Christmas Fruit Cake

Pour the warm rum, brandy, or freshly squeezed orange juice over the mixture, stirring gently to ensure all the ingredients are soaked. I have used brandy and orange juice in a 50:50 ratio. Cover the bowl and let the mixture sit for at least 24 hours in the fridge or at room temperature to allow the fruits and nuts to plump up and absorb the liquid.

When you're ready to bake, preheat the oven to 350°F (175°C).

Grease and line an 8-inch (20cm) round cake pan with baking paper or a springform pan. If you're making mini fruit cakes, you can also use two 4-inch (10cm) round cake tins.

In a large bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, and salt.

Add the light brown sugar and orange zest, mixing until well combined. Gently fold in the pre-soaked fruit and nut mixture, ensuring it's evenly distributed throughout the flour mixture.

Add the oil, molasses, and vanilla extract, stirring to combine.

In a separate small bowl, mix the milk with the baking soda and then pour it into the batter. Stir until the batter is smooth and well mixed.

Pour the batter into the prepared cake pan, spreading it evenly. Decorate the top with sliced almonds and maraschino cherries.

Bake for 40-50 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean. Baking time may vary based on the size of the pan.

Once baked, allow the cake to cool completely in the pan. Do not remove it too early to ensure it is set properly. After the cake has cooled, brush the top with rum, brandy, or maple syrup to add extra flavor and moisture.

Portion the cake on the following day for best results and flavor.

Store the cake in an airtight container or under a cake cloche, where it will keep well for up to 1 week. In cold countries, you can store it at room temperature otherwise, store it in the fridge.

Enjoy your delicious, spiced fruit and nut cake!