Soak your dried fruits in brandy or orange juice overnight. This step ensures the fruits are plump and infused with flavor. If you’re short on time, a quick soak for a few hours works too.

Cream butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the flour and spices. Add the soaked fruits and citrus zest, mixing gently until everything is evenly distributed.

Preheat your oven to 300°F (150°C). Line a deep cake tin with parchment paper, ensuring the sides are also covered to prevent over-browning. Pour in the batter, level the top, and bake for 2-3 hours. The cake is done when a skewer inserted in the center comes out clean.

Once baked, let the cake cool completely. For extra flavor, “feed” the cake by brushing it with a little brandy every week until Christmas. Wrap it tightly in parchment and foil to keep it moist.

Closer to Christmas, cover your cake with marzipan and a layer of royal icing. Decorate with festive touches like silver balls, ribbon, or even a little holly sprig.