How do you store yours?

I usually wrap mine in grease proof paper, then in foil and put it in a cake tin so it won't get damaged. Of course every week it has to be taken out of the tin, unwrapped and fed with brandy, then parcelled up and put back in the tin.

I do the same as PernillaVanilla.

Me too.

Greasproof paper and a tin.

Greaseproof paper and a tin.
Annoyingly it's now called 'baking paper' or 'baking parchment' which is why when I sent my son on a shopping errand he came back empty handed saying they only had baking paper & baking parchment.

Greaseproof and a tin . Feed weekly. Lovely!!!

Greasproof paper first, then foil, then in a tin.

These threads are almost making me excited at the thought of Xmas baking.

I only feed it a couple of times.

pernillavanilla I wish to be reincarnated as your Christmas Cake.
every week it has to be taken out of the tin, unwrapped and fed with brandy, then parcelled up and put back in the tin

Sounds a divine way to spend the winter months

Wrap in parchment and foil and into a container. No booze. Not required we like to taste the fruit.

No booze for my cake , it is fine without

I do as posted above?

I use knitting needle to make holes in the bottom of cake to pour the brandy (or whatever) into.

I also marzipan and ice the bottom of the cake as this is usually the smoother and level.

Gill don't think you would like to come back as my xmas cake!
bottom stabbed with a knitting needle

I can remember mum screeching at bro. and I " don't dare open that oven door ", as the cake sat baking for hours. The smell was all around the house and we knew Christmas wasn't far away. I think mum made them towards the end of October before Halloween and bonfire night.
Every now and again the knitting needle went in with brandy poured down. Puds were made in June or July and we made a wish while stirring the mixture.

Cake and mincemeat usually made during October half term. Cake wrapped in greaseproof paper or equivalent and foil and stored in the garage in an airtight plastic box. I use a large glass of brandy in the mix but never feed the cooked cake, and the end product is delicious. Recipe came from DH’s great grandmother who was a cook in a large Victorian household. Mincemeat recipe too - takes half an hour to make and keeps for a couple of years if it gets the chance.

cherrytree59. That may make my eyes water

Greaseproof and foil here, too.

When newly married here in Italy, I announced to my newly acquired Sicilian family in September that I was making a cake to be eaten at Christmas. They were horrified but one of my brothers-in-law enjoyed coming over once a week to drip brandy into holes in the bottom.

When I presented it on the day, properly marzipaned and covered in royal icing, they ate the Whole thing IN ONE GO! They loved it, saying the flavour was very reminiscent of Sicilian cakes.

What happened to stir up Sunday? Does anyone keep to that?

Although I've made the cake I'm waiting for Stir up Sunday to make my Christmas puddings.

It does feel too early still. When the clocks change?
I approve of your storage system especially the feeding.

Ditto, fresh greaseproof paper, tinfoil then in a tin.
I don't pour more brandy on mine now because the DGD eat it, although I do soak the fruit in brandy or rum before mixing and baking.

GillT57