Apricot and sherry Christmas cake

Serves 12 750g dried apricots, chopped 150ml sweet sherry, plus 2 tbsp per fortnight 100g currants 50g candied peel 250g unsalted butter, softened, plus extra for greasing 250g dark brown soft sugar 4 eggs Zest and juice of 1 lemon ½ tsp baking powder ½ tsp sea salt ½ nutmeg, grated ½ tsp ground mixed spice 250g plain flour 50g whole bleached almonds, plus 50g ground almonds In a large mixing bowl, combine the chopped apricots and currants with the candied peel, then warm the sherry in a jug in the microwave for 1 min. Mix in the sherry and leave to soak, covered with a clean tea towel, for 2 hrs. Grease and line a 23cm 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, then add the lemon zest and juice. Stir thoroughly, then fold in the baking powder, sea salt, nutmeg, mixed spice and then the flour. Stir in all the almonds and pre-soaked fruit. 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 avoid scorched edges. 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 sherry 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 sherry slowly over the top. The sherry should soak in. Rewrap the cake and place in a cool, dark place. Feed for 6 weeks or until the cake is iced.