Christmas Cake

2 tbsp Brandy

Zest and juice of ½ a lemon.

170g currants

110g sultanas

110g raisins

85g glace cherries halved

55g mixed peel

170g butter

170g dark soft brown sugar

3 eggs

200g plain flour

1 tsp ground cinnamon

1 tsp mixed spice

55g chopped almonds (optional)

To Serve:

2 tbsp Brandy to mature flavour

Icing optional

Allergens highlighted in bold.

Place fruit, brandy and lemon juice in a large bowl, cover with cling film then soak for at least 24 hours.

Grease and line a 20cm (8”) dark cake tin or Pyrex soufflé dish.

Cream butter and sugar until fluffy, then add eggs. Mix in half the fruit, then the flour and remaining fruit, including any liquid from soaking.

Cream butter and sugar until fluffy, then add eggs. Mix in half the fruit, then the flour and remaining fruit, including any liquid from soaking.

Place on wire shelf position 2 and cook for 40 minutes at 180 Watts and Hot Air 140C (no need to preheat) or into pre-heated oven.

Test the cake is cooked with a skewer. If still sticky inside, cook for another 5 minutes. Cake should look slightly moist on surface to allow for standing time.

Allow to cool, remove from tin and pierce with skewer. For a richer flavour, add extra brandy and wrap in foil for 1-2 weeks before icing.