In today’s instalment of This Morning, presenters Dermot O’Leary and Alison Hammond invited author, gardener and baker Nancy Birtwhistle to talk about her Christmas cake, which she shared in her book Sizzle & Drizzle The Green Edition.

During the conversation, Nancy, who won the fifth series of The Great British Bake Off in 2014, revealed that Christmas cakes turn out “marvellous” if prepared weeks ahead of Christmas Day.

“It’s already starting to smell a lot like Christmas in the kitchen, isn’t it?” Dermot pointed out.

Alison agreed, asking their guest: “With eight weeks to go until the big day, Nancy, you say now it’s the actual time to get all prepared for the Christmas cake, is that right?”

“Without a doubt,” Nancy asserted, explaining that it can be baked now and stored until Christmas.

Nancy Birtwhistle’s Christmas cake recipe

Ingredients

One kilogram Mixed dried fruit and peel

Finely grated zest and juice of one orange and one lemon

100g glace cherries (cut into thirds)

Four tbsp cointreau, brandy, sherry (or 4 tbsp extra fruit juice or cold tea)

250g salted butter

250g dark brown soft sugar

One tbsp golden Syrup or Black Treacle

Five eggs (beaten together in a mixing jug)

250g plain flour

One tsp ground mace (or two tsp ground nutmeg)

One tsp mixed spice

One tsp ground ginger

Half tsp ground cinnamon

Method

Preheat your fan oven to 100°C and prepare nine three-inch round baking tins, greasing and lining them as needed (you can also use recycled baked beans tins).

At the start of the day (or the night before), combine the mixed fruit, citrus zests, fruit juice, and cherries in a large bowl. Add the Cointreau or another liquid of your choice, stir well, and cover with a plate. Let this mixture sit until the evening, the following morning, or even for several days if you’re busy.

When you’re ready to bake, cream together the butter and brown sugar until the mixture is light, fluffy, and pale in colour.

Mix in the syrup or treacle, and then gradually add the beaten egg, a little at a time, along with a teaspoon of flour to prevent curdling. Once all the egg is incorporated, gently fold in the remaining sifted flour and spices.

Carefully mix in the soaked fruits until well combined.

Divide the batter evenly among the prepared mini baking tins. Bake for 5.5 hours.

Maintaining the correct oven temperature is crucial; even a 10-degree difference can affect the outcome. Use an oven thermometer for accuracy, and check the internal temperature of the cakes with a probe to ensure it reaches 97-99°C before removing them from the oven.

Allow the cakes to cool completely in the tins before gently removing them. Keep the baking paper on, wrap each cake in foil, and store in a tin in a cool location.