Every year without fail I use Nigella's christmas cake recipe and I don't follow her plan completely! I leave the fruit soaking half a day, a day maybe and then get to it. I'm sure if I was patient enough the wait would be worth it, hey ho! I'm also sure she will forgive me, our domestic goddess!
The only thing I do different each year is the decoration! Never fails to please me. This is my decorated cake from my Christmas in France! Robins! The lovely robins and the faux wreath was from Amazon. The edible petals were from my own strange stock!
Nigellas Christmas very adapted
1kg of raisins and 750 g go cherries, sultanas and nuts
rind of 1 orange
600 ml of booze (brandy, calvados......)
1.5 teaspoons of ground cloves, cinnamon and ginger
1 teaspoon almond essence
Then pop in a pan, bring to the boil and then take off the heat and cover.
You can leave the fruit for up to ten days.
The cake mix
450 g unsalted butter
275 g brown sugar
6 large eggs
450 g plain flour
Add the fruit to the cake mix and mix well.
Line your deep loose bottomed cake tin including the sides.
Bake the cake for 3 to 4 hours at 150 test the middle to ensure it is cooked.
Wrap and feed every week with a little brandy.