Angela Day’s favourite Christmas cake recipe

250g currants

250g raisins

Recipe: Christmas cake. Credit: INLSA

250g sultanas

250g glacé cherries, halved

250g dates, chopped

150g mixed peel

125ml brandy

250g butter

375g brown sugar

6 extra-large eggs

375ml flour

10ml baking powder

10ml mixed spice

100g pecan nuts, chopped

extra brandy

Combine all prepared fruit, cover with brandy and leave overnight.

Line a 23cm-deep cake tin with greaseproof paper.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix a little flour into the fruit mixture. Sift remaining flour with baking powder and spice. Add to egg mixture alternately with fruit mixture. Finally, mix in the nuts.

Spoon into prepared tin and bake at 140°C for 3-4 hours.

Leave in tin to cool and wrap well in foil and plastic or air-tight tin until required.

Pour brandy over cake every now and then.