Christmas Bundt Cake

Preheat the oven and rub some oil around the inside of the bundt tin.

Measure the raisins, sultanas, glacé peel and flaked almonds into a bowl.

Cut the cherries in half and add these.

Sift the flour, baking powder and mixed spice into another bowl and mix together well.

Take a couple of tablespoons of the flour blend and sprinkle it over the dried fruit.

Cut the butter into cubes, put them into a mixing bowl with the sugar and finely grated lemon rind and beat until smooth.

Break the eggs into the bowl one at a time beating well after each addition.

Stir the flour dusted dried fruit and almonds until covered in flour, add them to the mixing bowl.

Add the milk and stir everything together.

Tip the mixture into the bundt tin and smooth the top.

Bake for 75-80 minutes in a silicone mould or 80-85 minutes in a metal one.

Remove from the oven and leave to cool in the tin or mould.

When cold, turn the cake out of the mould and wrap in kitchen foil before storing in a tin or the freezer.

Measure all the ingredients into a saucepan and mix together.

Put the pan over a gentle heat and continue stirring while the mixture first becomes smooth and runny then starts to cook and thicken.

As soon as the icing starts to thicken slightly, remove the pan from the heat.

Working quickly before it sets, pour the icing slowly over the cold cake, allowing it to dribble down the sides.

Leave to set completely before wrapping and storing in a tin or freezing.