Glacé fruit topped Christmas cake.

Last month I blogged about baking Mary Berry's Victorian Christmas Cake.
Click here if you missed that post or would like the recipe.
Since then I have given the cake a little tot of whisky about every 10 days or so to keep it moist.
When it came time to decorate the cake I first warmed through 2 tablespoons of apricot conserves with 1 tablespoon of Calvados apple brandy.
(What can I say? It's a boozy cake!)

Abricots, poires, clementines, prunes, figues, tranches de citrons, tranches d'oranges and bigarreaux.
Apricots, pears, clementines, figs, slices of lemons and oranges and cherries.

I brushed the cake quite liberally with the conserves and then artfully (!) arranged some glace fruit and pecan nuts before brushing once again with the remainder of the conserves until all was beautifully glossy.

I purchased the fruits glacés from Les Fleurons d'Apt a wonderful online emporium full of Provencal foodie treats.

This will be the last post of 2011, whew! hasn't this year just flown by?

Like many of you, I'll be taking a short break away from blogging until the New Year.

Until then dear friends and followers may I take the opportunity of wishing you all 

A Very Merry Christmas

and

 A Happy, Healthy and Prosperous 2012.