Chocolate cherry Christmas cake

In a medium non-metallic bowl mix the dried cherries, raisins, sultanas and brandy. Cover and leave to soak overnight at room temperature. 

The next day, preheat oven to 150°C (130°C fan) mark 2. Grease and line base and sides of a 20.5cm (8in) round loose-bottom cake tin with baking parchment. Wrap a double layer of newspaper or brown paper, 3cm (11/4in) higher than the cake tin, around the outside of the tin and secure with string. 

In a food processor whiz the drained black cherries. Set aside. In a large bowl, beat butter and sugar with a handheld electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the cornflour, mixed spice and polenta, followed by the ground almonds and chocolate. 

Finally stir in the soaked fruit, glacé cherries, tinned cherry purée and 4tbsp of the reserved syrup (discard remaining).

Tip into prepared tin and smooth surface. Bake for 31/4hrs or until a skewer inserted into the centre comes out clean. Set cake tin on a wire rack, cover with a clean tea towel and leave to cool completely.  

When cool, remove cake from tin (keep in its parchment paper) and wrap in a couple of layers of clingfilm. Store in a cool, dark place for up to 3 months. 

TO FEED YOUR CAKE: 

After two weeks, unwrap cake, prick top all over with a skewer and drizzle over 1tbsp cherry or regular brandy. Rewrap and store as before. Feed every few weeks for a stronger flavour.