An 'Old Fashioned' Christmas (continued...)
'Old Fashioned' Christmas Cake
We're sticking with our favourite cocktail for inspiration and our second stir-up Sunday make. We're foregoing the Christmas puddings but reckon that two out or three classics isn't bad.
A classic bake requires a reliable classic from a stalwart like the inimitable Delia Smith. This rich fruit cake recipe come with a handy scaling guide so you can work with a tin that suits your requirements or simply matches what you already have in your cupboard.
To match our desired flavour profile the dried fruit got a soaking in a healthy splash of bourbon and we doubled the cherry content. We also swapped out the lemon for more orange and added a touch of orange extract for an extra citrus burst.
The key to a good fruit cake is to properly prepare your tin and have a lot of patience. Grease and line your tin with a high collar then give an extra jacket of parchment, foil or newspaper on the outside of the tin. In addition think about using a parchment lid (allowing a hole for the steam). This extra prep will ensure that, after a whopping 4 1/4 - 4 3/4 hours in the oven, you have an evenly cooked fruitcake without any untoward singeing!
Once cooled, wrap in a couple of layers of grease proof paper and store in an airtight container. You can 'feed' your cake with additional booze over the coming weeks and, when your ready to eat it, decorate or not as the mood takes you...