Christmas Cake

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.

Fruit soaking in Cognac

The cake mix

In the tin

Ready for the oven

Just out of the oven