Baking has been happening. Even though John made the executive decision to cancel Struan Farm's annual family Boxing Day celebrations this year to give us a wee break, I'm finding the need for Christmas baking. You know how that goes, it isn't Christmas without the baking, at least in my house.
I've kicked off with a proper Christmas cake, found the recipe in the British version of Country Living magazine, "Spiced Port and Orange Christmas Cake." Sultanas, raisins, dried figs, cranberries and apricots are mixed with orange zest and juice and port then soaked overnight. The next day the cake batter is made and mixed with the fruit, after which everything is baked wrapped in copious amounts of baking paper for FOUR HOURS.
Once cooled the cake is rewrapped in baking paper, cling wrap and foil. In two weeks it will get a wee douse of port and rewrapped. I won't have time before icing to do more than that. Decorations are rather elaborate, with marzipan/almond pine cones and crystallised rosemary, I'm definitely looking forward to that part of the process. Stay tuned!
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