Classic Christmas fruit cake

1. Put all the fruit in a large bowl and stir in the orange zest and juice, plus the brandy. Cover and leave overnight.

2. When you are ready to make the cake, preheat the oven to 150°C, gas mark 2, and grease and line a 23cm round tin – line the base and sides with a double thickness of baking parchment, cut so it comes 5cm above the edge of the tin. Fold a double band of brown paper around the outside of the tin and secure with kitchen string. Put several sheets of newspaper or brown paper on a baking sheet and place the tin on top.

3. In a large bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition (if the mixture begins to curdle, add a little of the flour). Add the soaked fruit, any liquid and the nuts and stir well. Carefully fold in the flour with a wooden spoon.

4. Spoon the mixture into the prepared tin, spreading it evenly and making sure there are no air pockets. Level the top carefully as the tin will be very full. Bake for 3 hours 30 minutes - 4 hours or until
a skewer inserted into the centre comes out clean. If the cake starts to over-brown, cover the top with a piece of baking parchment.

5. Leave to cool completely in the tin. Store in a cool, dry place, wrapped in greaseproof paper and a double thickness of foil. Feed the cake with brandy every 2 weeks (prick the surface with a skewer and spoon over 2 tbsp brandy or other liqueur, being careful not to overfeed or it will become soggy) until ready to marzipan, ice and decorate it as you wish.  Or to make heart decorations, mix a little red colouring into icing and roll it out to a 0.5cm thickness. Cut out heart shapes and use cocktail sticks to stick them upright into the finished cake.