Last Minute Christmas Cake

Preheat oven to 160 degrees C.

Place fruit in a bowl with brandy, apple, brown sugar and honey. Add beaten eggs. Stir together then add cooled melted butter. Stir and lastly mix through flour and spices. Pour into a deep 20 or 23cm (8 or 9 in) round cake tin lined with three sheets of parchment coming 5cm above the rim. Decorate with almonds.

Bake for 2½ to 3 hours. Brush with two tbsp of brandy or other spirit while still warm. Cover with foil lightly and leave to cool. Wrap in foil. This cake will keep for up to six months in the refrigerator.