My Christmas cake and wreaths... work in progress!

 200 g sultanas (1 and 1/3 cup)

200 g golden raisins (1 and 1/3 cup)

50 g dried cranberries (1/3 cup)

 Soak these over night in...

 120 ml (1/2 cup) Calvados (or brandy), 120 ml (1/2 cup) of boiling Earl grey tea and 60 ml (1/4 cup) port.

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225 g brown sugar (1 cup and 2 tablespoons)

225 g butter(8 oz or 2 sticks)

250 g plain flour(1 and 2/3 cups)

4 eggs

100 g ground almonds(2/3 cup)

70 g chopped nuts of choice (Brazil nuts) (1/2 cup)

1 and 1/2 teaspoon of ginger (ground)

1 teaspoon of cinnamon (ground)

1 teaspoon of cloves (ground)

1 teaspoon of nutmeg (grated)

1/2 teaspoon of aniseed (ground)

Cream the butter with sugar and spice, so fluffy, add in one egg at a time. 

Fold in the dry ingredients and add the pre-soaked fruits and nuts. 

Put into you tin of choice and line it with parchment paper, below you can see I have filled the tin to the top as it will rise only a bit.

Bake it for 4 to 5 hours hours at 135°c /275° f  (roughly - if using a wider tin you may want to check after 3 and 1/2 hours) 

To test, a small knife or metal skewer should come out clean.

Let cool down completely for a good few hours, before wrapping in foil and into a zip-lock bag.

Let rest at least three days before icing (to follow next week!)

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 This is one of my wreaths for Christmas, using the  branches of our lime trees.  I started Sunday, but have still to finish them, there are three in all.  I like the three colours you find in the wood - brown, red and green.  I still have not decided how to finish them - it feels like it maybe a 'natural' Christmas this year...