3½oz) blanched hazelnuts, roughly chopped

1 Put the dried fruit in a large non-metallic bowl and stir in the orange zest, juice and port. Cover and leave to soak overnight at room temperature. 2 Preheat oven to 140°C (120°C fan) mark 1. Grease and double-line a deep 23cm (9in) round cake tin with baking parchment, making sure the paper comes at least 5cm (2in) above the top of the tin. Next, wrap a double layer of baking parchment around the outside of the tin, securing with string – this will help prevent the sides of the cake burning. 3 Using a handheld electric whisk, beat the butter and sugar in a large bowl until light and fluffy, about 5min. 4 In a separate bowl, sift together the flour, spices and a pinch of salt. Beat a couple of tablespoons of the flour mix into the butter bowl then gradually mix in eggs. If the mixture looks like it is curdling, beat in a little more of the flour. Fold in remaining flour with a large metal spoon, followed by the fruit and hazelnuts. 5 Tip into the prepared tin; level. Bake for 4hr or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keep it in its baking parchment). 6 To store, wrap the cooled cake in its parchment in a few layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months. 7 After two weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp port (see GH Tip). Rewrap and store as before. Feed the cake like this every 2 weeks if you like, rewrapping carefully after each addition.

PER SERVING 460cals, 6g protein, 15g fat (7g saturates), 70g carbs (62g total sugars), 4g fibre

GH TIP If you want to boost the orangey flavour, feed with Grand Marnier or Cointreau. Alternatively, brandy is always good!