Christmas Cake…πŸŽ„πŸŽ„πŸŽ‚πŸŽ‚πŸŽπŸŽ

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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), glacΓ© 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.

#miniblog #nationsltrust #christmascake #Christmas #cake #teatime #recipe @rgtmum @brittrip2017 #england #wales #britain #unitedkingdom #www.mybrittrip.com

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