Spiced fruit cake

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Put the dried fruit, peel, glacé cherries, whisky and zest in a pan. Warm through for a few minutes, then set aside to cool.
2. Grease and line a 23cm cake tin. Beat the butter with a hand whisk, or in a food processor, until soft. Add the sugar and beat until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition. In a clean bowl, sift the flour and baking powder with the spices, then fold into the butter mixture. Add the soaked fruit and almonds. If the mixture is a little thick, add a bit of milk until the dough reaches a dropping consistency.
4. Spoon the mixture into the tin, smooth the top, then decorate with the extra almonds. Bake for 1-1½ hours until a skewer inserted into the centre comes out clean. Allow to cool in the tin before turning out.
5. Melt a good dollop of apricot jam with a splash of boiling water and brush over the cake for a glossy finish. Serve with a glass of mulled wine, if you like.