The New Christmas Cake

• 1/2 cup brandy
• 500g mixed fruit like dried cranberries, sultanas, or raisins
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• 20g desiccated coconut
• Juice and zest of 1 orange
• 250g butter, room temperature
• 250g caster sugar
• 6 free-range large eggs
• 250g cake flour
• 1 teaspoon salt
• 1 1/2 tsp baking powder
• Juice and zest of 1 orange

To serve: custard, icing sugar, gold-dusted fresh berries

Heat the brandy until warm. Add the mixed fruit, cinnamon, ginger, cardamom, desiccated coconut, and orange juice. Allow to stand for 2 hours.

After 2 hours, preheat the oven to 160°C fan or 180°C normal. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition.

Add the flour, salt, and baking powder and mix until just combined. Add the brandy mixture and fold to combine thoroughly. Spoon into a greased Le Creuset Bundt Cake Tin or a greased and lined 22cm Signature Round Casserole. 

Bake in the preheated oven for 1 hour and 20 minutes. Leave to cool completely in the tin or casserole before removing it to slice. Serve with custard, a dusting of icing sugar, and edible gold-dusted fresh, festive berries.