The Night Before: Steep the raisins, candied peel, orange zest and lemon zest in whiskey (or apple juice/orange juice*). Allow to sit covered overnight at room temperature. This lets the fruit plump up and all the flavors macerate.

The Next Day: Preheat the oven to 280°F (140°C). Butter and line a 10-inches baking pan and set aside.

Rinse the cherries off then pat with a paper towel to absorb any excess liquid. Quarter the cherries then lightly toss in flour (this will keep the cherries from sinking to the bottom of the cake while baking). Set aside.

In a large bowl combine the flour and spices, set aside.

Cream together the butter and sugar on HIGH speed until pale and fluffy, about 5-7 minutes. Add in the eggs one at a time then fold in the dry ingredients.

Lastly, fold in the boozy fruit mix, chopped almonds, and cherries. At this point traditionally you make a wish while you stir. As kids my Mum always allowed us do this.

Pour the cake batter into the prepared pan and smooth out the top. Bake on the middle shelf for 1 hour, then reduce the temperature to 240°F (120°C) and continue to bake for about 2 - 2 ½ hours (Monitor carefully in the last 30 minutes or so, your oven might be a little hotter than mine).

When the cake is hot from the oven, poke holes all over the top with a skewer and drizzle over 2 tablespoons of whiskey. Once the cake has cooled completely, wrap it up well in baking paper and foil and store in a cool dry place (up to 24°C/76°F) for up to 3 months. Now you start to 'feed' your Christmas cake every 2 weeks with a little whiskey. Click 'How to Feed a Christmas Cake' for more info. This alcohol will help preserve the cake for months on end and also add great flavor. Christmas cakes can last unto a year.