Shirley's Christmas Cake

• 500g mixed fruit
• 60g glace cherries
• 85ml brandy or cold tea
• 1 lemon
• 1 orange
• 175g butter
• 175g dark brown sugar
• 1tbsp black treacle
• 175g self-raising flour
• 3 eggs
• 1tbsp mixed spice
• Grease proof paper

Optional decoration:

• Clear apricot jam
• 400g ready to roll marzipan
• 400g ready to roll icing

This recipe uses a 20cm cake tin. Top tip- use a tin with a loose base to make it easier to get the cake out.

1. Use a fine grater to zest the orange and lemon.
2. Juice the lemon and orange then add the juice and zest to a large bowl.
3. Add the mixed fruit, cherries, brandy or tea and cling film and leave overnight, or longer if preferred.
4. Pre-heat oven to 150 degrees or Gas mark 3.
5. Grease the sides and bottom of tin with butter. (Optional- cut out grease proof paper and line the sides and bottom of tin)
6. Whisk butter, sugar and treacle until pale and fluffy with no lumps.
7. Gradually add the eggs and mix.
8. Gradually add the flour, spice and sugar and fold gently until all ingredients are mixed together.
9. Bake for two hours or until golden brown. Use a metal stick to check the cake is cooked by inserting and if it comes out clean, the cake is baked.
10. When cooled, wrap in tin foil for up to two months
11. Feed the cake with either brandy or tea regularly to keep it moist.

Optional decoration

1. Spread a thin layer of apricot jam over the cake
2. Roll out the marzipan and lay over the cake. Leave for a week to set.
3. Spread a layer thin layer of apricot jam over the marzipan. Roll out the icing and lay over the jam.