The Easiest Christmas Cake in the World

Serves: 20

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Total Time: 240

Prep Time: 30

Cook Time: 210

• 500 gram(s) (1lb 2oz) each sultanas and raisins
• 250 gram(s) Agen prunes, roughly chopped
• 100 gram(s) bag dried sour cherries
• 150  (¼ pint) Armagnac, plus extra to drizzle
• Finely grated zest and juice 1 lemon and 1 orange
• 100 gram(s) (3½oz) molasses sugar
• 150 gram(s) dark brown sugar
• 250 gram(s) pack unsalted butter, softened, plus extra for greasing
• 4 large eggs, beaten
• 250 gram(s) plain flour
• 1 tablespoon(s) black treacle
• 1.5 teaspoon(s) mixed spice
• Half teaspoon(s) ginger

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.

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