Easy Christmas Fruit Cake

In a saucepan, combine 350 g of finely chopped prunes, 200 g of raisins, 200 g of dried cranberries, 200 g of butter, 200 g of muscovado sugar (or brown sugar), the juice and zest of 2 oranges (180 g), 200 g of honey, 100 g of dark rum, 2 tbsp of cocoa powder, 1 tsp of ground cinnamon and ¼ tsp of ground nutmeg.

Bring the mixture to a boil, then simmer for 15 minutes until slightly thickened. Let it cool completely.

In a separate bowl, mix 150 g of flour, 75 g of almond flour (or finely chopped almonds), ½ tsp of baking soda, ½ tsp of baking powder and ¼ tsp of salt. Set aside.

Lightly beat 3 eggs with ½ tsp of vanilla extract, then add the cooled fruit mixture and mix well. Gradually fold in the flour mixture in batches until fully combined.

Grease a baking pan and lightly dust it with flour. Pour in the batter and bake in a preheated oven at 165°C (325°F) for 60–70 minutes, until a wooden skewer or toothpick comes out clean. Let the cake cool completely.

Melt 100 g of white chocolate and spread it over the cake. Decorate with fresh rosemary and dust with 15 g of powdered sugar to create a snow effect.