A rich and decadent traditional style Christmas cake, packed with fruit
For me, this is best prepared by around mid-November, so you can give it a few 'feeds' of brandy before Christmas. This makes one large cake, which is great if you have a family who really love it and will get through it (although it will keep for up to a year!) - or if you don't want lots of leftovers, you can cook it in a large square tin (which is what I generally prefer to do), then just before you're ready to ice it, cut into four smaller square cakes and give three away!
As far as the mixed fruit goes, you can play about with the dried fruit types and quantities I've given you in the ingredients. If you don't like something, then substitute it for something you do like, the same weight - chopped dried apricots or dates, dried cherries, blueberries, pineapple - whatever you fancy. Play around with the weights of different things if you want too, just try and keep the overall weight the same (1kg dried fruit including glace cherries). If you don't have bags of assorted dried fruits permanently hanging around your kitchen cupboards like I seem to have, then for convenience you could just buy an 800g pack of dried mixed fruit of your choice (preferably including peel if you like it) and a 200g tub of glace cherries (or buy a 1kg mix including glace cherries) and mix with the liquid ingredients. Easy peasy!