Mature Christmas Cake
Every Christmas my mother prepares what she calls the “Christmas Cake”, as she always used to narrate; it’s an English cake that’s been there for hundreds of years. Prepared weeks ahead and served for guests during the season.
I checked a couple of books and recipe websites maybe I find the secrets of this cake, and here what I found:
o This fruitcake recipe is over 100 years old.
o It’s a rich, dark and a moist fruit cake.
o It requires 2 days to make.
o It requires 3 weeks to ripen; where the cake is moistened with orange juice or rum for almost 3 to 4 weeks. *the rum helps preserve it and ripen it.
o It’s usually decorated with marzipan (almond base) and a thick sugary frosting.
o It’s usually prepared by end of November, but some even prepare it in October.
As interesting as it can be, I found a good recipe on one of the Lebanese Brands “Recipe Section” that I’ll be trying out this year >> Dark Fruit Cake!
I found the picture on BBC Good Foods website, you can check their recipe via this link >> Make & Mature Christmas Cake.
Will let you know how it goes 😉
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