Here’s a Christmas lesson, this post was written early and posted late because there are so many things that I’m always trying to do at this time of year. I need to learn to slow down and enjoy the time more.
It’s been an introspective year for me. I’ve thought of so many times in my life I’ like to go back to and tell myself to make different decisions or to make decisions for the right reasons not because of being scared or feeling that there was no choice. But time travel isn’t possible and I’m trying to learn to give myself the same care that I extend to others. To allow myself to know I made the best decisions I could at the time with the information I had. We can’t go back in time but we can go forward with all of the life experience and knowledge we have and make decisions for the right reasons in future.
As I write it’s December 1st and I’m waiting for my Christmas Cake to come out of the oven. It’s at least a month after it ‘should’ have been made and it’s made to a much more simple recipe than the usual recipe I use. But rather than having to try and convince myself it’s not happened that way because I’m never good enough or organised enough or have let anyone down I feel happy it’s done now. I decided to do other things up until now and I decided to make this recipe, not the other one. There really isn’t a sort of person who makes the perfect family recipe Christmas Cake and a sort of person who buys a cake there’s only the sort of person who does what they do with the time they have and deserves to be happy and proud of themselves.
As usual, Mary Berry can be relied on to provide a lovely simple recipe.
I made it a bit more special by soaking the fruit in a mix of sherry and brandy overnight before I started.
My heirloom electric whisk from the 1980s finally gave up the ghost during the creation of cupcakes for the school Christmas Bizarre so I ended up making this using the food processor as I’ve become much too lazy to cream butter and sugar by hand.
Adding the flour and ground almonds and a little orange essence as we didn’t have almond and it seemed more suitable than peppermint which was the other alternative in the cupboard.
Had to mix in the fruit by hand after draining off the excess alcohol (which I saved to pour on once the cake is cooked) maybe I should have used a slightly bigger mixing bowl because it was a bit tricky to hold such a full bowl while pouring mixture into the tin.
Once the cake was cooked and had plenty more alcohol poured over the top it is cooled and stored for a couple of weeks before it’s ready for the marzipan and icing.