A FRUITCAKE EVERYONE WILL ENJOY

As far as Christmas controversies go, fruitcake is often at the centre of much debate.

Team Fruitcake enjoys a good mixed peel when it sees one, and the more raisins and currants, the merrier. It's for these particular ingredients that Team No Fruitcake dislikes the traditional Christmas cake. I've been firmly planted on this team (it's the fake green cherries that always do me in), but I have made it my mission this holiday season to create a fruitcake that everyone will enjoy.

The secret? No mixed peel! No fake cherries! Instead, I've used dried tart cherries and figs. They both add a lovely flavour and, yes, while the dried fruit is soaked in whisky for a few hours, this fruitcake isn't over-the-top boozy. If you want more booze action, reduce the amount of boiling water and add more whisky.

Nuts are necessary to any good fruitcake and I added toasted almonds here, but pecans or walnuts would also be excellent. Chunks of dark chocolate may not be in your grandma's fruitcake, but they are in mine. I love biting into a bit of chocolate and a bit of fruit.

Glory be, this is good fruitcake! Rich and posh ( but not too posh), it can be served as a centrepiece dessert after the holiday feast, or slices can be served with afternoon tea. Dessert for breakfast is definitely a thing in December, so keep in mind that a wedge of fruitcake and a cup of coffee go together like Bing Crosby and White Christmas.

A few notes about the recipe: Be sure to use a 10-inch springform pan. You may look at your nine-inch and think you can cram all the batter in, but you're wrong. If you try to bake this cake in a smaller pan, I guarantee that there will be fruitcake overflowing onto the bottom of the oven, the smoke alarm will go off and the bit of Christmas spirit you had will go up in smoke. If you don't own a 10-inch pan, borrow one or check second-hand stores.

And, about the booze: I used Canadian Club whisky, but if you have a bit of brandy about — or want to use up that bottle of Amaretto your aunt gave you — by all means, add it to the fruit. And have a little sip for yourself. It is the holidays, after all.

Glory be, this is good fruitcake! Rich and posh (but not too posh), it can be served as a centrepiece dessert after the holiday feast, or slices can be served with afternoon tea.