Classic British Christmas Cake

Instructions

SOAK FRUIT: Use a pair of clean scissors to cut the apricots and dates into small pieces. Add to a medium saucepan with the raisins, orange peel and brandy. Bring to a simmer, then remove from the heat and allow to infuse for 30 minutes.
250 g dried apricots, 250 g dried dates,, 250 g raisins or sultanas, 125 g candied orange peel, 250 ml brandy
PREPARE: Heat the oven to 160°C / 325°F / Gas 3 with a rack in the lower third of the oven. Grease, then line the base and sides of a 20cm (8 in.) round springform pan with baking parchment paper. The paper on the sides needs to stand in a collar around 3-4 cm (1.5 inches) above the rim of the cake pan. If your oven runs hot, double-layer the baking paper on the sides.
CREAM BUTTER AND SUGAR:
In the bowl of a stand mixer with the paddle attachment fitted, beat sugar, butter and salt until light and fluffy, scraping down the sides of the bowl to ensure everything is well mixed. Beat in the eggs, oil and honey into the butter mixture until well combined.
300 g white sugar, 125 g unsalted butter, ½ tsp sea salt, 3 large eggs, 125 ml vegetable oil, 3 Tbsp runny honey
ADD DRY INGREDIENTS: Sift over the flour, allspice, nutmeg, cinnamon and baking powder, then run the mixer on low speed until the flour mixture is completely incorporated. Add the soaked fruit and any liquid still in the saucepan, mix well, then stir through the chopped nuts.
250 g plain or all-purpose flour, 1 tsp ground allspice, 1 tsp ground nutmeg, 1 tsp ground cinnamon, ½ tsp baking powder, 75 g almonds
BAKE: Pour the cake batter into the prepared pan, smooth the cake surface and transfer carefully to the oven (it's heavy!). Cover loosely with aluminium foil and bake for 3 hours, removing the foil for the last 45 minutes so that the top of the cake can brown. Keep an eye on the cake in the last half hour of cooking time, if you feel the cake is getting too brown, pop the foil back on.
COOL: Test the cake with a fine skewer inserted into the centre of the cake to ensure it has cooked through, then allow it to cool completely in the cake pan.
ADD MARZIPAN: When the cake is completely cool (sometime the next day) remove it from the cake pan and place it on a serving plate. (PRO TIP: Trim the top or flip the cake over for a flat surface) Heat the apricot jam in a small saucepan until melted. Brush over the cake, then dust the bench top with cornstarch and roll out the marzipan in a circle larger than the diameter of the cake. Lift the marzipan carefully on top, smooth down and trim the edges.
3 Tbsp apricot jam, 400 g marzipan
ADD FONDANT: Knead the fondant on a bench top dusted with a little cornstarch shape into a disc and roll out to a circle larger than the diameter of the cake. Brush the marzipan layer with a little cold water, then lift the fondant on top, smoothing down over the marzipan and stretching down the sides to reach the plate. Trim the edges as close to the plate as possible.
500 g white fondant
DECORATE: Decorate with artificial holly leaves or other Christmas decorations. If the edges are a little uneven, wrap a thick Christmas ribbon around the outside of the cake.

Notes

It is traditional to make Christmas cake well in advance of the big day and 'feed' in with a few spoonfuls of brandy every week. If you are doing this, keep it well wrapped in a cool place, and decorate the day before you plan to eat.

Alcohol-free: Replace the brandy with a mixture of black tea and fruit juice.

Marzipan and Fondant: The marzipan and fondant are used to keep the fruit cake fresh, though for the best flavour I usually only add them to the cake a day or two before serving. You won't need the full amount listed in the recipe, but there is NOTHING more frustrating than trying to make too little covering fit too much cake. Trim the edges, wrap well and freeze the leftovers.