Classic Rich Christmas Fruit Cake

In a large saucepan, combine the mixed dried fruit, citrus zest and juice, 150ml of brandy, softened butter, and light brown sugar. Set the pan over medium heat.

Bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes. Transfer the fruit mixture into a large mixing bowl and allow it to cool for about 30 minutes.

Preheat your oven to 150°C (130°C fan/Gas Mark 2). Prepare a deep 20cm cake tin by lining it with a double layer of baking parchment. For extra protection against the long bake time, wrap a double layer of newspaper around the outside of the tin and secure it with kitchen string.

Add the plain flour, ground almonds, baking powder, mixed spice, cinnamon, cloves, flaked almonds, eggs, and vanilla extract to the cooled fruit mixture. Stir thoroughly until well combined, ensuring there are no hidden pockets of flour.

Pour the batter into the prepared tin and level the top with a spatula. Bake in the center of the oven for approximately 2 hours.