If you haven't got time to steep the fruits in extra alcohol before using, I do recommend grating over the zest of the orange and then mixing it it's juice and the Cointreau and allowing the fruit to sit. Over night would be best but if not, a quick way to infuse the fruit is to tip it all into a sauce pan and bring to just under the boil then turn off, pour into a large bowl and cover until room temperature once again.

Grease and line an 8 inch cake tin with baking parchment ensuring the sides are lined as well as the base. Preheat the oven to 160˚C and position a shelf so the cake is in the lower third of the oven. I highly recommend using an oven thermometer to ensure the temperature is right here.

Beat the butter and sugar together until light and fluffy then beat in the eggs one at a time.

Add in all the other ingredients (including any alcohol left in the bowl with the fruits) and mix well together. Scrape into the prepared cake tin.

Bake for 70-75 minutes but be sure to check the cake before then and if browning too quickly, place a piece of foil over the top of the cake.

The cake will be done when it is shrinking in from the sides a couple of millimetres and it springs back when pressed gently in the centre. A skewer should come out clean from the centre and there should be no crackling or 'singing' if you hold your ear a few inches above the cake (care not to get too close and burn yourself!).

If adding the extra Cointreau, pour it over the hot cake now (it will sizzle and steam) then cool to room temperature on a baking rack. When cold, unmould from the tin and wrap in clean baking parchment and then foil before storing in a cake tin until needed. It lasts extremely well but I've never seen one go beyond 2 days as it is eaten, greedily and rapidly upon cooling lol!