Now is the perfect time to make your Christmas cake, so the flavours have a chance to mingle and mature. Be sure to douse it with a couple of tablespoons of warmed brandy every week and keep it well covered in an airtight container.Ingredients300g (1 cups) brown sugar375ml (1 cups) water750g mixed dried cake fruit100g dried apricots, finely chopped185g butter10ml (2 tsp) bicarbonate of soda185g glacé cherries150g pecan nuts, chopped75g preserved ginger, chopped200g seeded dates, chopped100g mixed glacé fruit, finely chopped90ml (6 tbsp) brandy, plus extra3 extra large eggs, lightly beaten360g (3 cups) cake flour15ml (3 tsp) baking powderGenerous pinch of salt7.5ml (1 tsp) ground cinnamon5ml (1 tsp) ground ginger7.5ml (1 tsp) ground nutmegMethodCombine the sugar, water, dried fruit, apricots, butter and bicarb in a large pan over medium heat. Do not boil until sugar has dissolved. Simmer for 20 minutes and cool. Add the cherries, nuts, ginger, dates and glacé fruit to mixture and stir through the brandy. Add the eggs, sift dry ingredients together and add to boiled fruit mixture.Prepare a 20cm or 23cm square or round pan by greasing and lining with non-stick baking paper. Line the outside with a couple of layers of newspaper (the Times, of course), and secure with string.Spoon mixture into cake tin and bake at 150°C for 3-4 hours. Cool in cake in tin for at least 15-20 minutes before removing to cooling rack. Pour over extra warmed brandy and cool completely. Cover with foil and store in airtight container...