Boozy Christmas cake

Nothing says Christmas like a home-made cake and this gin and tea recipe will really get you in the festive mood. It’s Stir-up Sunday (that’s the traditional date to bake it) on 24 November, so why not give our easy recipe a go?

Gin and tea combine in this tasty bake

MAKES 16 SLICES PREP 25min, plus overnight soaking and cooling COOK about 31/2hr

• 1.2kg (2lb 10½oz) dried mixed fruit

• 75g (3oz) dates (stoned), roughly chopped

• 6tbsp loose-leaf Earl Grey tea

• 100ml (31/2fl oz) gin to soak the fruit, plus extra to feed the cake

• 200g (7oz) unsalted butter, softened

• 200g (7oz) dark brown muscovado sugar

• 1tbsp treacle

• 4 medium eggs, beaten

• 250g (9oz) plain flour

• 1tsp mixed spice

• 1/2tsp ground allspice

• 75g (3oz) walnut pieces

1 Put the dried fruit and dates into a large non-metallic bowl. Stir 2tbsp tea leaves into 200ml (7fl oz) hot water and pour over the fruit, together with the gin. Stir to coat the fruit, then cover the bowl with a tea towel and leave to soak overnight at room temperature.

2 Preheat the oven to 140°C (120°C fan) mark 1. Grease and line the base and sides of a 20.5cm (8in) round deep cake tin with baking parchment, making sure it comes 2cm (3/4in) above the top. Wrap a double layer of baking parchment around the outside of the tin, and secure with string.

3 In a large bowl, beat the butter, sugar and treacle with a handheld electric whisk until light and fluffy. Gradually beat in the eggs – if the mixture looks like it might curdle, beat in 1tbsp flour. With a large metal spoon, fold in the flour, remaining tea leaves, spices, soaked fruit with liquid, and walnuts. Scrape into the prepared tin and level the surface with the back of a spoon.

4 Bake for 31/4-31/2hr, or until a skewer inserted into the centre comes out clean. Cool in the tin for 30min, then take out of the tin (keep the parchment wrapped around the cake) and leave to cool completely on a wire rack.

TO STORE AND FEED Wrap the cooled cake (still in the parchment) in a couple of layers of clingfilm, then cover with foil. Store in a cool place. After 2 weeks, unwrap, prick the cake all over with a cocktail stick or skewer and pour over 1tbsp gin. Rewrap and store as before, feeding the cake every few weeks for a stronger flavour. Store for up to 3 months.

PER SERVING: CALS 489; FAT 15G; SAT FAT 7G; CARBS 77G