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
Feeding it once a week will ensure a very rich, brandy soaked fruitcake. No fancy fruits, no fancy nuts, just the kind your mother would have used, raisins, currants, sultanas, cherries and walnuts
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
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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
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
If you're a fan of sticky, richfruitcakes, then this recipe for Guinness fruitcake will suit you. This is a rich and warming cake, with a lovely deep flavour from the Guinness
Along with making Christmas puddings and mincemeat over the last week or so, I have also made this richfruitcake which will form the basis of my Christmascake this year
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
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