The Tessuti Family Christmas Cake

—1.6kg mixed dried fruit(4x 400g pkts)

—1/4 cup candied orange peel

—1/4 cup glace cherries

—1 tsp mixed spice

—1 tsp cinnamon

—1 tsp baking soda

—1 TB golden syrup

—1 tsp vanilla

—1 tsp almond essence

—1 cup sugar

—1x 450g tin crushed pineapple, undrained

—125g butter

Put all these ingredients in a large pot. cover, bring to the boil, boil 10 minutes. Leave to cool.

Sift 2 cups high grade flour with 1 tsp baking powder. Stir this into the fruit mix with 2 beaten eggs.

Put into 23-24cm square tin (or 21 x 26cm tin) lined well with baking paper. Smooth top. (We used a wooden Baking Box 23x23cm These are made in New Zealand from renewable pine and stainless steel screws, both of which will guarantee you many years of happy fruitcake baking!)

Topping: Chopped red and/or green cherries. Chopped pecans (or walnuts), blanched almonds. Press in slightly to the top of the cake.

Bake 140C or slightly less. Do not fan-bake. Takes about 3 - 31/2 hours.

If you would like to ice the cake...

Butter icing for Christmas Cake

—175g butter

—500g icing sugar

—3 TB brandy

—2 tsp vanilla

Cream butter with sifted icing sugar, add brandy & vanilla. Beat well. (can be made in a food processor)

Alternatively...

Serve with Cinnamon Butter

—500g of organic butter at room temperature

—1 TB of cinnamon

—1 TB of mixed spice

—A pinch of salt

In a metal mixing bowel place the butter, cinnamon, mixed spice and salt. With a fork work the ingredients together until evenly spread. Place a sheet of baking paper (about 20cm in length) on your kitchen bench. Scoop the cinnamon  butter across the bottom of the paper in an even line, leaving enough room at each end to twist the sides. Roll the log of butter to the end of the paper, twist sides and place in fridge to set until serving. (This can be made many days in advance!)