Classic Christmas Cake

Soak the fruit. Add the dried fruit and brandy (or orange juice) to a small saucepan. Warm over low heat for 2 to 3 minutes until steamy. Do not simmer or boil. Turn off the heat, cover, and let it soak for at least 1 hour, or overnight. Cool to room temp before mixing. If you are soaking with juice or tea overnight, refrigerate it to keep things fresh.

Prep the pan and oven. Heat oven to 300°F (150°C). For the bake time in this recipe, an 8-inch (20 cm) deep pan that is about 3 inches (7.5 cm) deep is ideal. Grease the pan. Line the bottom and sides with parchment, letting the parchment rise a bit above the rim. The batter should come about two thirds of the way up the pan. If your pan is a bit shallow, do not overfill it. Bake any extra batter as cupcakes.

If your oven runs hot or your pan browns quickly, wrap the outside of the pan with a double layer of foil to insulate it. This helps prevent over-browning and gives the center time to bake through.

Using a 9-inch pan makes a thinner cake and usually shortens the bake. Start checking for doneness earlier.

Cream butter and sugar. In a large bowl, beat butter and brown sugar until lighter and fluffy, about 2 to 3 minutes. Beat in molasses if using.

Add eggs and zest. Beat in the eggs one at a time. Stir in orange zest and lemon zest. If the mixture looks a little curdled, do not panic. It will come together with the flour.

Mix dry ingredients. In a separate bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir in ground almonds if using.

Combine. Fold the dry ingredients into the butter mixture. Fold in the soaked fruit (and any liquid in the pan) and chopped nuts if using. If the batter feels very stiff, add milk 1 tablespoon at a time until it is thick but spreadable.

Bake low and slow. Scrape batter into the prepared pan and smooth the top. Bake for about 2 hours 15 minutes to 2 hours 45 minutes in a deep 8-inch pan. Start checking at 2 hours 15 minutes. If you used a wider or shallower pan (like a 9-inch), start checking earlier, around 1 hour 45 minutes to 2 hours, since the cake will be thinner.

If the top is getting too dark, tent loosely with foil for the last 30 to 45 minutes. The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs. For an extra check, the center should read about 200 to 205°F (93 to 96°C).

Cool and wrap. Cool in the pan 20 minutes, then lift out and cool completely on a rack. Once fully cool, wrap in parchment then foil. If you are not feeding it, let it rest wrapped at least 24 to 48 hours before slicing for the best texture.

Once the cake is cool, poke a few holes in the top with a skewer. Brush 1 to 2 tablespoons brandy over the surface. Rewrap tightly.

Repeat once a week for 2 to 6 weeks, depending on your timeline. Keep it cool, dark, and well wrapped. A little goes a long way here. Too much, too often can make the cake soggy.

Glaze. Warm apricot jam and strain it. Brush a thin layer over the cake to help marzipan stick.

Marzipan layer. Roll marzipan to about 1/8-inch thick. Drape over cake, smooth, and trim. Let it dry at room temperature 24 hours if you can. This helps the icing sit nicely and prevents slipping or weeping.

Finish with icing. Cover with a thin layer of fondant or royal icing, smooth the top, and keep decorations simple. A little texture is charming. Perfectly smooth is optional.