I've made Christmas Cake since I was married in 1974.
First was a recipe that my Mom found and thought would be good.
It was a darker more traditional cake and yes, was quite good.
Just a few years after, I found one through the old Farm Wife News magazines.
All whole fruit and nuts, so that when you slice it, it is like a stained glass window.
It's a lighter cake than the 1st, but with very little batter.
In fact the 1st yr I made it, I had it ready for the oven and got all teary-eyed.
We didn't have a lot of money at the time, and I was sure it was going to be a flop.
There was so little batter ... but it did stick together and was a hit! Money was not wasted.
For a few years I made both, but soon discovered that the 2nd recipe was always the first eaten.
Now, only the one gets made ... two 9"x13" cakes the end of October to let it age.
One more is baked in early December, so I am not tempted to give it away, and leaves me with "leftovers" to enjoy all winter long!
No, not the least selfish, am I?