I’ve been soaking what looks like a tonne of sultanas, raisins, glace cherries and peel in brandy for the past week or two before adding them to the cake mixture made up of brown sugar, butter, flour, black treacle, eggs, mixed spice, ground almonds and a bit of salt (for the family cake I’ve included some dates and walnuts). The results – after 4 hours of baking – is a wonderfully moist, rich and light fruit cake.
For the next few weeks, I’ll be feeding them yet more brandy before decorating in marzipan, rolled icing some handmade decorations.
There’s nothing like Christmas!!!