This can keep for months, but we’d recommend topping it up with alcohol every fortnight or so. So witheveryone in one place, you’ll want to spend as much time as possible with them, not hiding away in the kitchen slaving away over the food
This is an easyversion for the time-pressed, marzipan-hating cook, and it is very simple to make. It is Stir Up Sunday this weekend, the traditional (Victorian, anyway) time for cooks to make their Christmas cake and puddings
And one of the first things my parents got me making, believe it or not, was a Christmas Cake. It doesn’t need feeding and so is suitable to give to kids – if they’ll eat it
This looks beautiful with a wooden spoon attached to the jar with a ribbon. You can mix this up a bit if you want by making seasonal clementine or lime curd, all equally delicious
Once the cakes are cool, put a blob of the buttercream on the cake board and place the first layer of spongeon top of that, this helps to anchor the cake to the board and stops it sliding about
If, like me, you haven't been practicing your bicep curls religiously each day for the last eleven months in preparation for this moment, half a stir of the traditionally thick mixtures and you'll be done
This stage is not as crucial as if you were making a Victoria sponge because you are not so reliant on the rising properties of the batter in this cake heavy withfruit
I’d advise being thoroughly prepared, writing out your ingredient list and method and as your making the cake, ticking each ingredient off as you add it, ensuring you don’t miss anything out, as withcakes like this that have lots of littleadditions, it can be easy to miss something out and everything in this cake is essential for making it as good as it’ll be
You could adapt this really easily, decorating it differently - what about doubling up onsponge tiers and icing, then covering with gold edible glitter (this is what I'm thinking for my daughter's birthday in August)
A Britishtradition hailing back to the Victorian era, where families would gather in the kitchen to each take a turn to stir the pudding ingredients and to make their own wishes
I secure all my cakesonto the cake board with a blob of buttercream, keeps it from sliding around. Cover the cake with the remaining buttercream, take care when smoothing the top of the cake as it will be seen, no need to worry about the sides though because they will be clad in chocolaty goodness very soon
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