Ingredients: Christmas cake: 150 g cake flour 150 g self-raising cake flour 250 g butter 250 g soft brown sugar Grated rind of 1 orange 5 eggs 150 g mixed fruit mince (available from the baking section in food stores and supermarkets) 125 g mixed candied peel, finely chopped (available from the baking section in food stores and supermarkets) 125 g glacé cherries, quartered 1 Tbls golden syrup 1/4 cup Amarula 1/4 cup Klipdrift Gold Amarula frosting: 250 g butter 500 g icing sugar 50 ml Amarula Directions: Grease and line a 20 cm cake tin with greaseproof paper. Sieve the flours together. Cream together the butter and the orange rind until the mixture is pale and creamy. Add the eggs a little at a time, beating well after each addition. Fold in the flour alternately with the dried fruit, peel and cherries. Finally, blend in the golden syrup. Turn the mixture into the prepared tin and bake in an oven preheated to 170°C for 90 minutes or until a skewer inserted in the centre comes out clean. Remove the cake from the oven and leave to cool in the tin for 10 minutes. Turn it out onto a wire tray to finish cooling, and then remove the paper. This cake tastes best after a week of maturation in tinfoil in a cool, dry place. Splash the cake with the Amarula and brandy a day before serving, and place it back in storage for one more night. Amarula icing: Soften the butter and place it with the icing sugar and Amarula in a mixer and combine the ingredients until the icing becomes light and fluffy. Just before serving, decorate the cake with the Amarula icing. For more delicious recipes, go to amarula.com or facebook.com/amarula.