Bake your Christmas cake now!

1.  Soak the raisins, currants and sultanas in 200ml brandy until soft (preferably overnight or even longer).

2.  Line a square 28cm cake tin with a double layer of greased brown paper so that the paper extends 10cm above the edge of the pan. Take time to do this, even if it’s frustrating to cut the paper and fit it neatly, as this prevents the cake from burning and ensures that the edges of the cake and the fruit remain soft.