Mum's traditional Christmas cake

This rich cake keeps well for several months when wrapped in foil and stored in a cool place.

Ingredients

1 ½ kgs	Dried fruit, mixed, good quality (Main)
½ cup	Orange juice
225 g	Butter
1 ½ cups	Brown sugar, firmly packed
2 tsp	Lemon rind, finely grated
2 tsp	Vanilla essence
2 Tbsp	Marmalade
4 large	Eggs, lightly beaten
2 ½ cups	Flour, high-grade
1 pinch	Salt
2 tsp	Mixed spice, ground

Directions

1. Place the fruit in a large bowl. Add the orange juice and mix well. Cover and stand for several hours.
2. Line a deep 20-23cm round cake pan with two layers of baking paper.
3. Preheat the oven to 150C.
4. Cream the butter and sugar, until light and fluffy with an electric mixer. Add the lemon rind, vanilla essence and marmalade. Beat well.
5. Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle, add a little of the flour. Fold in the mixed fruits alternately with the sifted dry ingredients. Mix well.
6. Pour into the cake pan. Smooth over the top with a wet hand or rubber spatula. Bake for about 2½-3 hours or until a skewer inserted in the centre comes out clean. Start testing after 2½ hours cooking. Remove the cake from the oven, cool, remove the baking paper and wrap in foil to store.

More festive baking from Jan

• Six ingredient festive cake
• Mini Christmas puddings