Fruit Cake

1. In a medium saucepan, add 3 ½ cups fruit cake mix, 1 cup brown sugar, ½ cup chopped dates, ½ cup butter, and 1 cup apricot juice.
2. Bring it to a gentle boil and let it bubble away for about 20 minutes.
3. Take it off the heat, then stir in 1 tsp bicarbonate of soda (it’ll fizz a bit, don’t panic). Let it cool completely before the next step.
4. Once cool, stir in ½ cup brandy, ½ cup glazed cherries, and 1 cup chopped pecan nuts.
5. Mix in the 2 beaten eggs until everything’s evenly coated and sticky.
6. In a bowl, sift together 2 cups flour, 1 Tbsp cocoa, 1 tsp baking powder, 1 tsp mixed spice, and ½ tsp salt.
7. Fold this into the fruit mixture until it’s just combined.
8. Line a deep 20 cm (8-inch) round cake tin with parchment.
9. Pour in the mixture, smooth the top, and bake at 160 °C (320 °F) for about 2 hours, until a skewer poked in the middle comes out clean.
10. If it starts browning too soon, loosely cover the top with foil halfway through.
11. Let the cake cool completely in the tin, this keeps it moist and helps it firm up before icing.

Apricot Buttercream Icing

1. In a mixing bowl, add 150 g softened butter and 150 g apricot jam.
2. Beat with an electric mixer until smooth and fluffy.
3. Gradually sift in 275 g icing sugar, a bit at a time, until it’s pale, creamy, and spreadable.
4. Once the cake’s cool, slather that golden buttercream all over the top (and sides, if you’re feeling generous).
5. This cake keeps beautifully for days and tastes even better the next morning with a cup of tea.