I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
THIS CAKE IS A RICH, DARK, MOIST FRUIT CAKE, VERY FLAVORFUL AT CHRISTMAS. TRY ICING WITH ALMOND PASTE FOR A MORE FESTIVE TOUCH. THIS RECIPE IS STARTED IN OCTOBER OR NOVEMBER SO AS TO LET IT MELLOW BEFORE THE HOLIDAYS.
I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
After being faced with the reality that I’m going to have to start thinking about Christmas trees, house decorations, food and presents pretty rapidly, I decided to get going with my first festive tradition – the Christmas cake.
I’d always been a little intimidated when it came to making Christmas Cakes, I think it was a combination of so many ingredients and the length of time these cakes can take to bake. However this Christmas Cake recipe changed all of that and each year I make a minimum of six of these little gems to give to family and friends.
However don’t be alarmed if you haven’t started making Christmas Cakes this year, this cake still tastes amazing when cooked and eaten within a couple of days.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends