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So it’s time to start talking about Christmas cakes. My personal favourite and one I have been making for many years is from the National Trust Tea-time Recipes Cookbook by Jane Pettigrew and can be found on page 50, Traditional Christmas Cake recipe. Scroll through photos for the recipe. I like to make my cake about a month before Christmas and leave it wrapped in foil for about three weeks, then marzipan it and leave it again wrapped in foil for a week before the final icing, bearing in mind that Royal icing needs sometime to dry nicely.
Tips: I have changed this recipe slightly over the years and now I add 4oz 100g mixed peel, about 5oz 125g cranberries, 4oz 100g chopped almonds, about 4oz 100g apricots. This all goes along with the currants (Zante currants), sultanas (golden raisins), glacé cherries and regular raisins already in the recipe. I also use rum instead of brandy with the port and leave all the fruit marinating in the alcohol overnight. The smell is wonderful! Anyway, give it a go and you won’t be disappointed!
For all things National Trust and Christmas, head to their website and check out individual places for their events. Christmas is a wonderful time at NT properties.
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