Classic Victorian Christmas Cake
Remember to allow 3 days for marinating the fruit in sherry. This is essential to plump up and flavour the fruit. If you cut the soaking time, there will be surplus liquid which will alter the texture of the cake. (If you don’t want to use alcohol, you could use the same quantity of orange juice.) You should make this cake at least 3 weeks ahead of Christmas, for if eaten too early it is crumbly. Decorate as you wish with ribbon, animals or stars. This is not a very deep cake.
This recipe is from
Christmas Collection
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