• 1 package (200g) Unsalted Butter, at room temperature
• 1 1/2 cups (200g) Soft Light Brown Sugar
• 4 eggs
• 2/3 cup (100g) coarsely chopped walnuts
For the Icing
• 2 cups (350g) icing sugar (powdered sugar)
• 1/4 cup (65ml) lemon juice
For Decoration
• sprigs of rosemary
• fresh cranberries
• redcurrants
METHOD
For the Cake:
1. In a bowl, place the glacé fruits, raisins, and candied fruits (dates, apricots, figs, plums). Add the brandy, honey, and the zest from the orange and lemon. Mix well, cover the bowl, and set aside to soak overnight (or for at least 2 hours). Stir occasionally.
2. Grease a 24cm round baking tin and line the base with parchment paper. Preheat the oven to 160°C. In a bowl, mix the flour, baking powder, cinnamon, nutmeg, and cloves. In a separate bowl or mixer, cream the unsalted butter and sugar until light and fluffy.
3. Add the eggs one by one, continuing to beat. Lower the mixer speed and gradually add the flour mixture. Add the candied fruits that have soaked in the brandy and the walnuts. Beat until you have a fluffy cake batter.
4. Pour the batter into the tin and use a spoon to level the surface. Bake in the preheated oven for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Once baked, let it cool and turn it out after scoring around the edges. Pierce the surface with a wooden skewer and drizzle with 2 tablespoons of brandy. Repeat this process for 3-4 days. If making it many days in advance, wrap it in plastic wrap, keep it in a cool place, and 'water' it with a little brandy every 3–4 days. This keeps it moist and full of aroma.
Before decorating, make the icing:
1. Place the icing sugar in a bowl and pour in the lemon juice. Mix until you have a relatively thick icing.
2. Spread the icing over the surface of the cake, allowing some to drip down the sides. Dip the cranberries and rosemary sprigs in a syrup (equal parts water and sugar, boiled for 2-3 minutes) and then roll them in sugar.
