Started the Christmas cake today! The fruit needs to be soaked in alcohol for three days before it is baked with the rest of the ingredients. It's good to get the cake made before the end of October because to taste at its best, it needs to mature for a couple of months.
The first stage
for an 8" round tin (20 cm)
350g currants
225g sultanas
100g raisins
225g glace cherries
rind of 1 orange
rind of 1 lemon
150 ml sherry
Preparation
Chop the raisins with a damp knife and quarter the cherries. Put the fruit in a container and pour over the sherry and stir in the grated rind. Cover and leave to soak for three days, stirring daily. I also added a couple of tablespoons of Orange Muscat & Flora, left over from last Christmas (it's a dessert wine). I might have added a dash of brandy if I had had some.
More to follow in three days!
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