The good people of Waitrose sent me a wonderful box last year full of the ingredients needed to make a Christmas cake. Normal life has got the better of me until now and prevented me from finding time to write about it. But now, I find myself next to a belching chap from Chicago with time on my hands.
My father in law got rather excited last Autumn and decide he would turn the otherwise sedate making of a Christmas cake into a competition. He turned to Delia for inspiration as I reached for my little box of magic from Waitrose.
I decided to jazz my Christmas cake up by adding dried figs soaked in Stone’s Ginger Wine for an extra kick of spiced booze. It’s a little supplement that worked well and gave the cake extra longevity. That said, it did mean that on Christmas day it was still a bit juicy!
So with Christmas only 7 weeks away, it’s probably time to get soaking, stirring and baking. Don’t be afraid to add a few extra goodies. It’s a good way of using up mystery brown spirits and fortified wines.
Thank you to Waitrose. And sorry it’s taken a year to write about it. I figured a Christmas cake story between January and September would have been a bit weird.
Needless to say, thank you Waitrose. It's not quite time to say Merry Christmas yet, but it has certainly got me in the mood for some festive baking.
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