Spiced Orange Christmas Cake

 

Ingredients

• 300 g (11oz) each raisins and sultanas
• 100 g (3 ½oz) dried apricots, finely chopped
• 100 g (3 ½oz) dried figs, finely chopped
• Juice and finely grated zest of 2 oranges
• 100 ml (3 ½ fl oz) Cointreau
• 1 tbsp. vanilla extract
• 175 g (6oz) unsalted butter, softened, plus extra to grease
• 175 g (6oz) dark brown muscovado sugar
• 3 medium eggs, lightly beaten
• 125 g (4oz) plain flour
• 2 tbsp. cocoa powder
• 1 tbsp. ground cinnamon
• 1/2 tsp ground cloves
• 2 tsp. mixed spice

Directions

1. Put the fruit, orange juice and zest, Cointreau and vanilla into a large non-metallic bowl. Mix, then cover with clingfilm and leave to soak for at least 24hr or for up to two days.
2. Preheat the oven to 150°C (130°C fan) mark 2. Grease and line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.
3. Put butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cocoa powder, cinnamon, cloves and mixed spice.
4. Tip the soaked fruit mixture into the bowl and mix well, then spoon into the prepared tin and level the surface (there’s no need to make a dip in the mixture).
5. Bake for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin (keeping it in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place for up to 3 months.