Traditional Christmas fruitcake

Method

1. Step 1

   Combine the dried fruit, mixed spice and orange rind in a large bowl.

2. Step 2

   Place orange juice and 3/4 cup (185ml) brandy, whisky, sherry or extra orange juice in a small saucepan. Bring to a simmer over medium-high heat. Pour hot orange juice mixture over dried fruit mixture and stir to combine. Cover and set aside in a cool, draught-free place, stirring occasionally, for 1-2 days to soak.

3. Step 3

   Preheat oven to 150°C. Grease a 20cm (base measurement) round cake pan and line with 3 layers of baking paper, allowing the paper to extend 5cm over the top of the pan. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add butter mixture to the fruit mixture and stir to combine. Add the flour and stir to combine.

4. Step 4

   Spoon mixture into prepared pan and smooth the surface. Tap cake pan on a work surface 3-4 times to settle the mixture. Arrange almonds over the top.

5. Step 5

   Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or until a skewer inserted in centre comes out clean. Pour the remaining brandy, whisky, sherry or orange juice over hot cake. Cover pan tightly with foil. Invert the cake, still in pan, onto a work surface. Set aside overnight to cool completely.

6. Step 6

   Transfer the cake to a serving platter. Cut into slices to serve.