Fruit cakes

Preheat oven to 150°C / 300°F (lower heat helps prevent drying). Line an 8-inch round cake pan with parchment paper and grease the sides.

3. Cream Butter & Sugar:
Beat butter and brown sugar until light and fluffy (3–5 minutes).

4. Add Eggs:
Beat in eggs one at a time, adding a tablespoon of flour if the mixture looks curdled.

5. Combine Dry Ingredients:
In a separate bowl, mix flour, baking powder, spices, salt, and ground almonds.

6. Make the Batter:
Gradually fold the dry mixture into the wet. Add soaked fruits (drain excess liquid first). Stir gently. Add a little milk if the batter is too thick.

7. Bake:
Spoon batter into prepared pan. Smooth the top. Bake for 2 to 2.5 hours, or until a skewer comes out clean. If the top browns too quickly, cover with foil halfway through baking.

8. Cool & Age (Optional):
Let cool in the pan for 15 minutes, then transfer to a rack. For best flavor, wrap tightly in foil and store in an airtight container. You can brush with a little brandy every few days to keep moist and age it up to a month before serving.

✨ Optional Finishing Touches:
Marzipan & Royal Icing for a traditional Christmas-style look

Apricot glaze + nuts & fruits for a glossy, festive top

Dust with powdered sugar for a simple, rustic finish