For quite some time now I’ve been into the tradition of baking a Christmas cake every year. I’ve tried a whole lot of recipes – Nigella Lawson, one borrowed from a friend’s mother, something off a blog, another from a magazine and so on, but it took me quite a lot of time and patience to come up with a recipe that I really liked and one that got an instant ‘wow!’ from the first bite onwards.
Every year I make it a point to soak the dry fruits and nuts at least 2-3 months in advance, this time around I saw some candied gooseberry, ginger peel, etc. on the supermarket shelf and I thought – why not use this in the cake this year? When I told my friends that I was using these ingredients, I was met with wrinkled noses and incredulous stares but I wasn’t daunted and thank God for that, because the cake turned out just perfect!! I thought it was time-consuming to go step by step through the entire process so I’ve just made a collage of the whole experience. Here it is…
|Yummy Christmas cake|
P.S.: I’ve still got some of the fruit and nut mix left and I’m wondering what to do with it!