My mother used to make our Christmas Cake months in advance of the big day. She would then put it away in a dark press and every few weeks she’d pour whiskey over the top to preserve the cake and enhance the flavour.
In the week before Christmas, a thick layer of marzipan and white icing would be added. Any visitor to our house over the holidays would have a big slice and a hot cup of tae!
All of this in an evocative Christmas Candle!