One comes to learn that when it is leading up to Christmas, it is best to buy enough ingredients for TWO Christmas Cakes. This is because one will be far too tempted to not eat the first cake when one sees the finished product emerge from the oven. So, the images that follow detail attempt #2 for 2010.
Please note Ben's festive apron.
So, first one prepares the fruit and makes sure it is soaked well in brandy. There is also a number of spices mixed in too, including cinnamon and nutmeg - of course!
Then one makes the cakey part of the mix... Butter, Sugar, Eggs and Flour.
Then one mixes the two tasty mixtures together in an enormous bowl.
The majority of it is scooped into the prepared lined baking tin. The little bit left over is allowed to be licked off the enormous bowl and spoon until one is close to vomiting.
Then it is backed at 150C/300F/Gas Mark 2 for around three hours and when it is retrieved from the oven, not only will the kitchen smell fabulous, one also has a lovely cake too. It needs to stay in the tin for a bit to cool.
Over the coming months, one pours various spirits over the cake to allow it to absorb the alcohol. A good fruitcake matures with age like a good wine.
(I know what some of you may be thinking, but being 'sober' does not mean I can't have alcohol within food. That's my rule!)
If anyone thinks they are going to get a sneak preview, they can think again. That initial cake has already been demolished by oneself. So HANDS OFF until Christmas!
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