Hot toddy fruitcake

• hot, strong black tea200ml ml

  (use any type)

• whisky↗3 tbsp tbsp
• good-quality orange marmalade↗3 tbsp tbsp

  thin or medium shred

• mixed dried fruit700g g
• mixed peel↗100g g
• glacé cherry↗100g g

  (natural colour)

• butter↗225g g
• golden caster sugar↗225g g
• eggs↗4

  beaten

• plain flour↗225g g
• ground mixed spice1 tsp tsp
• ground cinnamon↗1 tsp tsp
• lemon↗finely grated zest 1

  finely grated zest 1

• caster sugar↗2 tsp tsp
• hot black tea↗50ml ml
• whisky↗1 tbsp

  (or use orange juice if you prefer)

Step-by-step instructions

1. 1

   Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.

2. 2

   The next day, preheat the oven to 160 °C (fan 140 °C, gas 3), grease and line a 20 cm round deep cake tin with non‑stick baking paper. Using electric beaters, cream the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and the soaked fruit. Add any liquid that the fruit has not absorbed. Spoon the batter into the prepared tin, level the surface and bake for 1½ h. Reduce the oven to 140 °C (fan 120 °C, gas 1) and bake for another 1½ h or until a skewer inserted into the centre comes out clean. Cool on a wire rack in the tin.

3. 3

   While the cake is still warm, poke holes all the way through with a skewer. Dissolve the remaining sugar in hot tea, add whisky or orange juice and spoon the glaze over the cake. If you bake the cake ahead of time, feed it with a fresh splash of hot toddy each week, taking care not to make it soggy. The cake keeps for about a month if wrapped tightly and stored in a cool, dry place. If you’re short on time, you can bake and decorate it on the same day.