Drambuie and orange Christmas cake recipe | delicious. magazine

Ingredients

• 75g glacé cherries, halved, washed and dried
• 550g currants
• 225g sultanas
• 225g raisins
• 150g ready-to-eat apricots, cut into pieces the same size as the cherries
• 250g good-quality candied peel, chopped
• 150ml Drambuie, plus extra to spike the cake
• Finely grated zest of 2 large oranges and 2 large lemons
• Juice of 1 large orange and 1 large lemon
• 275g unsalted butter, at room temperature, plus extra for greasing
• 275g plain flour
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp freshly grated nutmeg
• ½ tsp mixed spice
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• 275g dark muscovado sugar
• 5 medium free-range eggs, beaten
• 200g walnut pieces
• 1 tbsp black treacle
• 1 tbsp marmalade
• For the decoration
• 6 tbsp no-peel marmalade
• 4 whole glacé clementines
• 3-4 glacé orange slices, cut into 4
• 100g (about 30) shelled brazil nuts
• 25g (about 10) shelled walnut halves