TRADITIONAL FRUIT CAKE

MAKES ONE 20 CM (8 INCH) ROUND CAKE

This cake is best started at least two or three days in advance to give the flavours a chance to develop. The longer the cake is allowed to mature, the better the flavour will be. We often make ours three to six months ahead, brushing the cake weekly with lashings of rum or brandy. Fruit cakes aren’t suitable for cake designs that need to be layered and filled; they are too crumbly and knobbly with fruit to cut into clean layers.

150 g (5½ oz) sultanas (golden raisins)

100 g (3½ oz) raisins

200 g (7 oz) currants

50 g (1¾ oz) glacé cherries

grated zest of 1 lemon

grated zest and juice of 1 orange

25 ml (½ fl oz) brandy

25 ml (½ fl oz) vanilla extract

200 g (7 oz) butter

200 g (7 oz) dark brown sugar

3 eggs

200 g (7 oz) plain (all-purpose) flour

1 teaspoon mixed (pumpkin pie) spice

80 g (2¾ oz) slivered almonds

Place all the dried fruit in a large container. Add the citrus zests and juice, the brandy and vanilla and give it all a good mix. Cover and allow to steep at least overnight, or preferably for 2–3 days, to enhance the flavour.

Preheat the oven to 140ºC (275ºF/Gas 1). Grease a 20 cm (8 inch) round cake tin and line with baking paper.

Cream the butter and sugar using a stand mixer until pale and creamy. Add the eggs one at a time, beating well each time.

Sift the flour and mixed spice, add to the butter mixture and beat to a smooth batter.

Fold in the soaked fruit and the almonds. Spoon into the lined tin and bake for 3 hours, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool overnight in the tin.

Wrap the cake in waxed paper, then a layer of foil, and store in a cool dry place for at least 2–3 days. It will keep for 3–6 months and benefits from a weekly brushing with rum or brandy. It is best not to freeze an un-iced fruit cake as it will dry out.