This is a question I get asked a lot and my answer is early November. Yes this seems early, but there are two key things that make a Christmas cake extra tasty and that is…
Last year I had the real privilege of baking Christmas cakes with budding bakers virtually for the first time, and I have already had the chance to bake with a group of wonderful people making Christmas cakes as far as Canada.
To ensure a rich fruit Christmas cake you need to soak the fruit first, and I’d recommend at least 3 days, but I have been known to soak mine up to 2 weeks in advance.
What you choose to soak your fruit in and then feed your cake with is your choice, last year the bakers choice included brandy, amaretto, spiced rum, grand marnier and sherry, so choose whatever you like; it will be delicious. Last year we baked a 6-inch round Christmas cake which only took approximately 2 hours to bake, so it doesn’t take all day, unless you are baking in an aga which admittedly does take a great deal longer.
The larger your cake, then the longer they bake but the thing I really love about Christmas cake creating, is you can get it in the oven and then get on with other jobs whilst your cake fills your kitchen with the most amazing deliciously festive smells.
The virtual Christmas cake making fun starts again on Saturday 6 November and I honestly can’t wait. I’d love to know what flavour you would choose to feed your cake with.
This is a question I get asked a lot and my answer is early November. Yes this seems early, but there are two key things that make a Christmas cake extra tasty and that is…
Last year I had the real privilege of baking Christmas cakes with budding bakers virtually for the first time, and I have already had the chance to bake with a group of wonderful people making Christmas cakes as far as Canada.
To ensure a rich fruit Christmas cake you need to soak the fruit first, and I’d recommend at least 3 days, but I have been known to soak mine up to 2 weeks in advance.
What you choose to soak your fruit in and then feed your cake with is your choice, last year the bakers choice included brandy, amaretto, spiced rum, grand marnier and sherry, so choose whatever you like; it will be delicious. Last year we baked a 6-inch round Christmas cake which only took approximately 2 hours to bake, so it doesn’t take all day, unless you are baking in an aga which admittedly does take a great deal longer.
The larger your cake, then the longer they bake but the thing I really love about Christmas cake creating, is you can get it in the oven and then get on with other jobs whilst your cake fills your kitchen with the most amazing deliciously festive smells.
The virtual Christmas cake making fun starts again on Saturday 6 November and I honestly can’t wait. I’d love to know what flavour you would choose to feed your cake with.
