This is an easy fruity cake with a light batter that doesn’t require you to boil the fruit first. To make it even easier, use the cake mix of dried fruit: a delicious ratio of South African raisins, sultanas and citrus peel. You can make this in a 22-24cm cake tin or a loaf, or mini loaves. They make lovely Christmas presents too!

Ingredients

• 250g butter

• 210g caster sugar

• 5 free-range eggs

• 100g ground almonds

• 1 tsp vanilla extract

• ¼ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground allspice

• 210g flour

• 200g cake mix dried fruit (or 100g each South African raisins & sultanas + 20g citrus peel)

• 80g glace cherries, cut in half or quarters

• 60g dates (stoned and roughly chopped)

• 100g roughly chopped pecan nuts

• 50g blanched almonds (optional to decorate the top of the cake)

• 100ml brandy to sprinkle

Method

1. Preheat the oven to 140C and line your baking tin with baking paper.

2. Using an electric mixer, cream the butter and sugar until light and fluffy. Add each egg one at a time, ensuring the batter is mixed well be for the next addition. Scrape the bowl down as you go.

3. Add all the spices, ground almonds and flour and beat until well combined.

4. Add the fruit and mix briefly.

5. Tip into your lined cake tin and bake for 11/2 hours until firm to the touch and when a sharp knife is inserted into the middle it comes out clean. Leave it in for a little longer if necessary. Smaller cakes will bake for a shorter time.

6. Sprinkle with the brandy and store tightly wrapped up until you need it. If you are making this long in advance of Christmas, add more brandy every 2 – 3 weeks.

Credit: Sam Linsell, Drizzle and Dip