On the fifth day of Xmas... a 5-ingredient cake recipe

1. Use your butter to grease and then double-line your cake tin. Start by cutting a circle for the base and then a strip for the inside. Repeat this process again to help stop the edge of the cake from catching whilst in the oven. Preheat your oven to 170C whilst you prepare the cake mix

2. Add your mixed fruit, molasses sugar and 370 ml of water in a saucepan with the butter. Make sure that the pan is wide enough to hold all these ingredients. Turn the heat to medium and allow to simmer gently for around 25 minutes making sure to stir occasionally.

3. After the time is up take the pan off the heat and allow to cool to room temperature. Sift your flour and stir this into the mix. Finally, give your eggs a quick mix with a fork and use a whisk to incorporate these into the mix.

4. Make sure all the ingredients are combined and that you are left with no odd lumps running through the batter.

5. Pour your mix into your lined cake tin and bake for 1½ to 2 hours on the lowest oven shelf. After 60 minutes have a quick peek to make sure the cake isn’t browning too much. After 90 minutes insert a skewer and check that it comes out clean. If not, allow the cake an extra 15 minutes before checking again. Once the skewer comes out clean, remove the cake from the oven and let cool completely.

6. Once cooled, carefully use a board to release the cake from the mould. Serve with vanilla bean ice cream for the perfect finish.