Wednesday, 18 November 2009

Feeding Time

Feeding my Christmas cakes with brandy has become a weekly ritual. For really moist flavourful cakes, I find that it is best to bake them in late September/early October and then liberally feed them each week. The air is filled with the aroma of spices and fruit cake, mixed with brandy.

I leave them uncovered until the brandy has soaked into the fruit, then wrap them up again in greaseproof paper and foil. The first of the cakes is going to be served before Christmas, so I want to get it as moist as possible before I have to start the icing.