Early in November I normally make my christmas cake. I use a recipe loosely based on Delia Smith’s recipe which can be found here.
You start the day before by weighing out all the dried fruit and adding a little cognac – left overnight with a cover over the bowl the fruit soaks up all the spirit…
About 5 hours in a low temperature oven bakes the cake, and then after it is cooled, the feeding starts. Every week for four or five weeks I ‘feed’ the cake several tablespoons of cognac.
Eventually I will glaze the cake with glacé fruit, but that won’t be until just before Christmas.