Re: Cooking for C#######s

Rosie Bumbleroot wrote:
On Tue, 16 Oct 2007 15:03:55 GMT, wtwjgc wrote:

On 16/10/2007 15:28, Rosie Bumbleroot wrote with interest:
[10 quoted lines suppressed]

I can almost smell them here. :)
Don't forget pictures when done.

LOL with or without the marzipan and icing ? Cos I won't be icing them
until the beginning of December. I made the cakes now to use up the
last of our Henny Penny's eggs. So come December they'll be
gorgeously mature especially if I feed them little dribbles of brandy
from time to time :D

coincidentally I did mine yesterday too. I wasnt going to this year (I say
that every year) as the ingredients tend to cost up to 3 times that of a
bought cake, but my mum and sister both nagged me about bought ones having
peel in and not enough cherries, whereas if I make my own I can omit the
peel and add 3 times more cherries.... what tipped the balance was mum
phoning me saying "I'm in Aldi and they have all their cake ingredients, how
many should I buy...."
I soaked my fruit for a week in apricot brandy. What I forgot to do was
weigh it first, I just did my usual amounts, turned out it was way too much
for 1 10" cake, so I now have a 10", an 8" and a loaf tin size cake made
from the leftovers rofl.
over the next month they will be drizzled with the rest of the apricot
brandy, then covered in marzipan end Nov, to allow the marzipan time to dry
before the mid Dec icing :)
you can't beat a kitchen filled with the sweet yet spicy aroma of a slow
cooking xmas cake. (my recipe is loosely based on one I have in Marks n
Sparks cake book)
yum.

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