This citrusy version of the English fruit cake improves with keeping, so if you can, make it a week in advance and store in an airtight container until ready to serve.

Ingredients: (Serves 8)

• 170 g/6 oz butter
• 100 g/3 oz caster sugar
• 50 g/2 oz light brown sugar
• 3 eggs
• Finely grated zest of 1 orange
• 150 g/5 oz self-raising flour
• 1 teaspoon baking powder
• 2 tablespoon brandy
• 200 g/7 oz mixed dried vine fruits (raisins, sultanas, currants)
• 40 g/1 oz glace cherries, halved
• 40 g/1 oz blanched almonds

Method:

Preheat the oven to 160ºC/325ºF/Gas Mark 3. Line the base and sides of an 18-cm/7-inch round cake tin with greaseproof paper.

Cream the butter and sugars together until fluffy, then beat in the eggs one at a time. Stir in the orange zest, then sift the flour and baking powder over the top and stir in. Mix in the brandy followed by the dried vine fruits and glace cherries.

Tip the mixture into the prepared tin, spreading it out evenly, then arrange the almonds on top in concentric circles. Bake for about 1 hour 10 minutes until dark golden and a skewer inserted in the center comes out clean.

Leave to cool in the tin for about 20 minutes, then turn out onto a wire rack to cool completely. Wrap in aluminium foil, and store in an airtight container until ready to serve.