WHAT’S COOKING: Rich, fruity Christmas cake
Fruit, nuts, spices and strong liquor — that’s the recipe for the kind of traditional Christmas cake that is made two months in advance. This is the one we made a year ago, and now is the best time to get yours made. It’s best to make a family occasion of it, creating memories along with a cake to look forward to.
Fruit, nuts, spices and strong liquor combine to create a rich, fruity Christmas cake that requires planning two months in advance. Traditionally, these cakes are made a year ahead of time and best enjoyed during festive gatherings. This particular cake, made by Tony and Rebecca, includes red glacé cherries, citrus peel and chopped nuts, with marzipan planned for the final stages.
Preparing the cake involves macerating fruit overnight in rum, adding chopped nuts and citrus peel, and creating a batter with butter, treacle sugar and eggs. The process also includes greasing and lining a springform cake tin, baking for four hours at 150°C, and cooling overnight. After cooling, additional brandy is poured over the warm cake before it is stored in a dark cupboard.
Brandy should be poured over the cake every seven days leading up to Christmas. After the holiday season, the cake can be topped with marzipan and icing, or enjoyed as is.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
