The Easiest Christmas Cake in the World

Method

1 Put the fruit into a non-metallic bowl with the Armagnac, citrus zest and juices. Cover and leave to soak overnight.
2 Preheat the oven to 150°C (130°C fan) mark 2. Grease and line a 23cm (9in) cake tin with greaseproof paper. Put the sugar and butter into a large bowl and, using an electric hand whisk, beat until light and fluffy.
3 Beat in the eggs, a little at a time, taking care the mixture doesn't curdle. If it looks as if it might, add a little of the flour. Beat in the black treacle.
4 Sift the flour, spices and a pinch of salt into the mixture, then fold in gently with a large metal spoon. Next, fold in the soaked fruit. Tip the mixture into the prepared tin and level the surface.
5 Wrap a double layer of brown paper around the outer edge of the tin - this helps prevent the cake from burning. Bake for 3-3½hr until a skewer comes out clean. Leave in the tin for 10min, then turn out and cool on a wire rack. Keep the cake in the greaseproof paper, wrap it in clingfilm, then in foil. Store in an airtight container in a cool place.
6 After two weeks of maturing, prick the cake with a metal skewer and drizzle over 1tbsp Armagnac. Leave to soak in, then rewrap and store as before. The cake will keep for up to three months.