Festive Fruit Cake

I have discovered that the majority of foods I disliked as a child I actually love as an adult (eg. broccoli).  As a result I have made a point of trying previously dismissed foods for the second time. Much to my surprise I do like salmon and tomatoes and have found that Thai curry is delicious, yet Indian food is still something I still don’t enjoy. Anyway, this Christmas provided me with the opportunity for me to give fruit cake another chance. Usually the Milne’s have chocolate cake at Christmas as my sister and I never ate the fruit cake my mum baked. So relishing the challenge of baking for my harshest critics (me & my family) I set to work.

I chose Delia Smith’s recipe (for I believe no one does Christmas recipes like Delia) and although it seems like a lot of ingredients it really is worth while spending that much money on a cake. The recipe has been in print since 1978, so you know it’s reliable. You can find it here. You need to be an early bird when you make Christmas cake. I made this one 6 weeks before Christmas (although I know some people start as early as January). I poured Brandy over it every Friday afternoon and it matured beautifully. Instead of the usual marzipan coupled with rolled icing, I topped it with whipped double cream and fresh fruit. Be warned that unless they are eaten quickly the berries do tend to go mouldy. My parents are still munching through the cake in Edinburgh as we speak albeit sans berries. Om nom nom…

And the verdict? Well, I still am not biggest fan of Christmas cake, but I have been told that this one was particularly delicious and it was a joy to bake.

I know this entry was all about Christmas cake but before I go, as it is January 1st, I would like to wish all of you a very Happy New Year! May 2011 be everything you want it to be! x