Thursday, December 29, 2011

Christmas Cake Time

On Christmas eve Ciaran answered a knock at the front door and came upstairs carrying a huge Fortnum & Mason hamper (rather than the Amazon delivery I was expecting). It was packed with delicious treats including pink champagne truffles, chocolate and macadamia nut biscuits and a Christmas pudding. The truffles are now sadly rather diminished but the rest of the hamper will help us hang onto Christmas a bit longer and brighten up what will no doubt be a wet and cold January (huge thank you to Ciaran's big bro!).

This idea of carrying through the festivities of Christmas into January was partly the reason I decided to bake a Christmas cake this year. After it had been fed with brandy for a few weeks it felt heavy and plump. On Christmas eve I iced it with Marzipan and gave it a quick blast in the oven - turning it a lovely toasted golden colour. This is my kind of cake - rich and hearty, packed full of dried fruit and spices to remind us of the cozyness and comfort of Christmas well into the new year.

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