Rich fruit cake

Make this cake now, double-wrap in clingfilm and seal in an airtight container, ready to give once fully matured in December

Serves: 24 Prep: 20 mins Bake: 90 mins

■ 150g (5oz) cup mixed candied peel

■ 150g (5oz) dried apricots, roughly chopped

■ 450g (1lb) sultanas/golden raisins

■ 250g (9oz) crystallised pineapple, chopped

■ 130g (4½ oz) crystallised ginger, chopped

■ 250g (9oz) whole glacé cherries, assorted colours, roughly chopped

■ 160ml (¼ pt) brandy

■ 200g (7oz) salted butter, soft

■ 160g (5oz) light muscovado/light brown sugar

■ 6 eggs

■ 360g (12oz) plain flour

■ 150g (5oz) chopped pecans

■ 260g (9oz) chopped Brazil nuts Topping:

■ 75g (3oz) organic dried apricots

■ 100g (4oz) whole glacé cherries, assorted colours

■ 30g (1oz) whole blanched almonds

■ 50g (2oz) pecan halves

■ 3 tbsp apricot jam (optional)

■ Empty 400g (14oz) can (such as a baked-bean can)

■ 23cm (9in) round, loose-based cake pan, lined with baking parchment

1. Start the cake the day before you want to bake it. Put the mixed peel, chopped apricots, sultanas/golden raisins, crystallised pineapple and ginger and chopped cherries into a large bowl. Pour the brandy over everything, cover with clingfilm and allow to soak overnight.

2. The next day, preheat the oven to 150˚C/300˚F/Gas Mark 2.

3. Thoroughly clean the empty can and peel the label away. Line the outside of the can with baking parchment and place it in the middle of the prepared baking pan, open side up, to make a ring shape.

3. In a large bowl, cream the butter and muscovado sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition – don’t worry if the mixture curdles. Fold in the flour, then add the chopped nuts and soaked fruits and mix to an even consistency.

4. Spoon the mixture into the prepared cake pan and level. Top with the whole apricots, cherries, almonds and pecans. Bake in the preheated oven for about 90 mins. A skewer inserted in the middle of the cake should come out clean. You may need to cover the cake with baking parchment towards the end of cooking if the fruits are browning too much.

5. Remove the cake from the oven and allow to cool completely. When cool, gently twist the can in the middle fo the cake and remove, then turn the cake out onto a wire rack. If you want a glossy appearance, boil the apricot jam, then brush it over the fruit and nut decoration.