It's never too early to get your bake on and get everyone in the kitchen feeling festive and stirring that fruits batter. So have a go at this delicious and super easy recipe that you will need to feed for a few weeks with brandy, sherry or whatever you prefer!
And watch this adorable video while you do, cakes make all the difference!
140g Unsalted Butter – 1 Cup
½ cup coconut sugar
1 Cup Buckwheat Flour
¼ cup Chopped almonds
1/3 cup ground almonds
1 Orange Juice and Zest
Pinch ground cloves
¼ tsp ground ginger
¼ tsp star anise ground
½ tsp fennel and carawy seeds crushed
½ tsp ground cinnamon
2 Cups Raisins
2 Cups Sultanas
½ cup cranberries chopped
¼ cup dried apricots choppedSoaked in 300ml sherry and orange zest for at least 3 days
Melt the butter gently with the coconut sugar, stirring to dissolve.
Sift the flours and spices together in a large mixing bowl.
Whisk the eggs into the melted butter quickly so as not to scramble them, adding ½ the orange juice and all the zest.
Fold into the flours and nuts carefully, adding the fruit.
Double line an 8 inch cake tin. Scrape the mixture into the tin. Bake at 140 for 2 hours until golden brown.
Leave to cool in the tin and spend the next week or two feeding it with brandy if you want. Spearing it all over with a cocktail stick or skewer, and then spooning a tiny bit of brandy into the holes. Cover tightly with tin foil and store in a tin until needed.
Decorate with holly, fruit and nuts and charms.
Marzipan and icing can be rolled out and added on as optional extras!