Golden Christmas Cake

2. Line a 23cm/9in round tin with a double layer of greaseproof paper, then tie a thick layer of newspaper around the outside of the tin. Preheat the oven to 150C/300F/gas mark 2.

3. Cream the butter and sugar until fluffy. Beat in the egg a little at a time. Fold in the flour then stir in the fruit.

4. Transfer the mixture to the prepared tin and level the surface. Cook in the centre of the oven for 2 1/2-3 hours until risen and firm to the touch, and when a skewer inserted into the cake comes out clean.

5. Leave to cool in the tin, then turn out and wrap in greaseproof paper and then foil. Store in a cool, dry place. Serve with chunks of Cheddar or Wensleydale cheese.