Here's Darcy's recipe for Yule Cake

3 sticks softened butter

3 tablespoons softened butter

1 ¼ and 2 Tablespoons flour

¾ cup chopped candied cherries

1 ¼ raisins*

1 ¼ cups dried currants*

1 ½ cups granulated sugar

1 teaspoon ground allspice

1 Tablespoon salt

1 cup chopped walnuts (optional)

Preheat over to 300 degrees. Using a pastry brush, use the 3 Tablespoons of softened butter to coat the sides and bottom of a 9 x 3-inch springform cake pan.

Sprinkle 2 Tablespoons of flour into the pan and tip the pan to coat the sides evenly.

Combine the cherries, raisins* and currants* in a bowl. Then, add ¼ cup flour and stir into the fruit with a spoon to coat evenly. Set aside.

In a large bowl, cream the 3 sticks of butter, granulated sugar, and 2 additional Tablespoons of flour until light and fluffy.

Beat in the eggs, one at a time, then gradually beat in the rest of the flour, allspice, and salt.

Add the nut mixture, ½ cup at a time to the batter, beating well after each addition.

Pour the batter into the prepared cake pan and spread evenly with a spatula.

Bake on the middle rack for 1.5 hours or until the top of your Yule cake is golden and a toothpick inserted into the middle comes out clean.

Cool completely before removing from the pan.

Substitutions for raisins and/or currents:

• Dried cranberries
• Dried blueberries
• Chopped dates
• Prunes