I don’t have a special recipe that I use every year. I’m quite happy to try new ones from time to time. I also think that a bought cake is perfectly acceptable when life is busy.
For quite a few years I used a Delia Smith recipe, but always had to change the constitution of the dried fruit mixture. She specifies 450g currants, 175g sultanas and 175g raisins. Now I really like dried fruit, but currants always seem such unappealing, mean, pinched little things by comparison with juicy raisins and sultanas. I quite often go with a Good Housekeeping recipe. Needing to sell magazines, they generally have a slightly different recipe each year with names like “the ultimate Christmas cake”, or “our best ever Christmas cake”.
I’ve taken the GH route this year. This one is called their "easiest ever"! The fruit mixture includes prunes and stem ginger – no currants and no mixed peel!
Unusually the recipe involves boiling the fruit and melting the butter and sugar so that the mixture goes into the oven already warm and takes less cooking time.
I didn’t have any Amaretto liqueur, so used port and added half a teaspoon of almond extract when the mixture came off the heat.
It looks good so far!