This exquisite Christmas cake recipe has been in our family for years and is always a favourite on Christmas day. This cake is best made a month or two in advance and then stored in an airtight container and fed occasionally with brandy. This ensures that the flavours infuse well and the cake stays moist.
If making the cake in advance, be sure to store it wrapped in baking parchment and in an airtight container. "Feed" it with brandy every two weeks by piercing the cake multiple times with a skewer then adding a little brandy.