Special Occasional Cakes Recipes - Glazed Christmas Ring Cake

Ingredients

• 225g/1 1/2 cups sultanas

• 175g/1 cup raisins

• 175g/1 cup currants

• 175g/1 cup dried figs, chopped

• 90ml/6 tbsp whisky

• 45ml/3 tbsp orange juice

• 225g/1 cup butter

• 225g/1 cup dark soft brown sugar

• 5 eggs

• 250g/2 1/4 cups plain flour

• 15ml/1 tbsp baking powder

• 15ml/1 tbsp mixed spice

• 115g/2/3 cup glace cherries, chopped

• 115g/1 cup brazil nuts, chopped

• 50g/1/3 cup chopped mixed peel

• 50g/1/2 cup ground almonds

• grated rind and juice or 1 orange

• 30ml/2 tbsp thick-cut orange marmalade

TO DECORATE

• 150ml/2/3 cup thick-cut orange marmalade

• 15ml/1 tbsp orange juice

• 175g/1 cup glace cherries

• 115g/2/3 cup dried figs, halved

• 75g/1/2 cup whole brazil nuts

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Method:

1. Put the dried fruits in a bowl, pour over 60ml/4 tbsp of the whisky and all the orange juice and marinate overnight

2. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in ring mould. Cream the butter and sugar. Beat in the eggs. Sift together the remaining flour, baking powder and mixed spice. Fold into the egg mixture, alternating with the rest of the ingredients, except the whisky. Transfer to the tin and bake for 1 hour, then reduce the oven temperature to 150C/300F/Gas 2 and bake for a further 1 3/4-2 hours.

3. Prick the cake all over and pour over the reserved whisky Cool in the tin for 30 minutes, then transfer to a wire rack. Boil the marmalade and orange juice for 3 minutes. Stir in the fruit and nuts. Cool, then spoon over the cake and leave to set.