This cake is rich, moist and dark, the bee's-knee for sharing with your in-laws at Christmas. Lots of of dried fruit, spices, eggs, flour, butter and the regular cast of ingredients. Oh, and more than ...

Combine all fruit and rum in a large bowl and soak overnight. Line a large deep 28 - 30cm cake tin with a double layer of baking paper. This can also be made in a number of smaller tins but baking ...

Light brown sugar (you can substitute this with white sugar) – ½ cup Dark brown sugar – ½ cup Eggs – 3 Add the lemon and orange rind to rum/brandy and soak the dried fruits for at least 2 days. Beat ...

A boozy unctuous cake suffused with rum and plump fruit. You can used golden or spiced rum instead of dark rum, if that’s ...

Preheat the oven to 160°C. Lightly grease and double line a round 20cm-deep cake tin with baking paper. 1 In a large nonmetallic bowl, combine the mixed fruit, orange juice and liqueur. Set aside, ...

This rich, brandy-brushed Christmas cake needs to be made at least two weeks before Christmas to allow the flavours to develop (trust us, it’s worth it). Fruit cakes carry with them a certain ceremony ...

Nigella’s best festive recipes from the last 20 years I think it’s hard to improve on this cake: dark, damp, squidgy and luscious; you don’t taste the chocolate full-on – the cocoa just leaves a hint ...

Let’s accentuate the positives, shall we? And if we can’t eliminate the negatives, at least try to suppress them. You certainly won’t be expected to stump up for a trip overseas to visit family and ...

Plum cake comes in flavours that extend far beyond the classic fruity base. Some versions lean towards darker and caramelised ...

WE’RE all looking to save money this Christmas - but can you get classic festive treats like fruit cake for a bargain price? The Sun has tested Britain’s favourite seasonal specialities to find out ...