Got this from the Odlums website - I don't eat Christmas cake so I hope you enjoy it!

http://www.odlums.ie/Recipes/R_Christmas.html

Simple Christmas Cake

Ingredients
225g/8oz Odlums Cream Plain Flour (sieved)
175g/6oz Margarine
225g/8oz Dark Brown Sugar
375g Sultanas (one packet)
375g Fruit Mix (one packet)
100g Cherries (one tub)
Rind and Juice of one Orange
3 Large Eggs
100g Chopped Mixed Nuts (one packet)
100g Ground Almonds (one packet)
1 teaspoon Mixed Spice
2 baby bottles of Brandy


Method
Put margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
Slowly bring to the boil, stirring occasionally, until the margarine has melted.
Turn off heat and leave to cool for approx. 30 minutes.
Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8/20cm round deep cake tin with greaseproof paper.
Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
Finally, stir in the sieved flour and mixed spice.
Spoon the mixture into the tin and smooth it out evenly - the back of a metal spoon dipped in water is handy for this!
Bake for 2 1/2 - 3 hours approx. After 2 hours, cover with paper if cake is browning too quickly. To check the cake is done, insert a skewer into the centre - if it comes out clean, the cake is cooked.
Make holes in top of warm cake and pour over remaining brandy.
Leave cake in tin to cool completely.
When cold, wrap in greaseproof paper and then tinfoil. Store in a cool dry place.


Note: This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6 round cake tins or a combination of both and will bake in about 1 1/2 hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!

Christmas Cake Icing

Ingredients
Almond Paste
2 x 200g packets Ground Almonds
200g/7oz Icing Sugar
200g/7oz Caster Sugar
2 small Eggs
Few drops Almond Essence
2 teaspoons Brandy, Whiskey, Sherry or Rum

To brush on cake:

Heated Apricot Jam, Honey or Golden Syrup
White Icing
2 x 450g packets of Ready to Roll Icing or 2 x 350g packets of Instant Royal Icing
Method
Almond Paste

Put the ground almonds, icing sugar, caster sugar into a large bowl and mix well together.
In a separate container, beat the eggs, almond essence and spirit of your choice.
Gradually stir the liquid into the dry mixture, adding sufficient to give a thick consistency.
Turn onto a board that is dusted with icing sugar and knead well until paste is quite pliable!

It is important that the paste is thick before you start kneading, because in kneading, oil comes from the almond causing the paste to soften and become smooth.
To apply paste to cake:
Brush cake with some heated apricot jam, honey or golden syrup. Roll out almond paste on a board dusted with icing sugar large enough to cover the entire cake. Gently ease around the cake and smooth over with palm of hands until smooth all over. Leave for two days before covering with white icing.
Above quantity will completely cover a 20cm/8 cake.

Ready Made Almond Paste:
2 x 250g packets of Almond Marzipan will completely cover a 20cm/8 cake
1 x 250g packet of Almond Marzipan sufficient for :
Just the top of the cake
For the cake baked in a 2lb loaf tin
A 15cm/6 round cake.

White Icing
Follow pack instructions!
Above will completely cover a 20cm/8 cake. One packet will do top of cake or 2lb loaf tin cake or 15cm/6 round cake.
To apply icing to cake
Brush cake with a little whiskey or brandy and apply the ready to roll as per the almond paste above. Alternatively, spread cake with the instant royal icing and use the back of a spoon to raise the icing to give a snow effect!