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I have, and it's a little burnt on the outside. I'm not sure whether to try and scrape the worst off before "maturing" it with extra brandy at the weekend. I can't do another one, the ingredients cost about £15!! I'll be decorating it at the start of December. I have some marzipan, icing and edible glitter. Fun fun fun!
At least it's yummy inside, I made it with cocoa as my ex-boss's partner used to do and his Christmas cake was gorge.
Yes, you make it now. And every week you mature it by poking its bottom and adding more alcohol (brandy is the traditional one). And then sometime in December before Christmas, you marzipan, ice and decorate it, and eat it over Christmas time. It's still fine to eat into January, too. I think it's the alcohol in it that acts as a preserving agent, and you keep it in an airtight container too...every woman I've known in my family has always kept chocolate / biscuit tins for that very purpose.