12oz (340 grams) butter or margarine
12oz (340 grams) Demerara sugar
6 eggs
1lb (454 grams) plain flour
1lb (454 grams) sultanas
1lb (454 grams) currants
4oz (113 grams) raisins
6oz (170 grams) candied peel
2oz (58 grams) maraschino cherries
4oz (113 grams) chopped almonds
½ tspn (2.5ml) mixed spice
2 tblspn (30ml) black treacle
1 pinch of salt
1 wineglass Buffalo Trace bourbon
Greaseproof paper
String
Thick brown paper or newspaper

Method:
1. First prepare the tin. Mark and cut out a double round of greaseproof paper to fit the bottom of the tin. Then cut a double strip 1½" higher than the sides of the tin. Fold a half-turn and cut across this with diagonal cuts ½" apart. Grease the tin with butter or vegetable oil and place the strip around the side so that the ½" fold lies evenly on the bottom. Put the double circle in the base and grease the paper lightly.
2. Cream the fat until it is soft. Add the sugar and continue creaming until the mixture turns a lighter colour and the sugar is completely blended in. Beat in the eggs one at a time adding a little flour with each to prevent the mixture 'curdling'. Now add the sifted flour and salt, the rest of the ingredients and combine them well. The mixture should be quite stiff, but if you are worried just add a little more brandy.
3. Put the mixture in the tin and tie the brown paper or newspaper around the outside securing firmly with the string. Cover the top with a triple round of greaseproof paper.
4. Bake for 6½ hours on Gas Mark 1 - 140°C or 275°F on the bottom shelf. Remove the top cover of paper after 3 hours. Try to resist opening the oven door too much and cook the cake alone as the presence of other food may affect the cooking time.
5. To check if the cake is cooked through properly gently insert a metal skewer. If, when you pull it out, there is no mixture clinging to the skewer the cake is done.
6. Allow to cool completely and remove the paper before freezing or storing in a cake tin.

Almond Paste - ingredients
1lb (454 grams) icing sugar
4oz (113 grams) caster sugar
10oz (283 grams) ground almonds
3 eggs
1 tblspn rum
½tspn almond essence
1 tspn lemon juice
Apricot jam
Extra icing sugar

Method
1. Sift the sugar to remove any lumps and mix with the ground almonds. Beat the eggs in a bowl over a pan of hot water until slightly cooked. Add gradually to the sugar and almonds, incorporating the rum2, essence and lemon juice. At first use a wooden spoon, then, when the mixture starts to thicken, use your hands to form a smooth paste.
2. Sprinkle a pastry board or work surface with plenty of sieved icing sugar. Roll out the paste and, using the cake as a template, cut out a circle for the top and strip for the side. Try to use only one strip for the outer edge. If the cake has slightly burnt edges or is uneven on the top, carefully slice off the top and invert the cake. This should provide a flat base for icing.
3. Sieve the apricot jam and warm gently in a pan. Use a pastry brush to completely cover the top and sides of the cake.
4. Turn the cake onto its side and roll it over the strip. Trim the edges so that they touch without a bump and apply a little more jam to seal the join. Add the top using the same method. Place in a cake tin and leave for at least three days before completing the decoration with Royal Icing.

Royal Icing - ingredients
1lb (454 grams) icing sugar
1 tspn lemon juice
Whites of 2 eggs
2 tspns glycerine (optional)

Method
1. Sift the icing sugar. Mix the lemon juice and egg whites in a bowl and gradually add the icing sugar. Beat with a wooden spoon for 10 to 15 minutes until the icing is smooth and white. A few drops of blue will stop the icing turning yellow when kept and the glycerine will prevent the icing becoming too brittle. It should be beaten until stiff enough to hold the spoon upright. Keep the icing malleable by covering the bowl with a damp cloth.
2. Cover the cake and use a knife dipped in hot water if requiring a smooth surface. The peaked effect works better with a dry knife but don't extend them too far as they can be quite sharp when completely set! Remember to leave room between the peaks for the ornaments.

Or, if that all seems too complicated stick to...
Buffalo’s festive julep
50ml Buffalo Trace
12.5ml Grand Marnier
3 Fresh Cherries
8 – 10 Mint Leaves

Method: muddle Cherries with Buffalo and Grand Marnier, add mint and crushed ice and stir through thoroughly.
Garnish: 2 fresh cherries (soaked in Buffalo Trace if possible) and a big sprig of mint (dusted with icing sugar for that extra Christmasy feel).