Hallo
As a little welcome blog to myself as well as all others, I would just like to state that it is not too late to make your Christmas cake.
Always remember to start the process the night before the planned 'bake day' as you need to soak the fruity bits in plenty of booze. If you are making your cake later than October half term (classically when most mothers make theirs) then it is important to slug more brandy in with the fruit so the cake is rich and moist from the word go. You can also use sherry or rum. I like to use the Delia recipe as does my Mum and many other wise women.
It is also a necessity to have a little tipple of sherry when making your Christmas cake. The festive cheer is reflected in the mixing process. And don't forget to invite your nearest and dearest to have a wish on the cake mix. I am thoroughly convinced that wishes made in this way come true almost 100% of the time and make the cake taste better.
You can keep the cake under your bed if you wish. However it is just as good in an air tight container in the pantry. For an awfully alcoholic Christmas cake, feed once a week from now. Or for more subtle tones maybe just twice between now and Christmas.
Always leave a day or so between marzipan application and top coat of icing, whether it be the treacherously sweet roll out sort or the more classic royal icing.
Happy Baking
