Fruit cake is yet another component of traditional Christmas fare. The crowning touch to afternoon tea, or served with a glass of sherry when visitors stop by unexpectedly over the festive season, it is equally appropriate served with a mug of hot chocolate while sitting around the Christmas tree in the evening. And let's not forget jolly old Santa Claus, who apparently eats plenty of fruitcake with the glasses of milk left out by thoughtful children around the world on Christmas eve.

EASY FRUIT CAKE

8 oz. plain flour

¼ tsp salt

½ tsp. mixed spice

½ tsp. ground cinnamon

7 oz. butter

7 oz. dark brown sugar

2 tbsp. dark treacle

1 tbsp. marmalade

¼ tsp vanilla essence

4 eggs, lightly beaten

1 ¾ lbs. mixed dried fruits

3 ½ oz. chopped mixed peel

5 oz. glacé cherries, halved

3 ½ oz. blanched almonds, chopped

Brandy

HEAT oven to 300 degrees F. Grease an 8-inch round or 7-inch square cake tin and line the bottom and sides with waxed paper or baking parchment.

Cut a band of brown paper (a strong grocery bag, opened and cut lengthwise is good) one inch higher than tin and wrap around circumference, securing with string.

Sieve flour, salt, mixed spice and cinnamon into one bowl. In a separate, large mixing bowl, using an electric mixer, cream butter and sugar, treacle, marmalade and vanilla essence until light and fluffy.

Add eggs, a little at a time, into the miture, adding one tablespoon of flor mixture with last amount. Fold in remaining flour mixture until well mixed, then mix in dried fruit, mixed peel, glacé cherries and almonds.

Transfer mixture to baking tin and make a slight hollow in the centre. Bake on middle rack in the oven for 3 hours, then test by inserting wooden skewer in the middle. If it comes out clean cake is done. If not, bake for up to another hour, testing every 20 minutes until the skewer comes out clean.

Remove from the oven and leave to cool in the tin for 15 minutes, then turn out on wire rack and leave to cool completely. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tablespoons of brandy and let soak into cake.

Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.

Optional: For a rich, moist cake, spoon over a few tablespoons of brandy every week until you are ready to marzipan and decorate your cake with royal icing if desired.

Cooktip: Coating fruits, mixed peel and cherries lightly in a little flour before adding to mixture helps keep them evenly distributed during cooking.