The gift of a home-baked cake says you care, particularly during the festive period when you want to make a special statement. Presenting your host with a cake you have baked yourself when you arrive at a drinks party is a great way of showing your appreciation for the invitation. It is also a way of giving a delicious treat to a friend who is on a special diet and is usually overlooked when the cakes are handed round.

Gluten-free cakes may need special ingredients, but what a joy to receive if you can’t eat wheat products. There are cake recipes for diabetics too, and you will also discover fat-free cakes and cakes baked without the addition of dairy products if you search through your cookery books.

Home-made cakes, or freshly-baked mince pies, are something that children can create as gifts for favourite uncles and aunts. Not only does this activity keep them amused for hours, but it saves money too, as you will discover if you add up the cost of ingredients and compare this amount with the price of those available in the shops.

The cakes in the picture were baked last week, topped up with a drizzle of brandy and wrapped in greaseproof paper and tinfoil and stored in a cool place where they will remain until Christmas. I use a tried-and-tested Christmas cake recipe that I’ve baked for years and divide the mixture into two 1lb loaf tins.

The nuts and cherries that decorate them are placed on the top of the raw cake mix before it is baked. I’ve found this is a job that children enjoy. They are so proud when they see how professional their toppings can look when the cakes comes out of the oven. They love brushing melted jam over the surface, too, once the cake is cooked to give it a special gloss, and (under supervision) they are sometimes allowed to help me drizzle a little brandy into the cake before wrapping it up. And don’t forget that a small pack of ready-made royal icing or marzipan will also keep them occupied if they use it like play-dough to create edible cake ornaments. Here is the recipe: YOU WILL NEED n 9oz (250g) plain flour n ¼ tspn salt n 1 tspn ground mixed spice n 8oz (225g) soft butter n 8oz (225g) soft dark brown sugar n 2 tbspns black treacle n ½ tspn vanilla essence n 2oz (50g) powdered almonds n Four free-range eggs, lightly beaten n 4oz (110g) chopped mixed peel n 2lb (900g) mixed dried fruit n 6oz (175g) glacé cherries halved n About 2 tbspns brandy, to drizzle on cooked cake n 2 x 1lb loaf tins and paper cake liner n Nuts and glacé cherries to garnish n 2 tbspns redcurrant jelly to glaze.

METHOD n Set the oven to 150C/300F or gas mark 2, and line the two tins with paper liners.

n Cream the butter, sugar treacle and vanilla essence together until light and fluffy. Add the eggs and beat well. Sift in the flour, with the ground mixed spice, salt and ground almonds and stir well, then add the dried fruit and all other ingredients except the brandy.

n Divide the mixture between the two loaf tins, smooth over the top, then decorate as illustrated using assorted nuts and glacé cherries. Bake for approximately 2¾ to 3 hours, until an inserted skewer comes out clean when dipped into the middle.

n Leave to settle for a while once it is cooked, then dribble brandy over the cake. A couple of tablespoons will do, but a few more won’t do any harm.

n When cool, heat the redcurrant jelly and brush over the topping until it shines. Wrap in greaseproof paper, then festive paper, tie with a ribbon and distribute among your friends just before Christmas.

If you want to give more than a cake, think of a voucher — not any old voucher, but one which will provide a friend the chance to spend the day working alongside chefs in a state-of-the art kitchen in the Cotswolds.

The Thyme Food School, at Southrop Manor, Southrop, is one of my favourite cookery schools. I have spent time there often, and always make that glorious drive back through the Cotswolds invigorated and inspired to try new recipes and cooking techniques on my return home. On Wednesday, December 21, the school is staging a children’s cookery class, which will show youngsters how to make festive edible gifts. No doubt they will return home armed with great presents to put under the tree. Baking and breadmaking courses, as well as sessions that teach basic pastry skills, are all listed for 2012. For further information about the school, go to the website (http://www.thymeatsouthrop.co.uk)