Christmas cake

In this version of the boiled fruit cake, Jo adds cranberries for bursts of tangy fruitiness. The quantity is enough for a 10” square or round tin – for an 8” cake, reduce all ingredients by one third.

Ingredients

• 1.8 kg dried mixed fruit
• 680 g butter
• 680 g dark brown sugar
• 586 ml unsweetened orange juice
• 284 ml water
• 850 g self-raising flour
• 5 tsp mixed spice
• 9 medium eggs, beaten
• 225 g glacé cherries
• 113 g flaked almonds
• 113 g dried cranberries
• Brandy (optional) for infusing the cranberries and feeding the cake

Preparation

1. (Optional) Start the night before by putting the cranberries in a shallow dish and sprinkling with the brandy to allow the flavours to infuse.
2. When you’re ready to make your cake, place the first five ingredients in a large pan and bring to the boil. Turn down the heat and simmer for 20 minutes, then cool for 10 – 15 minutes.
3. Sift the flour and spice into the pan and whisk until smooth.
4. Add the eggs and continue whisking to mix them in, but don’t overdo it.
5. Now add the cherries, almonds and cranberries and give it all a good stir.
6. 6. Pour into your prepared tin and bake at 250⁰F/120⁰C for around 1.5 hours until the top of the cake feels firm and a skewer inserted into the centre comes out clean.
7. Remove from the oven and allow to cool in the tin.