I've made a Christmas cake myself for the first time this year. I used a Rachel Allen recipe which uses dates, dried apricots and crystallised ginger as well as sultanas, raisins and currants. In fact there's probably as much dried fruit as flour in this cake - it's heavy and satisfying to look at. It also made the flat smell magical for three and a half hours on Sunday whilst it was baking.
Now I have the perfect excuse to buy a biscuit tin as I will need something airtight to keep it in over the next few weeks. Each week I'll lift the lid and feed it brandy spoonful by spoonful. I'll decorate it much nearer to Christmas and finally cut it on Christmas Day. It will keep for weeks and weeks - even after it's cut. I like to have a slice of Christmas cake and a slice of Stilton with a cup of tea on a wet January afternoon.