Christmas cake recipe - better than Delia and Be-Ro

[RockingMyFiftiesNot]

My Mum always made the Be-Ro Christmas cake. So did I until I had a slice of the cake my friend made with Delia's recipe. I switched to that and have made it ever since, Nothing wrong with the Be-Ro recipe.just preferred Delia's.
Several decades on, am wondering if I'm missing out on an even better recipe?
So if you had always been happy with Delia's and then found a recipe you preferred, which recipe do you now use?

Delia's last minute mincemeat cake.
Although I always sub the candied peel for cherries as you can't have too many cherries in a cake
If you want to ice it, you need to make it a bit further in advance and not put the nuts on top

Was going to say Delia but change the currants to more raisins, sultanas and cherries - I usually put in treble the amount of cherries in place of other fruit 😃

And I soak the fruit in brandy and port for up to a week before baking... then feed with more booze for the next few weeks, before running out of time to ice it, and then giving up and leaving it without icing...

I always make Mary Berry’s recipe, though I sometimes switch the brandy for PX Sherry.

Good Housekeeping's Vanilla Vodka cake. I'm not allowed to make any other Christmas cake now. Already made for this year and being fed weekly!

Ingredients
250 g (9 oz) each raisins and sultanas
100g (3 1/2 oz) dried cranberries
200 g (7 oz) natural glace cherries, halved
200 ml (7fl oz) vanilla vodka
150 g (5 oz) roasted Marcona almonds (available from Tesco)
200 g (7 oz) unsalted butter, softened, plus extra for greasing
200 g (7 oz) unrefined dark muscovado
4 medium eggs, beaten
100g (3 1/2 oz) plain flour

How to make your Vanilla Vodka Cake

1. One put the raisins, sultanas, cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and soak for over night (or even better over several nights!) Blend the almonds in a food processor until coarsely chopped. Tip out 75 g (3 oz) and blend the remainder until ground. Cover and set aside.

1. Grease and line the base and sides of a 20.5 cm (8″) round tin with greaseproof paper. Preheat the oven 250°C ,130°C fan, Gas Mark 2. Put the butter and sugar in a large mixing bowl, then beat with a hand-held electric whisk for 2 to 3 minutes until light and creamy.

1. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts, along with any remaining flour. Tip the soaked fruit mixture into the bowl, together with any unabsorbed vodka, and mix well.

1. Spoon the mixture into the prepared tin and level surface. Bake for 3 1/2 hours or into the skewer inserted into the centre comes out clean. Leave the cake to cool in the tin, then remove, keeping it in the greaseproof paper. Wrap in a double thickness of foil until ready to decorate.

Nigella

Oh god I completely forgot about a Christmas cake this year, have I left it too late? I'm usually way earlier.

Nigellas Christmas cake from Domestic Goddess. It comes with different weights for different tin sizes, and is completely lovely. I swap mixed peel for Brazil nuts, and feed once a week for 6 weeks (or less, if I forget to make it in time).

Not at all.
When the children were at school, I'd make it October half term when I was off work with them. But the last few years it's been later, even end December and you'd never have known.

Thanks to everyone for your suggestions.

Phew thank you!

I used to make Delia's christmas cake but last year made her creole christmas cake instead and much preferred it so will do again this year.