Wreath cake

Preheat oven to 160C or 140C fan. Lightly grease a 20cm ring tin and line the base with baking paper. Sift flour and cinnamon together into a large mixing bowl and stir in brown sugar. Add butter, egg and vanilla essence, and stir gently to combine.

Add fruit, ginger and nuts to bowl, and fold together until evenly combined. Spoon into prepared tin and smooth surface. Bake for 1 hour, until golden brown and firm to a light touch. Leave in the tin for 15 mins, then turn out onto a wire rack, platter or cutting board. Immediately invert onto another wire rack and leave to cool completely.

Place apricot jam into a small saucepan and heat until runny (alternatively, heat in the microwave). Press through a sieve to remove any solids, and brush liquid jam onto the cake's surface. Leave for 15 mins, until set. Store for up to 1 week in an airtight container.