Cherry chocolate Christmas cake

You’re bound to fall for this rich, chocolatey twist on the classic fruit cake.

SERVES 16 PREP 10 MINS, PLUS SOAKING COOK 1 HR 30 MINS

✱ 300g mixed dried fruit

✱ 250g Amarena cherries or other cherries, chopped

✱ 100ml kirsch or amaretto, plus 50ml more for feeding

✱ 250g unsalted butter

✱ 200g dark brown sugar

✱ 4 medium eggs at room temperature

✱ 250g plain flour

✱ 60g cocoa powder

✱ 2tsp baking powder

✱ 100g ground almonds

✱ 2tsp mixed spice

You will need

✱ 17cm square cake tin, sides and base lined with baking parchment

1 Soak the mixed fruit and cherries in kirsch/amaretto for at least 1 hr.

2 Heat the oven to 150C Fan/gas 3. Cream the butter and sugar until light and creamy. Add the eggs gradually until the mix is smooth.

3 Sift the flour, cocoa powder, baking powder, and ground almonds and mixed spice together, then fold into the mix, followed by the cherries and soaking liquor.

4 Pour the mixture into the lined tin. Level the top and bake for 1 hr 30 mins, or until the top of the cake springs back when pressed. Leave to cool in the tin then transfer to a wire rack.

5 Poke holes over the cake and pour over 1tbsp of the extra alcohol. Put into a tin and store well wrapped until ready to decorate. Repeat the feed every couple of weeks (a max of three times total) until Christmas, this will preserve the cake and keep it moist as well as enhancing the flavour.

Per serving (undecorated): 447 cals, 19g fat, 9g sat fat, 54g carbs