Easy-peasy fruitcake

• rum↗4 tbsp tbsp

  or brandy

• orange↗1

  zest and juice

• mixed dried fruits600g g

  (currants, raisins, apricots, cherries, cranberries)

• butter↗200g g

  very soft

• golden sugar↗200g g
• eggs↗4
• ground almond↗50g g
• plain flour↗200g g
• pecan nuts↗100g g

  or whole peeled almonds, chopped

• sugar zest↗100g g

  ground

• crystallized or candied ginger75g g

  ground

• apricot jam↗

  (warmed and strained) or apricot glaze

• candied pineapple

  sugar candied, glazed cherries (mix of red, green and yellow if you find), crystallized ginger

Step-by-step instructions

1. 1

   Place the rum (or brandy), orange zest and juice and the mixed dried fruits in a bowl and stir. Let it macerate overnight.

2. 2

   Preheat the oven to 170 °C/150 °C with convection/gas 3½. Line a 20 cm diameter tin with parchment paper. Beat the butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, then gently fold in the ground almond and flour. Add a pinch of salt and gently fold in the soaked fruit mixture (together with any remaining liquid), as well as the pecan nuts, sugar zest and ginger. Pour the mixture into the tin and smooth the surface.

3. 3

   Bake for 1 hour, then lower the oven temperature to 150 °C/130 °C with convection/gas 2 and bake for another 2 hours. Check that the cake releases from the sides of the tin and that the top is firm. If needed, bake for another 15 minutes. Cool in the tin. If storing in the tin, wrap the cake tightly first. It can be frozen for up to two months.

4. 4

   For decoration, spread the cake with apricot jam (or glaze) and arrange the chosen candied fruits on top. Store in an airtight container for up to three weeks.