I make this Christmas cake every year and it makes a lot so you might want to halve the ingredients!
12oz Plain Flour
8oz Brown sugar
6oz mixed peel
1 table spoon black treacle
1/4 cup brandy
1/2 teaspoon all spice
1 table spoon liquid glycerine
Some supermarkets sell mixed bags of dried fruit and mixed peel so you can substitute those in instead. I also made it with port instead of brandy last year and it was delicious.
Soften the butter and then add half the flour and all spice. Then beat in the eggs and sugar and the rest of the flour. Add the fruit, glycerine, brandy, treacle, and bicarb (dissolved in water).
Pour into a greased and lined tin. I use a lasagne dish normally as the mixture is so large: my mother usually makes two smaller cakes.
Cook for 2 hours at 150 degrees Celcius.
Add brandy to the cake weekly, keeping it covered with a tea towel or cling film. I find the best way to get it really gooey is to use a syringe to get the brandy deep into the centre of the cake.
Then cover the cake in marzipan; leave it for a few days to harden and then cover with royal icing.
This year I decided to make an igloo-shaped cake using half a spherical cake tin mould and a normal tin. The penguin is made from icing and the door to the igloo is icing-covered marzipan. His fishing rod is made from a cocktail stick and some cotton. The water is made from white icing whose food colouring isn't properly mixed in leaving it with a nice swirling effect, similar to the stargate wormhole.
You rip what you sew!