Rich all-purpose fruit cake recipe
 Dan Lepard's cake is very easy to make with a moist crumb and no need to soak the fruit – it's ideal for wedding cakes or christening cakes. 80g/2¾oz golden syrup 80g/2¾oz black treacle50g/1¾oz honey250g/9oz dark brown sugar200ml/7fl oz double cream15g/½oz (about 2 tbsp) mixed spice250g/9oz unsalted butter1 tsp orange extract1 tsp lemon extract6 medium free-range eggs350g/12oz currants350g/12oz raisins 350g/12oz chopped pitted prunes350g/12oz glacé cherries or more dried fruit500g/1lb 2oz strong white flour½ tsp bicarbonate of sodabrandy, whisky or orange juice, to finish 80g/2¾oz golden syrup 80g/2¾oz black treacle 50g/1¾oz honey 250g/9oz dark brown sugar 200ml/7fl oz double cream 15g/½oz (about 2 tbsp) mixed spice 250g/9oz unsalted butter 1 tsp orange extract 1 tsp lemon extract 6 medium free-range eggs 350g/12oz currants 350g/12oz raisins 350g/12oz chopped pitted prunes 350g/12oz glacé cherries or more dried fruit 500g/1lb 2oz strong white flour ½ tsp bicarbonate of soda brandy, whisky or orange juice, to finish Method Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest)Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Recipe tips You can replace the lemon and orange extract with the finely grated zest of two oranges and two lemons, but the fruit extracts are much easier to use. The recipe can be halved easily.