SOAK RAISINS IN GIN RECIPES

Steps:

• Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.

  Put all the dried fruit and stem ginger into a very large pan with the lemon zest and almond liqueur. Heat the pan until the liqueur at the bottom begins to boil, then cook on a medium heat for 5min, stirring frequently until the fruit absorbs the liquid. Add butter and sugar and heat gently to melt, stirring occasionally to help dissolve the sugar.

  Take the pan off the heat and leave to cool for 5min. Stir in the almonds, flour, spices and beaten eggs and mix well. Immediately pour the mixture into the prepared tin and level the surface (there's no need to make a dip in the mixture).

  Bake the cake for 1hr 45min-2hr or until a skewer inserted into the centre comes out clean. Cover the cake with foil if it is browning too quickly. 

Steps:

• Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
• Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
• Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
• Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
• When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
• Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry’s Complete Cookbook (£25; Dorling Kindersley)