For xmas cake i use this recipe:
makes a 5 inch square or 6 inch round cake
Currants - 225g
Sultanas 100g
Raisins 100g
Glaces cherries 50g
Mixed peel 25g
Flaced almonds 25g
Lemon rind - a little
Plain flour 175g
mixed spice 1/4 level tsp
cinammon 1/4 level tsp
150g butter
Soft brown sugar 150g
2 1/2 eggs beaten
1 tbsp brandy (i tend to double that quantity though )
Grease and line the tin.
Mix the fruit and nuts in one bowl.
Sift flour and spices with pinch of salt in another bowl
Put sugar butter and lemon rind into another bowl and beat until pale and fluffy.
Add the eggs gradually to the butter mix and beat well.
Fold the flour mix into the butter and egg mix gradually with metal spoon and then fold in the brandy. Finally fold in the fruit.
Turn the mixture into the tin (remember to make a hollow in the centre to make a more even surface when cooked).
Bake in an oven temp gas 2 or 150c/300f for 2 1/2 to 3 hours (check with a skewer - if comes out clean its cooked). After 1 1/2 hours cooking time cover the top with some greaseproof paper.
When cooked - cool in the tin before turning out onto a wire rakc. Prick the top all over with a skewer and slowly poor 2-3 tbsp of brandy over it.
Then wrap in greaseproof paper and then tin foil and store in a cool place. Top up with another tbsp of brandy each week.
You need to get a start on this quick as you need to marzipan it approx 2-3 weeks before needing and then ice it a week after that (if you are marzipanning and icing). You can of course cover it in candied fruits glazed with jam.
HTH