Christmas Fruit Cake - cooking recipe

Ingredients

2 1/2 cups mixed dried fruit
1/2 cup dried cranberries
1/3 cup brandy or sherry
4 oz glace cherries, plus additional, to decorate
14 tbsp (1 3/4 sticks) butter, softened
2/3 cup packed brown sugar
3 None eggs
1 None orange, peel finely grated
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice, such as pumpkin pie spice
1/2 cup orange juice
1/2 cup chopped walnuts
None None Whole blanched almonds, to decorate

Preparation

Combine dried fruit, cranberries and brandy in a large, non-metallic bowl. Mix well. Cover with plastic wrap. Let stand for 3 hours or overnight.
Preheat the oven to 300\u00b0F. Lightly grease an 8-inch square baking pan. Line bottom and sides with 2 layers of parchment paper, allowing it to come 1 inch above rim. Stir cherries into fruit mixture.
Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in fruit with brandy and orange peel.
Sift flour, baking powder and spices into a medium bowl. Stir 1/2 each of the dry ingredients, orange juice and walnuts into the batter. Fold in remaining flour, juice and walnuts.
Spoon into prepared pan, pushing into corners. Smooth top. Decorate with almonds and additional cherries, pressing them into the surface.
Bake for 2 1/2-3 hours, until a skewer inserted in center comes out clean and dry. Cool, completely covered with tea towels. Remove from the pan. Wrap in plastic wrap, then foil. Store in an airtight container for up to 6 weeks.