When it comes to the Classic bakes, I think Mary Berry and Delia Smith cannot be beaten. At home, a Mary Berry rich Christmas cake is a seasonal staple - the marzipan ritualistically ripped from its surface by Steve and deposited on Ali's plate, ideally alongside some marzipan fruits - a double serving of marzipan never quite enough!

The Aga really comes into its own on these long slow bakes - locking in moisture and retaining flavour.

Baking on the Aga:

-On the Electrickit Advanced, your fruit cake can be cooked in any oven set to 140c for around 4 hours.

-In the Electrickit Classic or eControl, your fruit cake can be cooked in either of the right hand ovens set to 140c for around 4 hours.

-In a traditional 2 oven Aga, place the cake in the centre of the simmering oven for 6 - 10 hours - this will depend on the model of Aga, its age and insulation.

-In a traditional 4 oven Aga, place the grid shelf on the simmering oven floor and cook for 6 - 10 hours.

-Fruit cakes cooked in the simmering oven will be extra moist and delicious. If you prefer a little more browning, start off in the baking oven (or roasting oven with a cold plain shelf) for the first 45 minutes to an hour, then move into the simmering oven.

-Alternatively, some Aga cooks prefer to use a "Cake Baker", no longer made. The mix is placed in the tin, placed on a trivet within a larger pan. This creates a moderate temperature within the roasting oven for longer bakes.

However you choose to bake your cake, wrap well once cool and feed weekly, storing for up to 3 months leading up to the big day.

And when it comes to the decorating, be sure to add an extra layer of marzipan for me 😉

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