This cake has to be made at least 3 weeks prior to Christmas. Why, you ask? Well, all Christmas, cakes are made in advance, that's why. Many make them in November, keeping the cake upside down in an airtight container. A small amount of brandy, sherry or whisky is poured into holes in the cake every week until Christmas. This process is called "feeding" the cake. I would like to be a Christmas cake too, wouldn't you children? CHRISTMAS CAKE I actually like my cake made in early December, as it adds to that Xmas feeling of bustle. I also only ever bake it when the family is around the house, as the smell of it baking gives everyone a thrill of, "ooooh what is that wonderful Christmassy smell?" You all know those smells of orange, spices, cinnamon and alcohol that recall times past. Bonus plus point is, if you're baking, you don't have to actually talk to the family. INGREDIENTS 8oz plain flour tsp salt tsp mixed spice tsp ground cinnamon 7oz butter 7oz dark brown sugar 2 tbsp black treacle 1 tbsp marmalade tsp vanilla essence 4 eggs, lightly beaten 1 lb mixed dried fruits 3 oz chopped mixed peel 5oz glace cherries, halved 3 oz blanched almonds, chopped Brandy, some for the cake the rest for the Chef To Decorate the Cake: 7oz marzipan 1-2 tbsp apricot jam, warmed Royal Icing 3 egg whites 1lb 5oz icing sugar, sieved 1 tsp liquid glycerin - optional 1 tbsp lemon juice METHOD 1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. 2. Sieve the flour, salt, mixed spice and cinnamon into a bowl. 3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. 4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount. 5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds. 6. Turn the mixture into the prepared tin and make a slight hollow in the centre. 7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. 8. Remove from the oven and leave to cool in the tin for 15 minutes. 9. Turn out on to a wire rack and leave to cool. 10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake. 11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. 12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. To Decorate the Cake: 1. Place the cake on a foil board or cake plate. 2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. 3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake. 4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. 5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day. 6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerin if using and the lemon juice. 7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. AND FINALLY... TOP 10 USES FOR YOUR CHRISTMAS CAKE 10. Use slices to balance that wobbly kitchen table. 9. Use instead of sand bags during El Nino. 8. Send to U.S. Air Force, let troops drop them. 7. Use as railroad ties. 6. Use as speed bumps to foil the neighborhood drag racers. 5. Collect ten and use them as bowling pins. 4. Use instead of cement shoes. 3. Save for next summer's garage sale. 2. Use slices in next skeet-shooting competition. 1. Two words - pin cushion. - CHEF GILLIGAN