Christmas fruit cake

In a large, non-metallic bowl, combine fruit, craisins and brandy. Mix well. Cover with plastic wrap and set aside 3 hours or overnight. Stir glace cherries through.

Preheat oven to slow, 150°C. Lightly grease a 20cm square cake pan. Line base and sides with two layers of baking paper, allowing it to come 2.5cm above rim.

In a large bowl, cream butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in fruit with brandy and zest.

Sift flour, baking powder and spices into a bowl. Add half to creamed mixture with half orange juice and half walnuts. Fold in remaining flour, juice and walnuts.

Spoon into pan (pack into corners). Smooth top with a small, cranked palette knife.

Decorate with almonds and extra cherries, pressing them into the surface.

Bake for 2 1/2-3 hours, until a skewer inserted in centre comes out clean and dry. Cool, completely covered with tea towels. Remove from pan. Wrap in plastic wrap, then foil. Store in airtight container up to six weeks.