Name: Golden Saffron Honey Soaked Cake
Ingredients: 225 g butter (softened, plus extra for greasing); 2 tbsp brandy; Pinch of saffron (about 1/4 tsp strands); 225 g golden caster sugar; 4 eggs; 225 g plain flour; 50 g ground almonds; 1 tsp baking powder; 300 g raisins; 300 g sultanas; 100 g natural-coloured glacé cherries (halved); 85 g mixed peel; 50 g whole blanched almonds (roughly chopped); 50 g whole blanched hazelnuts (roughly chopped); 50 g walnut pieces; 3 tbsp brandy; 2 tbsp honey

Instructies

Cake Preparation:

Heat the oven to 160C/fan 140C/gas 3.
Butter and line a round, deep 20cm cake tin with two layers of baking parchment.
Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.

Saffron Infusion:

Heat the brandy in a small pan, then add the saffron.
Leave to infuse off the heat for a few minutes.

Cake Batter:

In a bowl, beat together softened butter, golden caster sugar, eggs, flour, ground almonds, baking powder, and a pinch of salt until creamy and smooth.
Mix the fruit, nuts, and the brandy saffron infusion into the batter and stir well.

Baking:

Spoon the batter into the prepared tin, smooth the top, and make a slight dip in the middle.
Bake for 1½ hours, then cover loosely with foil to prevent over-browning.
Turn the oven down to 140C/fan 120C/gas 1 and cook for 1 hour more until a skewer comes out clean.
Leave to cool in the tin, then, while it’s still warm, prod the cake all over with a skewer.

Honey Soak:

Mix the brandy and honey together and spoon over the cake.
Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.

Golden Saffron Honey Soaked Cake