I love a slice of Christmas cake with cheese on Christmas night, and the smell of the spice when it is cooking, so making one is an essential part of the preparations for me.
I have lost count of the number of rich fruit cake recipes that I have tried over the years considering that I also use the same type of recipe for celebration cakes. One of my favourites is an old Victorian recipe, however it needs making at least 3 months in advance and that isn’t always convenient. So today I am making a last minute recipe that will have matured beautifully by Christmas Day. It is also very simple to make and as much as I love cooking, we all have busy lives. It makes a more golden, less heavy cake than the long maturing recipes. I made this one today and it is on the cooling rack.
This recipe makes a 20cm square cake. I am going to cut it in half closer to Christmas and decorate one half with marzipan and sugar paste, and the other half will be left plain to eat with cheese.