This Year’s Christmas Cake
I was back from our activity weekend by mid afternoon on Sunday. I therefore had plenty of time to unpack, was things out and then do some chores. Tidying the house a little, cleaning out the fishtank and then as Anna cooked dinner I made a start on this years Christmas Cake. Yep, it’s that time of year folks. Time to start making huge fruit cakes that you’ll struggle to finish off in a couple of months time.
I decided to try out a different recipe this year. A slightly smaller cake without the need to soak the fruit overnight first. Instead, it was a simmer and stir Christmas Cake. This meant that I soon had loads of lovely dried fruit simmering away in a mixture of brandy, butter and sugar to form a gloriously rich, glossy mix. The house was already beginning to smell of fruit cake.
The toasted pecans, eggs, flour, baking powder and a selection of lovely Christmas spices were added to this and mixed in and then it was placed in the oven.
A couple of hours later and with the aroma of Christmas filling the kitchen it was ready. Out it cake for another soaking in lots of brandy and then it was left to cool. Once cool it was wrapped in greaseproof paper and foil and placed in an airtight container. I will be feeding it a variety of alcohol for the next 6 weeks or so before coating it in marzipan and then decorating it with icing. Any good suggestions on a design for this year?