You should make a Christmas cake about 2 to 3 months before Christmas. This early timing allows the cake to mature and develop its full flavor by "feeding" it regularly with alcohol like brandy, rum, or sherry. Making it too close to Christmas means less time for feeding and maturation, which can affect the texture and taste. Traditionally, many bake the cake in October or early November to have it ready well before December. After baking, the cake should be stored wrapped in greaseproof paper and foil in an airtight container in a cool place, and it is fed every few weeks to keep it moist and flavorful until Christmas.

In summary:

• Ideal baking time: 2 to 3 months before Christmas (October or early November)
• Allows feeding with alcohol and maturation
• Improves cake firmness and flavor
• Store wrapped and feed every 4 to 6 weeks until Christmas

This timing ensures the best texture and a rich, festive taste for Christmas day.