For bake number six of my Baking Bible Challenge I decided to make Christmas Cake! I thought mid-October was about the right time to be making a Christmas cake, although having never made one before I wasn’t sure!
It took a couple of days, what with preparing the fruit, soaking the fruit in brandy overnight, making the cake mixture and then four and a half hours in the oven, but it came out looking and smelling great, so fingers crossed it will taste great in two month’s time!
I had my little helper to give me a hand with the stirring!
This recipe can be found on page 134 of the Baking Bible. I will post an update when I do the almond paste, icing and decorating.
Update December 2014
After feeding the Christmas cake with brandy several times over the past few months I was feeling quite nervous when I eventually came to unwrapping the cake to decorate it. I needn’t have worried though, as the paper came away perfectly and the cake seemed fine!
I made Mary Berry’s almond paste to cover the cake, then used fondant icing on top of that, decorated with Christmas trees made from coloured fondant icing.