So yes it’s that time of year again. My fruit had been soaking in booze for a good few days so I took my cue from the wet and grey Sunday afternoon to get baking the first of 6 Christmas cakes.
Is it too soon to mention the C word?…….I hope not! I try to make my Christmas cake by mid October and have been using Delia’s Classic Christmas Cake recipe for some years now having made a few tweaks to suit my own tastes. I definitely stand on the Mary Berry side where alcohol in cakes/desserts is concerned and frankly more is more. Delia suggests a quite stingy 45ml brandy while Mary goes for 150ml so I’m edging up towards Mary’s measure!
To get started I like to soak the fruit for 5-7 days before baking the cake. Delia only soaks hers overnight though so if you are short on time, overnight is fine. And some cooks swear by a month or more soaking so start it whenever you have the time. For readers in the UK, Asda currently have 500g bags of dried fruit on 3 for 2 promotion so thats my cue to get soaking fruit.