ESSENTIAL CHRISTMAS CAKE

Prep time: 20 mins plus overnight soaking time; Cooking time: 3 hours; Makes a 20cm square cake

1kg mixed dried fruit
120g glace cherries
125g glace mixed fruit
100g blanched almonds
1 tbs Queen Natural Rum Essence
1 tbs Queen Natural Brandy Essence
1 tbs Queen Natural Lemon Essence
1 tbs Queen Natural Almond Essence
2 tbs Queen Natural Vanilla Essence
2 tbs Queen Natural Rosewater
100ml fresh orange juice
250g butter
1 1/4 cups (250g) light brown sugar
4 eggs
2 1/4 cups (320g) plain flour
1/4 cup (50g) self raising flour
1 tsp each nutmeg & cinnamon
Extra almonds and Queen Vanilla Dusting Sugar for decoration

Line a 20cm square cake pan with 2 layers of brown paper and a layer of baking paper,leaving a 7cm overhang. Combine all fruit, almonds, all Queen essences and orange juice in a large bowl. Cover and leave overnight to soak. Preheat the oven to slow (150C/130C fan-forced). Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Sift together flours, salt and spices. Fold in the fruit and flour mixtures alternately into the butter mixture. Mix well. Spoon into prepared tin, smooth top. Decorate with extra almonds. Bake in oven for about 3 hours or ntil skewer inserted in centre comes out clean, covering loosely with foil if almonds are browning too quickly. Dust cake with Queen Vanilla Bean Dusting Sugar. Serve.