Christmas Cake

200g (7 oz) ready to eat apricots
175g (6 oz) ready to eat figs
110g (4 oz) ready to eat mango
110g (4 oz) ready to eat pineapple
200g (7 oz) glacé cherries
75g (3 oz) sweetened dried blueberries
75g (3 oz) sweetened dried cranberries
90 ml (6 tbsp) orange juice or brandy
5 ml (1 tsp.) cinnamon
250g (9 oz) butter
250g (9 oz) molasses sugar
4 medium eggs
110g (4 oz) almonds, roughly chopped
grated zest of 1 orange
75g (3 oz) ground almonds
225g(8 oz) plain flour
10 ml (2 tsp.) mixed spice

Chop the apricots, figs, mango, pineapple and cherries coarsely, place into a deep mixing bowl with the blueberries and cranberries, stir in the orange juice or brandy, cover and leave to soak for at least 6 hours.

Beat together the butter and sugar until fluffy and lighter in colour. Beat in the eggs one at a time. Stir in the nuts and orange zest. Sift together the flour and spices, add half to the creamed mixture with half the fruit mix well. Add the remaining flour and fruit mix thoroughly. Place the mixture into a greased cake tin 20 x 9cm deep and smooth the top.

Pre-heat the oven to 150C/300F/ Gas 2. Place on the middle shelf and bake for about 3 - 3½ hours until the christmas cake is firm to the touch and dark golden and a knife inserted in the centre comes out clean.

Allow your Christmas cake to cool in the tin for 15 minutes before turning out onto a cooling rack to cool completely. Wrap the Christmas cake in foil and store in a dry, cool place until required.