It’s that time of year to start your Christmas cooking. This week, I have baked my Christmas cake. I used Nigella Lawson’s recipe from her Christmas book.
First up, was to soak the fruit in brandy – all 400ml of it! After bringing it to the boil, it was left to steep overnight and it smelt absolutely heavenly.
The next day, I prepared the rest of the mixture and was just about to start adding in the fruit and dry ingredients to the sugar, butter and eggs, when I found out I didn’t have enough nuts. Mad dash to the shop to get the missing ingredient and it was on with the mixing. Mixing together the finished batter is pretty tough going, but stick with it and think of the good it’s doing for your bingo wings!
Lining the tin is always fun, but after some adjustments, it was ready and full of cake mix, which was then popped in the oven on 150C.
Nigella said it would take between 2.75-3.25hours, but I checked mine after 2.5hrs and it was done.
After getting it out of the oven, I brushed the top with more brandy and wrapped in tin foil twice. It cracked!! But this was because I didn’t allow it to cool enough, so make sure you really allow yours to cool before taking it out of the tin. However, checking the cake again today and it has survived, hurrah!
For the next five weeks now, I shall feed the cake brandy every day, through until Christmas Eve, when I shall ice it, ready for the big day.