Luxury Christmas Cake

Place currants, raisins, sultanas, cherries & candied peel in a bowl.  Pour over the 150ml brandy and leave to soak over night.

The following day add the whole almonds and the orange & lemon zest, reserving the blanched almonds for the top of the cake.

In a mixing bowl add together the butter, sugar, flour, eggs, treacle & spices and beat together.

Add the soaked fruit to the cake mixture and combine.

Spoon the mixture into a prepared double lined cake tin and top with the whole blanched almonds.

Bake for at least 4 hours at 140 |120 fan assisted | gas mark 1.

Check the cake by inserting a skewer or cocktail stick carefully into the cake.  Once the cake is cooked, the skewer should come out clean with no cake mixture on it and be firm to the touch.

Leave the cake to cool overnight.

The following day remove the cake from the tin, keeping the paper ling on the bottom and sides.

Use a skewer to make small holes all over the surface of the cake, going as far down as possible.

Pour over a few capfuls of brandy.

Wrap your cake in baking parchment and place in an airtight container.

Repeat this feeding process at least twice more before you slice into it at Christmas.