Ingredients

150g raisins

100g sultanas

125g currants

200g mixed candied peel

100g glacé cherries, halved

2 oranges, zested and juiced

100ml brandy or black tea, plus 4 tbsp

175g dairy-free margarine, plus extra for the tin

175g dark brown soft sugar

50g treacle

200ml soya milk

2 tbsp cider vinegar

400g gluten-free flour

2 tsp xanthan gum

¾ tsp bicarbonate of soda

2 tsp mixed spice

2 tsp ground cinnamon

Instructions

Step 1: The day before baking, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice, and 100ml brandy in a large bowl. Cover and leave to soak overnight to plump up the fruit.

Step 2: Butter a deep 20cm round cake tin and line the base and sides with baking parchment. In a large bowl, beat the margarine, sugar, treacle, and orange zest using an electric whisk until smooth and fluffy.

Step 3: Gradually whisk in the soya milk and cider vinegar. The mixture may look split but will come together once the dry ingredients are added.

Step 4: In a separate bowl, mix the gluten-free flour, xanthan gum, bicarbonate of soda, mixed spice, and cinnamon. Gradually add the dry mix to the wet ingredients, stirring until smooth.

Step 5: Fold the soaked fruit into the batter until evenly combined. Spoon the mixture into the prepared tin and level the surface with the back of a spoon.

Step 6: Preheat the oven to 150°C (130°C fan)/gas mark 2 and bake the cake for 45 minutes. Then reduce the temperature to 140°C (120°C fan)/gas mark 1 and bake for an additional 2–3 hours. If the cake top darkens too much, cover it loosely with foil. The cake is done when a skewer inserted in the center comes out clean.

Step 7: While still warm, poke holes all over the top using a skewer and spoon over 4 tablespoons of brandy. Let the cake cool in the tin for 1 hour, then transfer to a wire rack, remove the parchment, and allow it to cool completely.

Step 8: Once cold, wrap the cake in a layer of baking parchment followed by a layer of foil before storing.

Tips & Variations

For a non-alcoholic version, substitute brandy with strong black tea or fruit juice for soaking and feeding the cake.

Use dairy-free margarine and soya milk to keep the cake suitable for a dairy-free diet.

To enhance flavor, feed the cake with brandy every week after baking until Christmas.

If you prefer a spicier cake, increase the cinnamon or add a pinch of nutmeg.

FAQs

Can I use other dried fruits instead of the listed ones?

Yes, you can swap or add other dried fruits like chopped dates, figs, or dried cranberries according to your taste and availability.

Is it necessary to soak the fruit overnight?

Soaking the fruit overnight allows it to plump up and absorb liquid, which helps keep the cake moist and flavorful. Skipping this step may result in drier fruit and a less moist cake.