I've never started baking my Christmas cakes this early, but I felt a need to do so this year. I found myself drawn to the baking aisle of the supermarket and stocking up on dried fruit and marzipan.
There is something quite therapeutic about the mixing of the ingredients and the aroma of the essence and spices.
The disadvantage of moving house is that I'm now trying to become accustomed to a different oven. This cake baked faster than any that I've made in the past and I had already cut down the time to three hours when I set the timer. It came out a little too brown around the edges, but it was ready in 3 hours and 5 minutes.
I'm certain that once it has been regularly fed with brandy over the coming weeks, it will be a very moist and flavourful Christmas treat.
I drafted this post about a month ago, but did not get back to publish it. I've baked two cakes as usual this year, but this is the first time that I made them in early September.
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