Here’s a nice little half-size Christmas cake that’s quick and easy to make. In more usual years it’s always welcome when friends and family pop round for an early festive brew. This year, depending on how things pan out this could be a handy smaller version of the actual Christmas cake itself for smaller celebrations. Baked in a brownie tin, it only takes half an hour in the oven. You can serve it plain or brush it with warmed fine-cut marmalade and cover with bought marzipan and ready-rolled icing.

Tip

If you prefer, rather than ready-rolled, make up a stiff glace icing with 225g (8oz) icing sugar and 3 tablespoons lemon juice.

Cuts into 16 squares

• 250g (9oz) mixed dried fruit and peel
• 25g (1oz) dried cranberries
• 75g (3oz) butter
• 110g (4oz) soft dark brown sugar
• 1-2 teaspoons mixed spice
• 100ml (3½ floz) water
• Plus
• 30ml (1 floz) brandy or medium sherry
• 150g (5oz) plain flour
• 2 level teaspoons baking powder
• 2 medium eggs, lightly beaten

You will need a lightly buttered 20 cm (8 inch) square brownie tin and greaseproof paper

Cut a square of greaseproof paper to fit the bottom of the tin. Press onto the bottom of the buttered tin.

Combine the mixed dried fruit and cranberries in a large saucepan with the butter, sugar, spice and water. Bring almost to the boil, reduce the heat and simmer gently (electric hob dial 2-3) for 5 minutes. Leave to cool.

Preheat the oven to 150C (fan ovens) or equivalent

Once the mix is cold, stir in the brandy or sherry. Add the baking powder to flour and sieve half over the mixture. Add the eggs and sieve the remaining flour on top.

Stir everything together thoroughly with a wooden spoon (you may as well make a wish if you’re not making puddings this year, or even if you are, make a wish anyway!).

Pour into the prepared tin and bake for approximately 30 minutes until risen, golden brown and a skewer inserted comes out clean. Leave to settle in the tin for a few minutes then transfer to wire rack to cool completely.

Old Baker’s Tip

Frank Dike from the old Dike’s Bakery in Stalbridge taught me this. If you are eating the cake plain, brush the surface all over with melted butter as soon as it comes out of the oven: it will give it a nice sheen and help keep it moist. This works for any bread as well, fruity or otherwise.