As of today I has cake..
Delia Dundee cake, almost.
no currants (well, they had run off and hidden at the back of the cupboard, only to crawl out later, point and snigger) so I used sultanas. As there is a general ban on sucrose and glucose in the house, candied peel and glace cherries (shouldn't put cherries in a dundee cake anyhow) were also verboten, so replaced with diced apricots. All liberally soused overnight with some not very good whisky.
As per the baking, this was done in a stock pot for about an hour longer than the recipe said (3.5 as opposed to 2.5) as experience tells me that is the best. If you want an evenly cooked, unburnt and moist cake, cooking it in a stock pot is the way to go.
I hav espent the last hour making marzipan which is resting in the fridge. It is very sticky (fructose is very hygroscopic) so some cornflour may be needed to get it to roll out OK.
Looking nice anyhow and smells good. The eagle eyed will notice that the mice (large, two legged ones) have been at the 'loose' fruit on the top.
More piccies as I decorate it.