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You are here: Home / Baking / CHRISTMAS CAKE Part 2

CHRISTMAS CAKE Part 2

November 11, 2014 By Lindsey Dickson Leave a Comment

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Hello, back again.

The Christmas Cake has now been cooked and I’m feeling very pleased with myself for getting one job out of the way, this is just a very short post to add some photos.

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_DSC5780 Hopefully the pictures show just how much fruit goes into the cake.

Every year I never really know what I want the iced cake to look like. Sometimes I opt for a more stylish, minimalist, all white look and other years I pull out all the stops and go for full on kitsch, with a Father Christmas, reindeer, snowmen and the whole festive caboodle.

_DSC5792 My cake took exactly 3hrs 30min to cook, until a skewer came out clean, having laid a piece of baking paper over the top after 2hrs 30 mins.

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For a couple of years in a row I didn’t ice at all but decorated the top of the cake with various kinds of nuts and luxurious glazed dried fruit. The end result is a jewell-like spectacular, I think even more of a feast for the eye than a traditionally iced cake. But, and it is a big but, I tried to ignore the disgruntled rumblings of the icing and marzipan supporters but their protestations two years on a row was too much and I have now resorted back to the more sugary option.

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Just a final word on icing, I would recommend using a ready made fondant icing such as Renshaws which can be purchased from cake decorating shops or online. I find it does have a much cleaner taste than most of the icing purchased from supermarkets.

Don’t forget to feed with brandy and have fun decorating! Whatever the finished look it will taste divine.

Filed Under: Baking

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