100g dried figs, chopped Finely grated zest, and juice of 2 oranges
100ml Cointreau
1tbsp vanilla extract
175g unsalted butter, softened, plus extra to grease
175g dark brown muscovado sugar
3 medium eggs, lightly beaten
125g plain flour
2tbsp cocoa powder
1tbsp cinnamon
1tbsp ground cloves
2tsp mixed spice Brandy, or Cointreau, to feed (optional)
How to make aga christmas cake
First of all, In a large bowl, combine the orange zest, juice, Cointreau, vanilla, and fruit.
Now mix well, cover with cling wrap, and let sit for at least 24 hours or up to 2 days.
After this, Mix the butter, sugar, and milk in a large bowl. Beat with an electric whisk for about 2-3 minutes until it becomes light and creamy. Begin to whisk in the beaten eggs. Remember If the mixture begins to curdle, add a little flour. Add the rest of the flour, cinnamon, cloves, and mixed spice.
Mix the soaked fruits in a bowl. Stir well.
Bake at 150degC (130degC fan mark 2) for 1hr 40min, or until a skewer inserted in the center comes out clean. Allow the pan to cool in the tin for at least 30 minutes. Once it is cool, remove it from the tin and wrap it with foil.
Now Keep it in a dark, cool place for 3 months.
You can serve your Christmas cake by pricking the top with a skewer. Sprinkle 1 tbsp Cointreau or brandy on top. Wrap it again and keep it as usual. For a stronger flavor, feed every couple of weeks.