All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October. This gorgeous fruitcake can be baked and savoured the same day. Its wonderful, spicy fragrance fills your home with an aroma this is pure Christmas. It slices beautifully and the beguiling perfume of allspice, cloves, cinnamon and nutmeg is perfection itself.
Last December I baked this rich fruit cake in a loaf tin. This year I adjusted the recipe slightly and baked it as a traditional Christmas cake. You have lee way as to the size of cake tin you use – any spring form pan between eight and ten inches. Using a cake tin allows the cake to bake more evenly eliminating over-baked edges. You simply adjust the oven baking time.
The ingredients are guidelines. The recipe calls for candied mixed peel, cherries and dried apricots. You could use dried figs or dates. Pecans, slivered almonds could replace the chopped walnuts. The brandy decanter is empty – substitute sherry or perhaps an exotic liqueur. The recipe is so forgiving.
There is so much pressure surrounding the holiday season. We need to be calm and take a step back. Enjoy our family. Glory in the season. This fruitcake is more than the sum total of its parts. Its very simplicity gives one a chance to take a breath and enjoy preparing food for those we love.
The recipe for this simply wonderful bake it today Christmas cake awaits you on