You never know, it may also inspire you to be more adventurous in the kitchen all round this party season.
DELICIOUS HOME BAKED CHRISTMAS CAKE
150 g dried figs
225 g soft prunes
100 g pure almonds
225 g soft butter
185 g brown sugar
250 g self-raising flour
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1 good pinch of ground clove
4 large eggs, lightly beaten
225 g raisins
1 juice and zest of 1 large lemon
3 tbsp black treacle
4 tbsp dark rum
Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.
Slice the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in a bowl and beat until fluffy.
Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.
Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula.
Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.
Once cool – make small insertions in the surface and add a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.
If you prefer you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.