While visions of Sugar Plum Cakes danced...

Perfect fruitcakes
Aging:
• You need 1 pkg (274 x 91 cm) cheesecloth and about 2 cups (500 mL) brandy. Treating each cake like a gift, wrap separately in cheesecloth; place side by side in airtight containers.
• Sprinkle with about 1 cup (250 mL) of the brandy. Overwrap each cake with plastic wrap and seal container. Let mellow in cool spot for 2 weeks.
• Repeat sprinkling cakes with brandy, rewrapping and storing, ideally for 2 weeks. Freeze for
longer storage.

Decorating
• You need 2 cups (500 mL) apricot jam, strained and warmed, 1-1/2 lb (750 g) marzipan and a variety of nuts and candied fruit, such as strips of candied orange peel, candied cherries and almonds.
• Unwrap cakes; place on racks. Brush lightly on sides and tops with apricot jam. Set aside.
• Between 2 sheets of plastic wrap, roll marzipan, one-third at a time, to 1/4-inch (5 mm) thickness. For each cake, cut rectangle 3/4-inch (2 cm) larger than top of cake. Drape marzipan over top and down sides; press gently. Decorate tops with fruits and nuts. Wrap in fresh plastic wrap or decorative wrap.