Christmas cake

Directions

1. Beat the butter until soft then add the sugar and cream together with the butter until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

2. Sift the flour twice and add to the egg mixture, alternating with the honey (reserve some of the flour for dusting the fruit). Now dust the fruit with a little flour and stir into batter along with the nuts.

3. Turn the batter into a greased and lined springform cake tin. Wrap the tin in a double layer of parchment paper then transfer to an oven pre-heated to 170°C and bake for about 90 minutes, or until the cake is cooked through (a skewer inserted into the centre should emerge cleanly).

4. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely. Wrap in baking parchment and then in kitchen foil and store in an air-tight tin to mature for at least a week before decorating and serving.

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