Orange Christmas cake

My family enjoys this cake every Christmas!

Ingredients

300 g (11oz) each raisins and sultanas, 100 g (3 ½oz) dried apricots, finely chopped, 100 g (3 ½oz) dried figs and finely chopped Juice and finely grated zest of 2 oranges, 100 ml (3 ½ fl oz) Cointreau, 1 tbsp. vanilla extract, 175 g (6oz) unsalted butter, softened, plus extra to grease, 175 g (6oz) dark brown muscovado sugar, 3 medium eggs, lightly beaten, 125 g (4oz) plain flour, 2 tbsp. cocoa powder, 1 tbsp. ground cinnamon, 1/2 tsp ground cloves, 2 tsp. mixed spice,

Directions

Step 1

Combine the fruit, orange juice and zest, Cointreau and vanilla in a large non-metallic bowl. Mix, then cover with clingfilm and leave to soak for at least 24hr or for up to two days.

Step 2

Preheat the oven to 150°C. Grease and line the base and sides of a 8in deep round cake tin with baking parchment.

Step 3

Put butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cocoa powder, cinnamon, cloves and mixed spice.

Step 4

Pour the soaked fruit mixture into the bowl and mix well, then spoon into the prepared tin and level the surface.

Step 5

Bake for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin and enjoy.