This stunning cake makes a lighter alternative to the traditional dark Christmas cake.

Ingredients: (Serves 12-16)

• 255 g/9 oz unsalted butter
• 1 teaspoon vanilla extract
• 255 g/9 oz caster sugar
• 5 eggs
• 175 g/6 oz plain flour
• 175 g/6 oz self-raising flour
• 2 oranges, finely grated rind and juice
• 115 g/4 oz dried apricots, chopped
• 55 g/2 oz blanched almonds, chopped
• 55 g/2 oz roasted chopped hazelnuts
• 115 g/4 oz unsalted butter
• 225 g/8 oz icing sugar
• 2 tablespoons orange liqueur
• 1 lemon, finely grated rind and juice
• 3 tablespoons apricot jam
• 455 g/1 lb white marzipan
• 455 g/1 lb white chocolate
• 175 g/6 oz crystallized peel
• 115 g/4 oz plain chocolate
• Seedless grapes and dried apricots, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease and line a deep 20-cm/8-inch cake tin.

Beat together the butter, vanilla and sugar in a bowl until pale and creamy. Beat in the eggs, one at a time, beating well between each addition. Sift in the flours and gently fold into the cake mixture, along with 3 tablespoons orange juice and 1 tablespoon grated rind.

Fold in the apricots, almonds and hazelnuts and spoon into the prepared tin. Bake for 1 hour. Cover with aluminum foil and cook for 30 minutes more, until well risen and a skewer inserted into the center comes out clean.

Set tin on a wire rack to cool, invert the cake onto a dinner plate and using a sharp knife to level the surfaces. Put the remaining 115 g/4 oz butter, icing sugar, orange iqueur and lemon rind and juice into a bowl and beat until light and creamy. Using a sharp knife, slice the cake in half. Sandwich the 2 halves together with the buttercream. Heat the apricot jam in a saucepan and use to brush over the top and sides of the cake. Knead the marzipan on a surface lightly dusted with icing sugar and roll out thinly. Use to cover the top and sides of the cake and smooth with the palms of your hands.

Melt the white chocolate in a bowl over a pan of simmering water. Remove from the heat and allow to cool for 5 minutes. Set the cake on a wire rack above a tray. Pour over the melted chocolate until the top and sides are coated evenly. Allow to set for 2 hours. Melt the plain chocolate in a bowl over a pan of simmering water. Cut the crystallized peel into strips and dip into the melted chocolate. Half-dip the grapes and apricots in the chocolate. When the chocolate has set, arrange the peel and fruit on top of the cake. Transfer to a dinner plate to serve.