I think you do need to have a blueprint for a basic fruit cake that you can make up in
whatever size you need. I’ve already given you recipes from Hettie Potter, who’s worked
with me on this book; she gave me this, too, from her brother-in-law’s mother, Hazel, in
New Zealand. The only change I make is to ignore the suggestion of brandy or sherry in
favour of Marsala. You do entirely as you wish.

As with all rich fruit cakes, this should be made at least 3–4 weeks before
you plan to eat it. And the actual preparation does have its Blue Peter moments –
you’ll need brown paper, as well as baking parchment, to line the tin and stop the cake
from scorching.

Place all of the fruit in a large bowl, and add the brandy or sherry. Cover and let the fruit soak overnight.

Preheat your oven to 150ºC/gas mark 2. Line your tin with a double thickness of brown paper, then line again with baking parchment, both to come up a good 10cm above the rim of the tin.

Cream the butter and sugar, then beat in the orange and lemon zest. Add the eggs one at a time, beating well after each addition, and then the marmalade. Sift the dry ingredients together, then mix the fruit alternately with the dry ingredients into the creamed mixture. Add the almond essence and combine thoroughly.

Put the cake mix into the prepared tin and bake following the table above, or until a cake-tester comes out clean.
When the cake is cooked, brush with a couple of tablespoons of extra liqueur. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top. When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks.

For icing, see my comments in the recipe for black cake.