Fruit Cake

INGREDIENTS 
250g (9oz) each plump raisins and sultanas 
100g (31/2oz) dried cranberries 
200g (7oz) natural glace cherries, halved 
200ml (7fl oz) vanilla vodka – I used Absolut 
150g (5oz) roasted Marcona almonds 
200g (7oz) unsalted butter, softened, plus extra for greasing 
200g (7oz) unrefined dark muscovado sugar 
4 medium organic eggs, beaten 
100g (31/2oz) plain flour 

1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight. 
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground. 
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour. 
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. INGREDIENTS 
250g (9oz) each plump raisins and sultanas 
100g (31/2oz) dried cranberries 
200g (7oz) natural glace cherries, halved 
200ml (7fl oz) vanilla vodka – I used Absolut 
150g (5oz) roasted Marcona almonds 
200g (7oz) unsalted butter, softened, plus extra for greasing 
200g (7oz) unrefined dark muscovado sugar 
4 medium organic eggs, beaten 
100g (31/2oz) plain flour 

1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight. 
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground. 
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour. 
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. 

by Imelda