It has been a yearly tradition for me to make Christmas fruit cakes around this time. This year, I almost didn't do it! I still had a fairly good chunk left from last year (don't say 'eww', this stuff lasts forever!) and was feeling lazy at the prospect of shopping for the fruit and taking the time to prepare the pans and bake the cakes.
Of course, I came to my senses and got my butt in gear (you can't leave this too late because the cakes need time to ripen before the holidays). I always give one of the cakes to my brother so my guilt got the better of me when I pictured myself empty handed as he asked for his yearly cake! Once I got into the bulk store, which has a very distinct spicy aroma, I was happy I changed my mind. There is something about getting all the candied and dried fruit, soaking it in rum overnight, and mixing all the ingredients together, that prepares my mind and soul for the Christmas to come.
Sure enough, as soon as I could smell the fantastic aroma of the cakes baking in the oven I was both in the mood for the season and dying for a bite of cake! I got that chunk from last year out and hubby and I had a slice with our tea. This year's cakes turned out flawlessly and I yielded 2 medium and 2 small of both a round and a square. Each year is different depending on which pans I prepare (last year was a giant square and some smaller cakes). I always have to prepare brother's with a traditional almond paste layer and royal icing on top. I know he will be pleased to get it and I'm happy I won't have to ration any for the rest of the family - there's enough to last until next year!
If you'd like to make your own dark Christmas cakes (yes, there's still time), here's my video!
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