The cake can be made 4 - 6 weeks before Christmas. During this time, pierce the cake with a fine needle and spoon over 2 - 3 tbsp brandy.
ingredients
makes 1 cake
1 1/3 cups Seedless white raisins
1 cup currants
1 1/3 cups raisins
1 cup stoned and chopped prunes
1/4 cup halved candied cherries
1/3 cup chopped mixed peel
3 tbsp brandy or sherry
2 cups All purpose flour
pinch of salt
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tbsp cocoa powder
1 cup butter
1 generous cup soft dark brown sugar
4 large eggs
finely grated rind of 1 orange or lemon
2/3 cup ground almonds
1/2 cup chopped almonds
To Decorate
4 tbsp apricot spread
1 pound almond paste
1 pound fondant icing
1/2 pound royal icing
method
1. The day before you want to bake the cake, soak the dried fruit in the brandy or sherry, cover and leave overnight. The next day, grease a 8 inch round cake pan and line it with greaseproof paper.
2. Preheat the oven to 160°C (325°F). Sift together the flour, salt, spices and cocoa powder. Whisk the butter and sugar together until light and fluffy and beat in the eggs gradually. Finally, mix in the orange or lemon rind, the ground and chopped almonds, dried fruits (with any liquid) and the flour mixture.
3. Spoon into the cake pan, level the top and give the cake pan a gentle tap on the work surface to disperse any air bubbles. Bake for 3 hours, or until a fine skewer inserted into the middle comes out clean. Transfer the cake pan to a wire rack and let the cake cool in the tin for an hour. Then turn the cake out on to the wire rack, but leave the paper on, as it will help to keep the cake moist during storage. When the cake is cold, wrap it in foil and store it in a cool place.
4. Warm, then sieve the apricot spread to make a glaze. Remove the paper from the cake, place it in the centre of the cake board and brush it with hot apricot glaze. Cover the cake with a layer of almond paste and then a layer of fondant icing. Pipe a border around the base of the cake with royal icing. Tie a ribbon around the sides.
5. Roll out any trimmings from the fondant icing and stamp out 12 small holly leaves with a cutter. Make one bell motif with a biscuit mould, dusted first with sifted Confectioner’s sugar. Roll 36 small balls for the holly berries. Leave the decorations on greaseproof paper to dry for 24 hours. Decorate the cake with the fondant icing leaves, berries and bell, attaching them to the cake with a dab of royal icing. Allow the icing to dry, then cover the cake and pack in an airtight tin until needed.
