This is my second post about this year’s attempt at a homemade Christmas Cake. So far everything seems to be going according to plan.

One of the most important steps with Christmas Cakes is the regular feeding of alcohol. This helps to keep the cake moist, preserve it and of course give it that delightfully boozy taste. My choice was brandy.

Most recipes including the James Martin recipe I used suggest feeding the cake every two weeks. This just didn’t seem enough for me and my cake so I have upped this to 2-3 times per week. It is important to ensure that the cake is well wrapped in between feeding times, but don’t use foil as it can react with the fruit and cause an unpleasant taste.

The next step is the decorating and this is where I get really nervous. Not only am I impatient but I’m also all thumbs when it comes to doing lovely, detailed work. Tomorrow I will buy some marzipan sheets (I’m not making my own) and we’ll see how it goes. I would have a sip of brandy to calm my nerves but unfortunately my cake ‘drank’ it all!

Time for feeding

This is a very important step in the making of a traditional Christmas Cake


Next post will be the finished cake!

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