And since it’s the festive time of year, what’s more festive than a Christmas Cake.
Now, this is apparently an entirely English thing that I’m introducing America to, but it’s a good cake, even if it is a fruit cake.
But it’s a good fruit cake (I’ve seen the ones in the shops here, I wouldn’t eat one if you paid me!), and here’s the important bit, it’s soaked in alcohol!
The cake making is in fact a process that takes a few months, starting by soaking the fruit in alcohol, then making the cake. Once the cake is made it then gets soaked in alcohol. In this case we used Cherry Bourbon.
A week before Christmas it’s covered in marzipan (homemade, and less sickly sweet than the shop bought marzipan here), and once that’s dried out it’s covered in fondant. From there you can decorate it as you wish.
For this cake we made some white modelling chocolate and dyed it, cutting out several hundred leaves (no, I’m not kidding, it was 800 in total). Then we decorated the cake to look like a Christmas wreath.