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So, you have marinated your fruit in alcohol and chopped the nuts and chocolate and you have your lined cake tin all ready to go.....next, turn on the oven to gas mark 1, 140 c.
Cream the butter with the sugar until light and fluffy, add the flour (yes, you read that right) beat until smooth then add the eggs one at a time. Add 110gs of the ground almonds and mix in.
Add the zest of the lemon to the marinating fruit, then the honey and the jam. stir around. Now combine everything in a big bowl, so that's the chocolate and nuts, the fruit mix and the butter, flour and egg mix. Add in the remaining ground almonds and stir the whole lot together.
Pour the mix into the prepared tin and pop in the oven for 2 hours, possibly more, mine took 2 and a half hours to firm up.
Cool in the tin and then turn out and think about decorating.
Well, actually before that, if you are keeping this until Christmas you will need to wrap it in baking parchment and then foil...feed with brandy/rum if you feel the need, although this is quite a moist cake anyway. And that was a lot of alcohol soaked up by the fruit.
Decorating....This year I feel the need to stay minimal with my decorating so have stuck some edible silver in layers across the middle. Very simple but nicely festive, I had some vintage silver ribbon I bought from Kempton Park earlier this year which I've tied around the middle.
Traditional icing would work just as well, so you can pop your traditional santa and sleigh on top if you have one. Then enjoy! And Merry Christmas! (are we the first people to say this to you?)