Time to bake the Christmas Cake
This year I’m not making Christmas cakes as I’m so short on time, although I will be making my mini chocolate fruit cakes again as they were so popular last year. These are cupcake size fruit cakes with Belgium chocolate, and of course a little booze, covered in marzipan and then iced - so yummy and perfect as a Christmas gift! I’ll still be making our own family cake along with a couple for friends and family, but as I’m not making Christmas cakes for sale I thought I’d share some of my top tips for the perfect cake . . .
1) Make it early! There’s so much to do in the run up to Christmas but as fruit cakes keep well you can make them nice and early before the festive madness begins! Traditionally Christmas cakes, along with the Christmas pudding, are made on ‘Stir-up Sunday’, the last Sunday before advent, which this year falls on Sunday 26th November. But I like to be super organised so I’ll be making mine a little earlier! 2) Feed it with booze gradually - lots of people like to add a bit of booze to their Christmas cake, but don’t drown it by adding too much at once instead drip-feed it slowly over a period of weeks. 3) Don’t make it too deep - Christmas cake is very rich and filling, if you make a very deep cake even a smallish slice can be too much. Also will take an age to bake!! Make it a little shallower and you can indulge without overindulging! 4) Flour your fruit - If you toss your dried fruits in flour before adding it helps to distribute them a little more evenly by stopping them sticking together in clumps. 5) Add other fruits - fruits such as cranberries and dates will make your fruit cakes super yummy - also helps towards your 5 a day 😉 6) Use your favourite tipple - don’t be afraid to feed your cake with sherry, amaretto or even cherry brandy. It all adds to the depth of flavour. A box of four mini chocolate fruit cakes costs £13 - to order get in touch asap, these will be available for collection From Saturday 16th December.