So let’s say you’ve made your Fruitcake, thoroughly doused it in liquor, and now you want to serve it on Christmas Eve. You have bought into the joys of fruitcake, but now you want to sell it. If one is not a fruitcake convert, a bit of glaze and a few nut halves might not do it. You could top with a boiled icing of milk, sugar and butter the way my friend Alison’s Australian Nana did (I’m still looking for a recipe Alison — I have to dig through my vintage cookbooks), or you could embrace your inner anglophile and give it the full on British Christmas cake treatment, which involves covering it with marzipan and fondant icing and making it look absolutely BEAUTIFUL.
