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Mulled Wine Christmas Cake

1kg dried fruit mix
150g each: glace red cherries, mixed glace peel
100g each: pitted prunes, dried apricots, halved
1/2 cup Prenzel Mulled Wine Mix
250g butter
1 cup firmly-packed dark cane sugar
2 tablespoons marmalade
1 teaspoon each: orange concentrate or liqueur, vanilla essence
4 large eggs
2 1/2 cups flour

If the mulled wine mix is unavailable make your own. Combine 1 cup red wine with a 1/4 cup each of sugar and water, 2 cinnamon sticks and 4 whole cloves. Slowly bring to boiling point, then cool. For best results, use good quality dried fruit.

Place the dried fruits in a large bowl and pour in the mulled wine mix. Stir to combine well. Cover and leave at room temperature to marinate for 8 hours or overnight. Stir occasionally.

Preheat the oven to 150°C. Lightly grease and line a 23cm deep, round cake pan with 2 layers of baking paper.

Have the butter at room temperature. Using an electric beater, preferably, cream the butter and sugar in a large bowl, until creamy and light. Add the marmalade and essences. Beat well. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add 2 tablespoons of flour.

Fold in the fruit and marinade alternately with the flour. Spoon into the prepared cake pan. Wet your hand and smooth the top of the cake.

Bake for 2 1/2-3 hours, until a skewer inserted in the centre comes out clean.

Cover the top with foil and cool in the pan on a wire rack.

If desired, make a few holes in the cake with a fine skewer. Drizzle with 3-4 tablespoons of brandy. Wrap in foil and store in a cool place. Repeat the brandy treatment every 5 days up until Christmas.