Easy Christmas Fruit Cake

Step 1: Put the dried fruit and juice or brandy in a large microwave-safe container. Microwave on high for 1 1/2 minutes, or until hot.

Step 2: Stir to coat all the fruit in the liquid. Cover and set aside for 1 hour to soak, plump up and cool.

Step 3: Heat the oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm / 8–9-inch round cake pan, 7 cm / 2.75 inches tall, with baking paper.

Step 4: Beat the butter and sugar with an electric beater until smooth and creamy, about 1 minute on speed 5.

Step 5: Add the oil and molasses and beat until combined.

Step 6: Add the salt, spices and baking powder. Beat until incorporated.

Step 7: Add the eggs one at a time, beating until just incorporated after each addition.

Step 8: Stir in the flour.

Step 9: When the flour is mostly incorporated, stir in the soaked fruit, including all the liquid in the bowl, and the walnuts, if using.

Step 10: Pour the batter into the prepared pan and cover with foil. Bake for 2 1/2 hours. Remove the foil and bake for another 30–45 minutes, or until a skewer inserted in the middle comes out clean with no batter on it. Check at 30 minutes.

Step 11: Remove the cake from the oven and cool for 20 minutes before transferring it to a cooling rack. Cool completely before serving.

Step 12: Serve the cake plain, or decorate it and serve with pouring custard.

Step 13: Cut into thin wedges, or cut the cake into thin strips about 2 cm / 0.75 inch wide, then cut the strips into serving-size pieces.

Step 14: For a traditional white Christmas cake, cover the cake with marzipan and fondant.

Step 15: For a simple decoration, pile fresh cherries or other fruit on top and dust with icing sugar. A ribbon around the cake is optional.

Step 16: For a plain sweet white glaze, use a white glaze recipe without lemon juice. Turn the cake upside down to create a flat surface, then glaze it.

Step 17: Serve with homemade or store-bought pouring custard. Stir vanilla seed paste into store-bought custard if desired.