Best fruit cake time of year

It's that time of year, which is why writing posts has dropped by the wayside. But, here we are again, with my best fruit cake recipe to share.

You will need a large saucepan and a large cake tin smeared in oil and lined with greaseproof paper oiled on the side of the mixture.

Into the saucepan place 2 cups of raisins, 2 cups sultanas, 1 cup currants, 300gm butter (or 1 heaping cup, 300ml, of oil), 1 and one half cups of brown sugar (or 1 cup, 250ml, honey), 2 teaspoons of bicarbonate of soda and 2 cups (500ml) water (or 375 ml if using honey instead of sugar).

Bring to the boil, being careful because the bicarb will froth and foam over if you're not there to regulate the heat. Keep on a brisk simmer, stirring for several minutes, i.e. until the sugar has dissolved. Now leave it to cool, which will take at least half an hour depending on the weather and where you leave it.

Once the mixture is cool preheat the oven to 170 degrees centigrade. Beat 4 fresh eggs together. To the cool fruit mixture add a couple of teaspoons of finely grated nutmeg or ground ginger and the same quantity of ground cinnamon, and a pinch or two of cloves as well as the beaten eggs. Finally fold in 2 cups of sifted wholemeal plain flour. Don't be surprised at how runny the mixture is, just pour it into your prepared pan.

The cake takes around an hour and a half of baking. I place a lid on it, usually after about half an hour, to make sure it doesn't burn on the top.

We call this the Christmas fruit pudding cake.