Orange and cinnamon Christmas cake

Serves 12

Zest and juice of 2 oranges 2 cinnamon sticks, plus 1 tsp ground cinnamon 250g currants 250g raisins 200g dried figs 100g dried prunes 100g dried apricots 50g candied peel 100ml Cointreau, plus 2 tbsp per fortnight 250g unsalted butter, softened, plus extra for greasing 250g dark brown soft sugar 4 eggs ½ tsp baking powder ½ tsp sea salt ½ nutmeg, grated ½ tsp ground mixed spice 300g plain flour In a large mixing bowl, combine the dried fruit with the candied peel and cinnamon sticks, then add the orange zest and juice. Warm the Cointreau in a jug placed in the microwave for 1 min. Mix in the Cointreau and cover with a clean tea towel, then leave to soak for 2 hrs. Grease and line a 20cm round cake tin. Preheat the oven to 150°C/gas mark 3. In a separate large bowl, cream together the butter and sugar for 2 mins until creamy. Beat in the eggs thoroughly, one at a time. Fold in the baking powder, sea salt, nutmeg, mixed spice, ground cinnamon and then the flour. Remove the cinnamon sticks from the pre-soaked fruit, then stir the fruit into the mixture. Fill the prepared cake tin with the mixture and flatten out the top with the back of a spoon. Fold two sheets of newspaper into a multi-layered strip to fit around the cake tin. Wrap the newspaper around the outside of the tin and tie tightly with string. This helps to stop the cake edges burning. Bake for 2 hrs 30 mins until firm or a metal skewer comes out clean when inserted. Allow to cool completely in the tin, then remove and wrap in a layer of greaseproof paper and then a layer of tin foil. Keep in a cool, dark place. Every 10 days, feed the cake with Cointreau by firstly removing the wrapping and inserting a skewer six times into the cake, almost to the bottom. Using a spoon, drizzle 2 tbsp of Cointreau slowly over the top. The Cointreau should soak in. Rewrap the cake and place in a cool, dark place. Feed for 6 weeks or until the cake is iced.