Heat the citrus zest, juice and sherry or brandy in a pan and bring to a boil. Add the dried fruit and simmer for 5 minutes. Remove from the heat and leave for 30 minutes.
Preheat the oven to Gas Mark 2, 160ºC, fan 140ºC. Butter and line a deep, 20cm (8in) wide cake tin with nonstick baking paper. In a large bowl, beat the butter and sugar until fluffy. Add the vanilla, then the eggs, one by one. Pour in the mixed spice, flour, fruit and the nuts. Mix, then pour into the tin. Bake for 1½ hours.
Remove from the oven and cover with foil. Reduce the heat to Gas Mark 1, 140ºC, fan 120ºC. Bake for another 45 minutes.
Remove from the oven and cool in the tin. Poke holes in the cake with a skewer and pour over the extra sherry. Lift out, remove paper and cover in fresh baking paper and foil. Store in a dark, dry place.
To make the candied orange peel, remove the peel from the orange wedges, scraping off the white pith. Slice the peel into 1cm (½in) long strips. Put in boiling water for 5 minutes. Drain. Boil the caster sugar with 75ml (3 fl oz) water. Add the orange strips and simmer until syrupy and sticky. Remove and place on nonstick baking paper. When cool, dip each strip into the sugar. Set aside to dry.
With an electric mixer, mix 2 tsp of glycerine and royal icing following pack instructions until thick and fluffy.
Thickly spread the icing onto the cake using a palette knife. Swirl with the knife or use the back of a spoon to create little spikes. Arrange the orange zest on top in a small stack or scattered over.
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Pair with finest* Dry Amontillado Sherry
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