1. Steep the fruit

Place the sultanas, currants, raisins and glacé cherries in a large bowl. Pour over the freshly brewed H.R.Higgins Christmas Tea and 50ml of brandy. Stir well, cover and leave to steep overnight, or for at least 6 hours, allowing the fruit to absorb the tea and brandy.

2. Prepare the tin

Grease a deep 20cm (8-inch) round cake tin and line with a double layer of baking parchment.

3. Cream the butter and sugar

Beat the softened butter and brown sugar together in a large bowl until light and fluffy.

4. Add the eggs

Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.

5. Bring the mixture together

Sift the flour and mixed spice together, then gently fold into the mixture with the ground almonds.

6. Add the fruit and flavourings

Drain any excess liquid from the soaked fruit, if necessary. Fold the fruit into the cake mixture with the whole blanched almonds, orange zest and brandy or whisky. Mix until evenly combined.

7. Fill the tin

Spoon the mixture into the prepared tin and smooth the surface.

8. Bake slowly

For an AGA

Place the cake on the grid shelf on the floor of the simmering oven and bake for approximately 5–6 hours. Check towards the end of cooking; the cake is ready when a skewer inserted into the centre comes out clean.

For a conventional oven

Preheat the oven to 140°C fan / 150°C conventional / Gas Mark 2. Place the cake on the middle shelf and bake for approximately 3½–4½ hours. Check towards the end of cooking and cover the top loosely with baking parchment if it begins to brown too quickly. The cake is ready when a skewer inserted into the centre comes out clean.

Ovens vary, so begin checking towards the earlier end of the suggested baking time.

9. Cool and feed

Allow the cake to cool completely in its tin. Once cool, pierce the surface with a skewer and drizzle over a little extra brandy.

10. Store and mature

A Christmas cake is best made in advance, allowing the flavours time to mature.

Wrap the completely cooled cake securely in baking parchment and place it in an airtight container. Store in a cool, dark place.

If making the cake several weeks ahead of Christmas, feed it with a small trickle of brandy every few weeks to help retain its moisture and develop its flavour. Rewrap carefully in the parchment and return it to the airtight container after each feeding.

A final note from H.R. Higgins

Good things take time. By steeping the fruit in our Christmas Tea, this traditional cake gains another layer of flavour — a fitting addition to the preparations for Christmas.

Prepare ahead, allow the flavours to mature, and enjoy a slice with a freshly brewed cup of H.R. Higgins Christmas Tea or coffee.