I'm a pretty keen baker so I thought I'd post up some of the recipes up here. Tomorrow I'm going to be making this years Christmas cake. I'm guided by Delia Smith's classic Christmas cake recipe ( https://www.deliaonline.com/recipes...mas-cakes-and-toppings/classic-christmas-cake ) but I tweak one or two things. I've found that other bakes with a heavy proportion of currants are very cake-y and personally I like the bigger juicy fruits in there, so I've ditched the currants and replaced them with extra raisins and sultanas instead. I've done this with success in bakes before. To add a splash of colour I'm going to use some golden raisins as well. So the fruit is 250g sultanas, 250g golden raisins, 300g jumbo raisins plus 50g glacÃÂ© cherries and 50g candied peel. Delia uses a dessert spoon of treacle which I don't have and wouldn't use elsewhere if I bought a tin, but I've got an open jar of H&B liquid malt extract so I'm going to chuck that in instead. My dried fruit is soaking in brandy overnight and the the butter is out of the fridge to soften, will get started early tomorrow. My two year old will be helping with the stirring (until he gets bored anyway) and I need it baked, cooled and wrapped ready for an early bedtime as I have a very early start on Monday.