Condensed Milk Christmas Cake

This is a Christmas cake recipe for people in a hurry! No creaming butter and sugar required - everything is melted and mixed in one pot. The condensed milk replaces eggs to make the cake beautifully moist. The flavour from the DYC Malt vinegar adds a great depth of flavour to the cake. Tip: To store the fruitcake, wrap tightly in a double layer of greaseproof paper and store in a cool place. You can 'feed' the cake with a little brandy/whisky/rum every 5-6 days to make it develop a gorgeous festive flavour. Each time, simply unwrap the cake, then poke the cake all over with a clean, thin skewer and drizzle with liquor. Rewrap tightly and place back in a cool place.