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As temperatures reached 28c round these parts this week, I took that as a perfect opportunity to have a boiling hot kitchen for several hours on Wednesday night and make my first Christmas cake of the year!
In my defence, a) I started to steep my fruit before the heat wave hit and b) I normally make them in October but I am busy every remaining weekend in October so am getting organised and doing it now.
I use a recipe from Nigella Lawson’s Feast book. It is good because it gives different quantities and cooking times depending what size you want to make. I do wish that more cake recipes did this because sometimes my meagre tin collection doesn’t equate to a recipe I want to try.
Anyway, I have made two cakes this week- a 25cm circle and a 20cm square. The latter is cooking as I type.
I will feed my cakes weekly. As mentioned one with dark rum and one with Grand Marnier.
I normally leave my cakes naked because my hubby doesn’t like marzipan or icing, but this year I am going to ice my round one. I haven’t done it before, so I have watched this really good video on Baking Mad and will make a madeira cake at some point and practice on that!
My smaller one is in the oven right now. The house smells of spice and general festive cheer. And it’s raining again. So all is right in the world!
Now I just need to get a handle on decorating. I think that there is going to be a lot of iced madeira cake in the house in the coming months!