There are 4 designs to choose from this year and 4 different sizes (individual, small, medium and large) (see below) and although they're not the cheapest cakes in the world, I can promise  that you'll in no way be disappointed or feel cheated. Each one is made individually to a recipe that's been perfected over the years, they're filled with generous quantities of raisins, currants, sultanas, natural cherries, ground almonds, slivered almonds, zest and spices. No ingredient is skimped on and they will of course contain the best eggs and butter, oh and of course be drenched in armagnac. I like to cover them in a decent layer of marzipan and another decent layer of handmade royal icing (just soft enough to cut easily) and then add the finishing touches of handmade marzipan decoration and a matching ribbon.

That said, some people don't like marzipan, or icing for that matter or cherries in their cake...and that's why I make bespoke cakes in the first place. One year I made an italian christmas cake which was full of nuts and spices and chocolate and there is always German Stolen in our house at christmas for those that don't like christmas cake. Essentially it's the tradition of having a cake to cut and share with every christmas visitor that matters and not necessarily that it adheres to some format. 

Then there's the star topped mince pies and the iced gingerbread shapes to consider but we can leave that until later in the year...