I want to make my Christmas cake tomorrow

Yes and "fed" the cakes too. I don't think it is a recent phenomenon, my MIL's recipe which goes back to time out of mind said to soak the fruit.
And that recipe came down the mountain with Moses!

I usually ice mine on Xmas Eve.

Will definitely go no further than two, at the most!

(PS. *Did you pre-soak your fruit*)

Years ago when we lived in London I used to make Christmas cakes semi-professionally for my catering customers, arising out of a casual comment that I had just made my own.(That one was sold.) Each time one was ordered I would bake two ( to include one for us) and then that would go, so I would bake another two and so on. One year I think I made 13 and our own FINALLY got made the week before Christmas. The house smelled like the spoof recipe "up thread"
Marzipanning and icing them in the days before we used "ready to roll" icing was another challenge , I had the all round the kitchen and dining room. Happy days though [wistful] emoticon.

I know what will happen. I will spend all day sorting through every recipe in drawer/on-line, and there will be no time left to make the flipping thing!

!!!!

Don't you realise how serious a thread about Christmas Cake is?!!! No frivolity on here please!!!

Naughty step for you missis.

Christmas cake recipe -the old ones are always the best
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Brandy
2 cups of dried fruit

Sample the brandy to check quality. Take a large bowl, check the brandy again. To be sure it is the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again. At this point it's best to make sure the brandy is shtill OK.

Try another cup .... just in case. Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.

Sample the brandy to check for tonsisticity.

Next, sift two cups of salt. Or something. Who careshz.

Check the brandy

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven and wee in the fridge.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the brandy

Fall into bed.

CHERRY MISTMAS

Definitely a modern thing. Margeurite Patten makes no mention of soaking the fruit. legendary Margeurite Patten cake

If I remember right Ms Berry says it's best to soak the fruit (in whatever) as it means a good distribution throughout the cake rather than fruit sinking to the bottom during baking.
Can't remember the last time I made a cake but mum used to use the "feeding" method.

Yeah - pre-soaked is an option Teetime.

Think I might stick to the sticking with knitting needle and adding booze when it's baked and cooled down.

This year I'm following an old traditional recipe from a cookbook I bought in my twenties! No mention of soaking the fruit first in that! It uses whisky in the recipe though. I've made it before. DD1 (connoisseur of Xmas cakes) said it was delicious.

I make Delia's Creole cake - it's wonderful, IMHO - and my fruit's been soaking since last Thursday. Two days to go.

I have always soaked the fruit as per the Blessed Delia (it could be tea doesn't have to be alcohol) but this year I bought pre soaked from Sainsbury and still glugged it with cooking brandy. I shall feed it periodically too!

I do The Soaking of The Fruit and The Creaming of The Butter and The Sugar on day one . Put all together day two and cook that night. I still skewer through with alcohol as well. But then I like Christmas trifle cake thoroughly mature .

I am thinking of making a Tunis cake this year, never done one before but I remember really enjoying the shop bought ones we had years ago. Don't think the receipe calls for booze though! Does anyone know when would be the best time to bake it, quite close to the 25th I am thinking. (Far better than booze IMHO is the bloomin' great thick dollop of chocolate on the top!)

Give it a go - bet no one notices

Before I married, 46 years ago, a formidable 'almost Aunt' explained the way to a good cake was to soak the fruit in orange juice. Her sister, my 'almost mother in law' agreed. Their baking was wonderful so I did and still do. Never sure why, though but I like the thought of carrying on their tradition.

I made mine yesterday. Didn't soak fruit but just added some brandy as recipe said.

I have never soaked my fruit before using but what I do is store un-iced cake in tin lined with baking parchment and, using a fine knitting needle, "feed" the cake with brandy two or three times before I get around to marzipanning it and icing. Works for me and not too boozy!!

too many 'onlys'