Richard Bertinet’s traditional Christmas cake

Method

1. Preheat the oven to 150°C/fan130°C/gas 2. Grease a 20cm round, deep cake tin thoroughly with melted butter, then line with a double layer of baking paper brushed generously with melted butter, so the paper protrudes 10-12cm above the top.
2. Tie a double layer of baking paper around the outside of the tin so it also protrudes 10-12cm, to stop the cake burning. Sift the flour, salt, spices and ground almonds into a large bowl, add the fruit and blanched almonds, then mix together well.
3. In a separate bowl, cream the sugar, butter and zest until fluffy, then beat in the eggs one at a time. Stir into the flour and fruit, then stir in the lemon juice and half the brandy. The mix should be soft/moist. If not, add an extra egg, beaten with a little milk.
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5. Spoon the mix into the tin, level the top, then bake on the bottom shelf of the oven for 1 hour. Reduce the heat to 140°C/fan120°C/gas 1 and bake for 3¼-3½ hours. Cover loosely with baking paper for the last 2 hours to stop the cake burning. It’s done when it shrinks a little from the sides.
6. Remove from the oven and cool a little before turning out onto a wire rack to cool completely. Wrap in baking paper, then foil.