I was very late making our Christmas cake this year. Ideally, it should be made in September or October but I wanted to wait until I could buy the dried fruits from England.

Abandoning my usual National Trust recipe, I decided to try one from the Food magazine. Food is published in Cornwall and is full of wonderful ideas for holiday feasts and outings. Our cake looks perfect, stuffed with vine fruits, glacé fruits, nuts, cognac and very dark sugar.

A layer of marzipan and another of fondant icing and the cake is ready for the dear old decorations. I like to keep things simple and traditional.

I can't remember a Christmas without these candle-holder people and Father Christmas on his skis.

Every year my little villagers gather round their lake and sing their wooden hearts out.

Santa's looking a little worn after all these years.

A piece of golden ribbon makes the finishing touch. I'm looking forward to cutting the cake on Boxing Day when Robin, Hester and Dan come to Christmas tea with us.