Baking sheet - No PFAS

Soak the citrus zest, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the flour into a large bowl and mix with the yeast.

Pour the remaining flour and salt into another bowl and set aside.

Heat the milk until just warm, make a well in the centre of the flour mixture and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave to stand for 20 minutes, until frothy.

In a separate bowl, beat the butter, sugar and zest until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don't worry if it curdles, it won't affect the finished cake.

Fold the mixture into the batter, along with the rest of the flour, to make a dough. Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic.

Knead in the fruit mixture, a little at a time, kneading after each addition until evenly distributed. This part is messy, but dust the dough and your hands with flour as you work.

Place the dough in a clean bowl and cover. Let it rest for 2 hours, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a log about 50cm long.

Roll them up on the baking sheet to form a ring, pinching the ends together to join. Tuck the trinket under the cake, cover and let it rest for 1 hour, until doubled in size. Heat the oven to 190C/fan 170C/gas 5.

Slice the candied fruit and crush the sugar cubes into small pieces (put them in a cup and use the end of a rolling pin).

Brush the top of the circle with egg and decorate with candied fruit and sugar.

Bake for 45 minutes, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.