Basic Christmas Cake

Step 1: Make Cranberry and fig fruit mince: place all ingredients in an airtight container and stir to combine and secure lid and store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes).

Step 2: Preheat oven to 150C/130C fan-forced.

Step 3: Grease a 7cm-deep, 20cm (base) round cake pan (see notes) and line base and side of pan with 1 layer of brown paper and 2 layers of baking paper, extending paper 5cm above edge of pan.

Step 4: Place fruit mince in a large bowl and discard star anise and cinnamon and then add butter and eggs and stir until well combined and now sift flour and bicarbonate of soda over mixture and stir until well to combined.

Step 5: Spread mixture into prepared pan and level top with a spatula. Decorate top of cake with cherries and almonds working in a circular motion put the almonds around the edge and then put the some of the cherries next in a circular motion and working towards centre put some more of the almonds and finish with the cherries in the centre.

Step 6: Bake for 2 hours or until a skewer inserted in centre comes out clean and then brush hot cake with brandy and let stand for 5 minutes.

Step 7: Fold paper over top of cake and turn, in pan and upside-down, onto a tray lined with baking paper. Cover with a clean tea towel and cool in pan overnight.

Step 8: Serve (see notes).