Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors
snip the prunes
dates and figs into small pieces
removing any stalks
and drop into the bowl. Add the brandy and orange zest and juice
and stir well to combine. Cover the bowl with a shower cap
clingfilm or plate and leave to soak in a cool place for at least 12 hours or
even better
2 days.
When you’re ready to make the cake
grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4.
Spread the nuts on a baking tray and toast
checking frequently to be sure they don’t burn
for 5–10 minutes or until fragrant (you can skip the toasting
but it really brings out their flavour). Cool
then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.
Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer)
beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup
if using. Gradually add the beaten eggs to the butter and sugar mixture
beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally
stir through the soaked fruit
with any liquid left in the bowl
and the chopped nuts.
Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake
leave it to cool for about 15 minutes
then prick the top all over with a cocktail stick or skewer
going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold
remove from the tin and wrap in fresh baking parchment
if you like
and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.
When you’re ready to finish the cake
gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely
pressing down to smooth it out.
Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings
tucking the ends of the ribbons under the cake – the weight of the cake will secure them
although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake
using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags
