The 2014 Christmas Cake has officially been baked. Probably one of my favourite cakes to make but the process is definitely time consuming, soaking fruit, 4.5 hour bake, continually plying with alcohol. I am 100% Team Delia for the recipe. However, notice that the Classic Christmas Cake recipe and How to make a Christmas cake recipe, vary ever so slightly. So I decided to go with the boozier version!
First steps, measure your fruit, add the alcohol and let soak for 12 hours or overnight.
So much glistening!
(Side-note, yes I changed kitchens, ended up going home, with soaked fruit on a train.)
Christmas candle and the Christmas cooking bible.
Necessary Christmas jumper.
Oh my, the fruit smelt strong!
A lot of mixing and folding is required in this recipe.
All finished.
Tin lined, thanks Mum for doing this. Despite a degree in engineering, I get slightly confused by lining cake tins.
Oven ready.
In the oven for the 4.5 hour bake.
Post-bake, the cracks do disappear when the cake cools.
All ready for Christmas, will be adding more brandy to the cake on a weekly basis.
Not sure how I am going to ice it!
