I made my Christmas Cake the other day, following my Mum's recipe. It's full of fruit and cherries. I have tried it in previous years to absolute disastrous results as I think my thermostat had really broken on my old oven so any cake that had to stay in over 30 mins came out black. But now I have a new oven.
I lined the cake tin, I mixed the cake ingredients and in it went for 3 hours at a very low heat and came out with not one burnt mark. My Mum's tip to cover the top with milk before it goes in the oven to prevent scorching worked a treat.
I am feeding it now with alcohol and resisting the temptation to cut into it to see if it's as deliciously moist and flavoursome as my Mums used to be...only 5 or 6 weeks to go. I will then inexpertly plonk some marzipan on top, sprinkle with glitter and other small cakey decorations that I can purchase in a tube at the supermarket and then stand my little models of a stag and fawn on top. You can tell I don't go in for brilliant decoration - more rustic is my approach.
Don't know whether to cut into it in the immediate build-up to Christmas and have with mince pies on offer for guests and risk it disappearing before Christmas Day or wait until the big day itself.
Think I'll have to make two.
Make two
ReplyDelete