![]() ![]() I make muffins all year round, I don’t want my Christmas Cake like that! As opposed to “crumbly” with a muffin-like texture. Soft and velvety is how I like the texture to be when you slice through it – it’s how “good fruit cakes” should be. I just like a subtle hint of citrus flavour Not too much peel or citrus flavour – I’m just not a fan of biting into giant chunks of orange rind. With or without alcohol – cake has to be just as good with or without booze (I mostly make it without – so it can be widely shared!) ![]() I’m fussy about Christmas Cake because (speaking frankly) there are too many not-so-great-ones out there. Here’s how I like / don’t like my Christmas Cake: Go wild with the decorations – or keep it simple! Christmas Cake Terrific made on the day, keeps for ages, and it’s just as delicious made with or without alcohol. ![]() But no one turns away a slosh of custard! Usually Christmas Cakes need to be started the day before, with overnight soaking of dried fruit. Christmas Cake is a traditional fruit cake with a rich, velvety texture that’s so full flavoured and moist it can be eaten plain. ![]()
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