Once a year

Christmas cake

1375g mixed fruits, not rigid
	250g raisins
	50g mixed peel
	200g cranberries
	500g currants
	375g sultanas
l50ml brandy plus extra for feeding
2 oranges, zest and juice
250g butter, softened
250g light muscovado sugar
4 free-range eggs, at room temperature
1 tbsp black treacle
75g blanched almonds, chopped
250g plain flour
Half tsp mixed spice

Place all the dried fruit into a large mixing bowl, pour over the brandy, orange juice and stir in the orange zest. Cover with cling film and leave to soak overnight.

Grease and line a deep, round 23cm tin with a double layer of greased greaseproof paper. Preheat the oven to l40 deg C.

Measure the butter, sugar, treacle and almonds into a very large bowl and beat well. Whilst beating, add the eggs gradually and a little of the flour if it begins to separate. Add the flour, almonds and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface. Bake in the centre of the preheated oven for 4-4.5 hours, or until the cake feels firm to the touch and is a rich golden brown. (Check after two hours, and if the cake is a perfect colour; cover with foil)

Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little of the extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don't remove the lining paper when storing as this helps to keep the cake moist)

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