Follow this video to find out a foolproof recipe for fruit cake.

Ingredients:
300g (11oz) raisins
300g (11oz) sultanas
100g (3½oz) apricots
100g (3½oz) dried figs, chopped
Finely grated zest and juice of 2 oranges
100ml (3½fl oz) Cointreau
1tbsp vanilla extract
175g (6oz) unsalted butter, softened, plus extra to grease
175g (6oz) dark brown muscovado sugar
3 medium eggs, lightly beaten
125g (4oz) plain flour
2tbsp cocoa powder
1tbsp cinnamon
1tbsp ground cloves
2tsp mixed spice
Brandy, or Cointreau, to feed (optional)

1. Put the fruit, orange zest, and juice, Cointreau and vanilla into a large non-metallic bowl. Stir, then cover with cling film and leave to soak for at least 24hr or for up to 2 days.

2. Put the 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, cinnamon, cloves and mixed spice.

3. Tip the soaked fruit mixture into the bowl and stir well, then spoon into a greased and lined deep round cake tin and level the surface (there’s no need to make a dip in the mixture).

4. Bake at 150°C (130°C fan) mark 2 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 (keep in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place for up to 3 months.

5. If you want to feed your cake in the run-up to Christmas, after it has been left wrapped for 2 weeks, prick the top of the cake all over with a skewer and sprinkle over 1tbsp brandy or Cointreau. Rewrap and store as before. Feed every few weeks for a more intense flavour.

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