Cake of kings

• citrus candied peel↗85g g

  chopped

• raisin↗100g g
• pine nut↗50g g
• glacé cherry↗50g g
• sherry↗5 tbsp tbsp

  or brandy

• plain flour↗500g g
• easy-blend yeast↗3 tsp tsp
• salt↗1 tsp tsp
• milk↗150ml ml
• softened butter100g g
• caster sugar↗100g g
• lemons↗2

  grated zest

• orange↗1

  grated zest

• eggs↗4

  beaten

• trinket or dried bean1

  (in greaseproof paper)

• candied fruits↗195g
• sugar↗6

  lumps

• egg yolk↗1

  beaten with 1 tbsp water

• apricot jam↗

  to glaze

Step-by-step instructions

1. 1

   Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the flour in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside. Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.

2. 2

   In another bowl, beat butter, sugar and zests until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don’t worry if it curdles, this won’t affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.

3. 3

   Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size. Heat oven to 190C/fan 170C/gas 5.

4. 4

   Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin). Brush the top of the ring with egg and decorate with candied fruits and sugar. Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.