It wafts through the air for hours, sometimes days, on end as Phyliss Blissett prepares her champion Christmas fruit cakes for family and friends.

The ritual is a festive tradition for the Albion Park grandmother, who has spent years baking and perfecting her favourite fruit cake recipe.

‘‘I’ve used a lot of recipes over the years because I’m actually a cake decorator, and naturally I had to have a base - and a good base at that,’’ Blissett says.

‘‘When I started decorating all the cake bases were fruit cakes - there was no mudcake or anything like that - so I had to start from scratch and find a fruit cake recipe that I liked.

‘‘I tried lots of ones but the one I’ve stuck to and used for years and years, I’ve won state-wide (awards) with it through the Country Women’s Association.’’

Blissett tweaked the ingredients and volumes to find the right consistency and taste, shoring up its place as a festive favourite among family and friends.

‘‘I always cook a fruit cake for ourselves and now that my children are all grown up they expect mum to make a fruit cake for Christmas for their family as well,’’ she says.

‘‘My family all love fruit cake, because they’ve grown up with it, though especially when mum’s the one who makes them.

‘‘They always want icing on theirs, so I usually decorate them to make it special for my grandchildren.’’

For first-time fruit cake cooks, Blissett says it is important to know your oven to ensure the cake cooks evenly, at a reasonable temperature.

Once it has cooled, home cooks can add their own personal or festive touch by decorating the fruit cake with fondant icing and embellishments of their choice.

Phyliss’ Fruit Cake

INGREDIENTS

■ 1 pound (680g) sultanas

■ 8oz (227g) raisins

■ 4oz (113g) currants

■ 4oz (113g) glazed cherries

■ 4oz (113g) mixed peel

■  cup sweet sherry

■ 8oz (227g) butter

■ 8oz (227g) brown sugar

■ 1 tsp grated orange rind

■ 4 eggs

■ 2 tbsp marmalade

■ 2 cups plain flour

■ 1 tsp mixed spices

■  tsp cinnamon

■  nutmeg

■ pinch of salt

TIPS

■  To store the cake, wrap it in glad wrap and place it in the cupboard. Never store a fruit cake in alfoil because the acid from the fruit will eat away at the tin.

■  While fruit cake will keep for months,  after a week, consider freezing the fruit cake in small portions and defrosting it as you need it.

METHOD

1. Place all of the fruit in a bowl and add the sweet sherry. Cover the bowl and leave to soak at room temperature for 24 hours.

2. Cream butter and sugar, slowly adding eggs one at a time. Add all of the spices, the marmalade, mixed peel and orange rind. Begin to add the soaked fruit to the mixture in small quantities, alternating it with the flour, until both are fully mixed in.

3. Spoon the mixture into an eight-inch (20cm) tin that has been greased and lined well. Smooth over the top with a wet hand or spoon before placing it in the oven.

4. Place the tin in an oven pre-heated to 150C (130-135C fan forced) and cook for an hour. Then, reduce the oven temperature to around 135C (115-120C fan forced) and cook the cake for another four to five hours, until it is evenly brown on the outside.

5. Insert a skewer into the centre of the cake to check if it is cooked. It should come out clean when the cake is ready.

6. When cooked, take the cake out of the oven and leave it in the tin to cool with a tea towel covering the top. This will ensure the cake cools slowly.