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.
I think it must have been in about 2009 that I started making my own christmas cakes. I tried a few different recipes in the early years but since giving Delia’s Classic Christmas Cake recipe a go I haven’t looked at another recipe.
I have tinkered with the quantity of some of the ingredients over the years and have to disagree with Delia’s insistence on not checking the cake unit at least 4 hours has passed, mine is always cooked at around 3hrs 50 so I feel her timings are vastly overstated. Hopefully below you will find the recipe for a dark and fruity Christmas cake laced with brandy, rum or whisky as you see fit.
I suggest placing a roasting tin of boiling water below the shelf on the bottom of the oven right before baking the cake as the steam helps to make a moister cake. I also place a baking tray on the rack above the cake as this further protects the top from burning.