Extremely Fruity Christmas Cake

• strawberries400g g
• raisins↗250g g
• sultanas↗250g g
• pitted dates↗100g g
• dried apricots↗150g g
• dried cranberries↗100g g
• mixed zest100g g
• orange↗1

  zest

• lemon↗1

  zest

• brandy↗175ml ml

  or bourbon, plus extra for feeding

• unsalted butter↗250g g

  softened

• dark muscovado sugar↗250g g
• molasses↗½ tbsp tbsp
• eggs↗4 large
• plain flour↗275g g
• розпушувач↗½ tsp
• змішана спеція2½ tsp
• мелена кориця↗1½ tsp
• мелений імбир↗1 tsp
• мелені мигдалі↗100g

Step-by-step instructions

1. 1

   Place all dried fruits, mixed zest and citrus zest in a large bowl, then pour over the brandy. Stir, cover and let soak overnight.

2. 2

   The next day preheat the oven to 150 °C/130 °C fan/gas 2. Line the bottom and sides of a deep 23 cm cake tin with double layers of parchment paper so it rises a few centimeters above the edge.

3. 3

   Beat the butter, sugar and molasses in a large bowl with an electric whisk until pale and creamy. Optionally use a mixer. Add the eggs one at a time, occasionally scraping the sides of the bowl. Sift the flour, leavening agent and spices into a separate bowl, then fold them into the wet ingredients together with ground almonds until smooth.

4. 4

   Add the moistened fruits together with the liquid they soaked in, then pour the batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 2 h 25 min – 2 h 30 min, or until a skewer inserted in the centre comes out clean. If the cake starts to brown too quickly, cover it with foil.

5. 5

   Let the cake cool completely in the tin, then poke small holes all over the surface with a cocktail stick or skewer and brush with a little brandy. Wrap the cake in parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1–2 tbsp brandy each week for three‑four weeks, stopping a week before glazing. The cake keeps in a cool, dry place for up to six months.