This Christmas cake keeps very well and stays moist. You can use sherry instead of brandy if you prefer, it changes the taste a little.
what kind of icing would you use to go over the marzipan? do you have a picture so I can see what the final product would look like? - 09 Nov 2009
The flavour of this cake is gorgeous, very rich just like a Christmas cake should taste like. I chopped all the fruit into small pieces to give it a finer texture. My only regret is that it was crumbly. I added what I thought was the right amount of butter for the cake as the amount of butter wasn't on the recipe at the time. Overall it was delicious. - 01 Jan 2011
Like recipe but no need for all the paper - grease pan with crisco and flour pan thoroughly and bake at 285-290 for same time- cake comes out just fine. For years used brown paper until a friend told me that I didn't have to use brown paper and have never used paper since and I make a lot of cakes one time. Don't like the apricot or icing on cake just decorate with nuts and cherries and continue to spoon rum or brandy periodically. Also place a pan of water under rack. - 10 Dec 2017