Making a Christmas Cake...


A little start to Christmas preparations here... I baked our Christmas cake! For many years I've been making an English-style Christmas cake using this recipe. We like a very fruity Christmas cake, and this year I added extra fruits--apricots and green Iraqi raisins, along with the mix of currants, sultanas (golden raisins) and dried mixed citrus peel. It's not easy to get glace cherries which are usually used in this type of cake recipe. So I use dark sweet cherries from a tin, drained. I soak the fruits in orange juice and cognac overnight. Next day, I stir up all the rest of the ingredients, and bake the cake.


Once cooled, I put the cake in a large, air tight tin, lined with foil. (I know... the foil is not very eco-friendly...but it's useful for this purpose. So I use it until I can figure out something else.) I give the cake a "feed" of cognac--1 tablespoon--every week from now until Christmas. The earlier the start with the cake, the longer it is fed, and the better it tastes!

And now to wait...


Comments

  1. Your cake looks lovely Tracy! I need to think about making mine soon also. I love a good Christmas Cake. The problem is if I make it too soon we eat it ahead of time, we both love it so much! Have you thought about trying Beeswax Wraps? They are expensive, but they last virtually forever. I got mine from Amazon. Love and hugs! xoxo

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    1. Hi, Marie! That's funny--you eating your Christmas cake before Christmas! Although, we were joking that same too--about how are we going to be able to wait until Christmas to eat this good cake?! haha... Oh, but those BeesWax Wraps are on my to-get list! They are very expensive, and can't get anything like that in stores here. So Amazon to the rescue it may be! ;)

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  2. Dear Tracy, it's lovely to find you still blogging! I thought of you the other day when I wore the pretty pink beaded necklace you made. I'm also so pleased to hear you like the recipe I shared many moons ago. I also found it needed some variety in fruit and have adjusted the recipe a little to add figs which I think make a nice addition to the cake. I actually make this cake twice a year now as my mother always requests it for her birthday cake. Something that I've learned from making this for her birthday is that because so much brandy goes into the fruit it really tastes wonderful even if you bake it as close as a week before hand and for non-traditional brandy fruit cake eaters they actually prefer the birthday cake version which is the last minute version! I've rambled on so sorry about that. Wishing you the very best Tracy.

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    1. Claudia...it's sooo good to see you after so long!! :) Wow.. thank you for stopping by, and for writing here. Must try figs--that would be a beautiful addition to this wonderful cake! Fun that your English mom asks for this cake for her birthday--very fitting that. We just love this cake recipe that you shared many years ago. It's one of the highlights of our Christmases... Thank you!

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  3. This makes my mouth just water. How I love Christmas cakes such as this. It does sound most wonderful.

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    1. This is a good recipe, Marilyn, and I think you'd like it! It make a small cake. Usually it's just TJ & I eating this, as none of the family really care for it. I freeze leftovers, and it freezers OK.

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  4. Oh Tracy, that looks to die for. Delicious and rather delightful, too! I, too, ,think it would be hard to wait for Christmas!

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    1. The wait is hard, Jeanie! Each week as you give the cake a "feed" of boozey goodness, the scent of the cake enriches, and you know how good it's going to taste... *sigh*...

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