I made this Christmas cake last year for my husband who is obsessed with Christmas cake. He (and I) loved it! I used the exact recipe except I used gluten-free all-purpose flour (had no problems with texture or crumbling). I soaked the fruit in brandy for a week, baked the cake around Halloween, and fed it 2 tablespoons of brandy every week. About 2 weeks before Christmas I covered the cake with apricot jam, homemade marzipan, then with homemade sugar paste one week later. My British in-laws tried some when they visited in March and gave rave reviews. I will begin the process again this weekend and plan to make several cakes to give as gifts.
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I made this Christmas cake last year for my husband who is obsessed with Christmas cake. He...