Ingredients:

  • 500g mixed dried fruit (raisins, sultanas, currants, glace cherries, mixed peel)
  • 150ml brandy, dark rum, or orange juice
  • Zest of 1 orange
  • Zest of 1 lemon
  • 225g unsalted butter, softened
  • 225g dark muscovado sugar, or brown sugar
  • 4 large eggs, lightly beaten
  • 75g ground almonds (almond flour)
  • 225g all-purpose flour (plain flour), sifted
  • 1 tsp mixed spice (or pumpkin pie spice)
  • Pinch of salt
  • Extra brandy, dark rum, or orange juice (for feeding)
  • Marzipan, royal icing, dried fruits, nuts (for decoration)

Instructions:

  1. Combine dried fruit, alcohol/juice, and citrus zest in a bowl. Cover and let soak overnight (or up to a week, for extra flavor). Stir occasionally.
  2. Grease and line the cake tin with a double layer of parchment paper. This prevents burning during the long baking time.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Gradually beat in the lightly beaten eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a spoonful of flour.
  5. In a separate bowl, whisk together the ground almonds, sifted flour, mixed spice, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  7. Gently fold in the soaked fruit, ensuring it's evenly distributed throughout the batter.
  8. Pour the batter into the prepared cake tin and level the surface.
  9. Bake in a preheated oven for 3-4 hours, or until a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover the top loosely with foil.
  10. Let the cake cool completely in the tin before removing it.
  11. Once cool, poke holes in the top of the cake with a skewer and drizzle with a tablespoon or two of brandy/rum/juice. Wrap tightly in parchment paper and foil.
  12. Store the cake in an airtight container in a cool, dark place for at least 2 weeks (preferably longer), ‘feeding’ it with alcohol/juice every week or so.
  13. Before serving, decorate the cake with marzipan, royal icing, and festive decorations of your choice.