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1
The day before making the cake, pour the port into a pan with the star anise.
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2
Bring to the boil, remove from the heat and leave for a good few hours to infuse.
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3
Place the figs, dates and prunes in a large bowl with the treacle, zests, mixed spice, nutmeg and port (removing the star anise).
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4
Stir, cover and leave overnight.
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5
The next day, butter and line the sides and base of 23cm square, 7.5cm deep tin (do not use a loose-based tin) with baking parchment.
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6
Wrap brown paper round the tin and tie with string.
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7
Preheat the oven to 150C/fan 130C/300F/gas mark 2.
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8
Put the nuts on a baking tray and cook for 10 minutes, until toasted.
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9
Cool and chop.
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10
Place a tray of hot water (large enough to hold the cake tin) in the oven.
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11
In a food mixer, beat the butter and sugar for at least five minutes, until pale and creamy.
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12
Mix in the eggs slowly, adding 1 tbsp of flour to stop the mixture curdling.
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13
Using a large spoon, fold in the remaining flour, the salt, the fruits and their liquid, and the nuts.
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14
Fold together and tip into the tin.
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15
Place in the water-filled tray and bake for 22 1/2 hours, or until a skewer comes out almost clean with a couple of crumbs on it.
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16
If the top is browning before it is cooked, protect with foil (see page 50).
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17
Cool in the tin, on a wire rack.
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18
When cold, prick all over with a skewer and sprinkle over the extra port.
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19
Wrap in baking parchment and then in foil, and leave for at least a few weeks.
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20
A week before Christmas, bring the jam and brandy to the boil, push through a sieve and brush most of it over the cake.
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21
Decorate with dried fruits and nuts, glazing with more jam.
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22
Paint the star anise with egg white and glitter, and add (they are not for eating).
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23
Wrap the sides of the cake with baking parchment or clear film to stop it drying out.
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24
Finish with a ribbon or lengths of raffia.
