The Cottage Smallholder

I have already made my cake, pudding and mincemeat.  I worked as a school administrator for a number of years and got into the habit of making my seasonal goodies during the October half-term as I had some spare time during the holiday and that habit has stuck.  It means the cakes etc have a good time to mature and, in the case of the cake, can be fed with brandy.  I use various recipes but have made a traditional cake this year which I shall marzipan and ice to satisfy the those who like rich fruit cakes.  I shall also make a chocolate log for two of my granddaughters who don't like the traditional cake.  I'll make the latter at my son's home on Christmas Eve as we shall be staying with him and his family for the holiday.  I'd be happy with a Dundee cake or even a light version of a Christmas cake.  I have a recipe which uses, apricots, pineapple, golden sultanas, etc but the family consensus is that traditional it must be!

I've not made Guinness cake so don't know how long it would keep.  The nearest I have tried is a Guinness and chocolate cake from the Hummingbird recipe book.  

As you don't like marzipan, what about a Dundee cake or a jewelled fruit cake (rich fruit cake with glace fruit decoration on top, drizzled with honey or glaze)?

I'm sure others on the forum will have ideas for you.