Jewelled fruit & nut Christmas cake

Name: Jewelled fruit & nut Christmas cake
Prep time: 1 h
Yield: 24
Ingredients: 150 g soft apricots; 750 g vine fruit mix; 300 g currants; 200 g tub Cooks’ Ingredients Italian Cut Mixed Peel; 200 g tub Cooks’ Ingredients Provençal Glacé Cherries, halved; 1 orange, scrubbed, zest and juice; 125 ml brandy, plus extra for feeding; 250 g unsalted butter, softened, plus a little for greasing; 200 g dark brown muscovado sugar; 5 British Blacktail Free Range Medium Eggs, beaten; 300 g plain flour, sifted; 3 tsp mixed spice; 200 g pecan nuts, roughly chopped

Alison Oakervee's beautiful Christmas cake is topped with fruit and nuts – which avoids the sometimes tricky part of decorating. If you want to have a go at a traditional iced cake though, Waitrose's Ready Rolled Marzipan and Icing with sugar decorations – in the baking aisle – are great shortcuts.

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves24
CourseCake
Prepare1 hr
Cook3 hrs
Total time4 hrs
PlusPreparation time 60 minutes + overnight soaking

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150g soft apricots
750g vine fruit mix
300g currants
½ x 200g tub Cooks’ Ingredients Italian Cut Mixed Peel
½ x 200g tub Cooks’ Ingredients Provençal Glacé Cherries, halved
1 orange, scrubbed, zest and juice
125ml brandy, plus extra for feeding
250g unsalted butter, softened, plus a little for greasing
200g dark brown muscovado sugar
5 British Blacktail Free Range Medium Eggs, beaten
300g plain flour, sifted
3 tsp mixed spice
200g pecan nuts, roughly chopped

To finish (optional)

250g Essential Seville Orange Marmalade Thick Cut, to glaze
Selection of roasted unsalted mixed nuts to decorate
Selection of dried soft fruit (such as soft apricots, cranberries, soft figs, soft dates, glace cherries), to decorate

Using scissors, snip the apricots into pieces, about the size of a large raisin, then put into a large bowl with the remaining dried fruit. Stir in the orange zest and juice and pour over the brandy. Cover and leave to soak overnight.
Preheat the oven to 150ºC, gas mark 2. Grease and line the base and sides of a 23cm-diameter round (or 20cm square) cake tin with baking parchment to 5cm above the top. Using cook’s string, tie a double thickness of brown paper or newspaper around the outside of the tin, to stop the cake drying out during cooking.
In a large bowl, use a handheld electric whisk to beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs a little at a time. If the mix begins to curdle, add a spoonful of flour with the last few additions of egg. Fold in the remaining flour with the mixed spice.
Add the soaked fruit and pecans with any remaining liquid, then mix well. Spoon into the prepared cake tin, then use a round-bladed knife or spatula to level the top of the mixture. Stand the tin on a tray and bake for 3 hours to 3 hours 30 minutes (cover the top of the cake with foil if it starts to brown too quickly), until cooked through, or when a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Remove the cake from the tin and store in a cool place in its lining paper, wrapped tightly in foil. Feed the cake every few weeks by unwrapping it, making small holes in the top, then drizzling with 2 tbsp brandy. This helps keep it moist and adds flavour as it matures.
When ready to serve, decorate by placing onto a cake board, serving plate or stand. Warm the marmalade in a small saucepan with 1 tbsp water, if needed. Sieve the marmalade to remove any peel, and reserve in a small bowl. Using a pastry brush, generously brush marmalade over the centre of the cake and use as ‘glue’ to arrange and fix the pieces of roasted mixed nuts, apricots, cranberries, raisins and reserved pieces of marmalade peel over the top as you wish.
Brush a generous covering of marmalade to ‘glue’ the assortment of fruit and nuts topping in place, then allow to set for at least 1 hour. Fix a ribbon around the outside, then serve.

Cook’s tip

If you like the bitter flavour of negroni, try replacing the brandy with a 125ml can Moth negroni to soak your fruit in step 1 and omit the feeding in step 5, and instead make this cake closer to Christmas. For a more classic Christmas cake, decorate with marzipan and royal icing in place of the glazed fruit and nut topping

Typical values per serving (without optional ingredients) when made using specific products in recipe