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[quote=Anonymous]I've gotten in my head that i want to make a British Christmas cake.  (maybe reading too much Agatha Christie).

This recipe interests me:  https://www.bbcgoodfood.com/recipes/dark-stormy-fruit-cake

(though there's always Mary Berry's recipe: https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076)

The part that I wonder about is step 5 (in both recipes) - double wrap in parchment paper, then store in an airtight cake tin.  Then feed it every two weeks with liquor.

What is an airtight cake tin?  Is this a metal tin with a lid - like those danish butter cookies come in?  How do you find the right cake tin and get a double wrapped cake inside it?  In old british booksthere's something about tying the paper, too, but that seems not needed?

Eseentially I'm letting this one thing - storing for months - be the obstacle to actually trying to do it.

Anyone a fan of British christmas cakes and can matter of factly walk me through whatever block I'm having with this?

Thanks!!

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