Only Five weeks to go now until Christmas, but still plenty of time to have a go at making your own Christmas Cake.
Making your own Christmas cake does require some time but if you get ahead and have all your ingredients weighed out and the cake tin ( which is half the battle !) prepared, the making of the cake is relatively straight forward. And well worth the effort.
Christmas Cake Making Tips
The first consideration is the ingredients and as always use the best ingredients you can. I like to use lovely Irish butter, free range organic eggs, organic flour, juicy looking dried fruit and Irish Whiskey to soak it in.
When making Christmas Cake, the fruit can be soaked in Brandy or Whiskey even a week ahead. I would say don’t miss the soaking of the fruit, it really makes a difference.
My recipe is based on one that my mother made for many years; I have adapted it more to my own taste as I like a really rich, dark fruit cake.
If I’m feeling industrious or making these as a present I usually ice the cake with marzipan and sugar paste and finish with some festive ribbon. Rough Royal Icing is also easy and a lovely finish. If it’s just for myself I don’t ice at at all. If you can resist, the cake will keep for months.
Time to Get Baking
At Wee Buns Cookery School we run a number of seasonal cooking and baking classes from Christmas Baking classes to Easter Baking and Christmas Cooking courses. Find out more on the classes section of the website.
If you have any queries or suggestions do get in touch, we would love to hear from you.