Preheat the oven to 160˚C. Line a 20cm cake pan with greaseproof paper and grease with butter.

Cream the eggs and sugar with an electric beater in a mixing bowl until light and fluffy. Add the butter, zests and Vanilla Extract and mix really well. Mix the sifted flour, baking powder, salt and NOMU Sweet Rub in a separate small bowl. Add the flour mixture little by little to the egg mixture, alternating with the buttermilk and mixing well after every addition. Stir in the dried fruit, almonds and chocolate chunks.

Pour the mixture into the greased cake tin – it will be quite full. Bake for 60 minutes or until golden brown. Remove from the oven and turn it out onto a cooling rack.

Tips: Make small individual cakes and cover in beautiful wrapping paper and bind with ribbon

For a delicious Christmas Ice Cream Cake, cut the bottom of the cake off carefully. Hollow out the cake by removing the soft centre. Mix the soft centre with 200ml of softened vanilla bean ice cream. Spoon the ice cream into the hollow of the cake and replace the bottom base of the cake. Place the cake in the freezer overnight. The next day place the cake on a beautiful serving board and enjoy!