My Christmas cake is in the oven. Delia Smith's Traditional Christmas Cake, a recipe I have used for many years. Yes, yes, I know it should've been made months ago and left to mature. But I'm sure that applies in cold northern climes, not places where it's mid-summer and temperatures reach 35 degrees Celcius!
I must have a look at the recipe. I have been using the same one for many years, and it's wonderful, but it weighs a ton! - there's only enough flour included to hold the fruit together. Every year I tell myself to find a "lighter"recipe - literally - because it's almost too heavy for me to put into the oven.ReplyDelete
Christmas cakes and puddings mature beautifully in a hot climate if you pour enough brandy/sherry/whisky over them at regular intervals!
Yeah, I'm just making excuses for not thinking ahead! I first found the recipe in a magazine, but I no longer have the mag, so I googled the recipe and found it no problem. I use Delia's Christmas pud recipe too.Delete
That's the recipe I've used for two years now and found it delicious. This week I have only just put the marzipan icing on it! Hope you enjoy it.ReplyDelete
My Christmas pud recipe is my old school one! Many, many years ago now.
Whereabouts do you live?
Have a lovely Christmas.
Thanks, and to you. I'm a Zimbabwean currently living in South Africa. Near Vryburg, between Kimberley and Mafikeng.ReplyDelete