Back to the bake along!
I've been feeding it a little rum once a week, that is just brushing it over lightly with some rum. The rest of the time I've been keeping it in an air tight package of baking paper and cling film, (I don't have a cake box that's big enough.) The fruit is starting to get really plump and the smell is just amazing. Its so utterly christmassy. Spicy and rich.
Now is the time to start thinking about how, if, you want to ice it. Do you like marzipan and rolled royal icing? Or perhaps a dusting of powdered sugar is more your style? I usually go for a layer of lemon whipped icing with a rolled royal icing on top. The cake won't be decorated until just before its served (on the day or the day before) so there's plenty of time to decided what you want to do.
Only 34 days to go till the big day! How are all your cakes going?