Ingredients
- 140 ml (4.9fl oz) port
- plus 23 tbsp to feed the cake
- 3 star anise
- 500 g (17.6oz) dried figs
- roughly chopped
- 300 g (10.6oz) dates
- roughly chopped
- 300 g (10.6oz) prunes
- roughly chopped
- 3 tbsp treacle
- 1 organic orange and 1 unwaxed lemon
- finely grated zest
- 1 tbsp mixed spice
- 0.5 tsp freshly grated nutmeg
- 250 g (8.8oz) unsalted butter
- really soft
- plus more for the tin
- 200 g (7.1oz) pecan nuts
- 100 g (3.5oz) hazelnuts
- 160 g (5.6oz) dark muscovado sugar
- 6 eggs
- lightly beaten
- 170 g (6oz) self-raising flour
- sifted
- 1 tsp salt
- 4 tbsp apricot jam
- 2 tbsp brandy
- 9 dried figs
- 22 dates
- 20 prunes
- 22 pecans and 5 star anise
- 1 egg white
- 1 pot of gold edible glitter
Instructions
- The day before making the cake, pour the port into a pan with the star anise.
- Bring to the boil, remove from the heat and leave for a good few hours to infuse.
- Place the figs, dates and prunes in a large bowl with the treacle, zests, mixed spice, nutmeg and port (removing the star anise).
- Stir, cover and leave overnight.
- The next day, butter and line the sides and base of 23cm square, 7.5cm deep tin (do not use a loose-based tin) with baking parchment.
- Wrap brown paper round the tin and tie with string.
- Preheat the oven to 150C/fan 130C/300F/gas mark 2.
- Put the nuts on a baking tray and cook for 10 minutes, until toasted.
- Cool and chop.
- Place a tray of hot water (large enough to hold the cake tin) in the oven.
- In a food mixer, beat the butter and sugar for at least five minutes, until pale and creamy.
- Mix in the eggs slowly, adding 1 tbsp of flour to stop the mixture curdling.
- Using a large spoon, fold in the remaining flour, the salt, the fruits and their liquid, and the nuts.
- Fold together and tip into the tin.
- Place in the water-filled tray and bake for 22 1/2 hours, or until a skewer comes out almost clean with a couple of crumbs on it.
- If the top is browning before it is cooked, protect with foil (see page 50).
- Cool in the tin, on a wire rack.
- When cold, prick all over with a skewer and sprinkle over the extra port.
- Wrap in baking parchment and then in foil, and leave for at least a few weeks.
- A week before Christmas, bring the jam and brandy to the boil, push through a sieve and brush most of it over the cake.
- Decorate with dried fruits and nuts, glazing with more jam.
- Paint the star anise with egg white and glitter, and add (they are not for eating).
- Wrap the sides of the cake with baking parchment or clear film to stop it drying out.
- Finish with a ribbon or lengths of raffia.
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