Lynne’s Christmas cake

1.In a very large bowl, mix together the dried fruit, honey, apple and the first measure of brandy, then leave overnight.

2.Preheat oven to 150°C. Prepare a 20 x 20cm wooden cake box with 2 layers of baking paper, sides and bottom. If using a metal cake tin, line with 4 layers of newspaper, followed by 2 layers of baking paper.

3.Add the brown sugar to the fruit and stir thoroughly.

4.Sift in the flour and baking powder, then give it another good mix.

5.Pour in the butter followed by the eggs. Mix well (a mum’s strong arms are needed!).

6.Tip into the prepared box or tin. Decorate with the almonds (if it’s for a gift, try shaping them into a heart).

7.Place the box or tin on a magazine in the middle rack of the oven. Bake until a skewer comes out clean – about 3½ hours.

8.Remove from the oven, but leave in the box/tin until cold.

9.Pour 2 to 3 tbsp of brandy over it before wrapping. If you are keeping it for 3 months or more, use the same amount each month.

10.Wrap well in clingfilm. Store in a cool place in an airtight container until needed.