The great thing about this Luscious Lemon Drizzle CakeRecipe is how easy it is to make and how little ingredients you need, all you will need is butter, sugar, flour, eggs and lemon
But I still pull it out of its safe little spot in the back of my favourite recipe book every year…I always use this recipe for my fruit wedding cakes too
Yup - it's AUGUST and I'm making Christmascakes. However, I did have a couple of bottles of Mulled Wine left from last Christmas and a bottle of Triple Sec Curaco (bought from MandS) - orange brandy and cognac
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This cake is made from rum, dry fruits cherries and another ingredients which makes it tastier. Collect all the dry fruits and run into a large mixing bowl and stir them well
If you are using for a Christmascake then you can place in an airtight container and feed with Pimms or Brandy around one every week/two weeks until you are ready to use
Something else I've been wanting to make for ages is a fruitcake. Plus, it is one of those adaptable recipes which can be tailored to suit individual tastes (caster, soft brown, muscovado sugar instead of demerara) or to use up the almost finished packets of fruit gathering in the back of cupboards, those that all bakers confess to having at some point or another
A rich and decadent traditional style Christmascake, packed with fruit. For me, this is best prepared by around mid-November, so you can give it a few 'feeds' of brandy before Christmas
A Christmascake is simple to prepare and can always be served during the holidays, especially when there is the presence of children who may not like the typical Christmas cookies
For this cake I adapted the recipe I use for a non-vegan rich fruitcake, swapping the butter for non-dairy margarine, omitting the eggs, using self-raising flour for lift and mashed banana to bind the mixture together
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