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8a997170 0a8e 45c4 b070 7b5f0f3a6ec0  2016 12 17 18 34 33
Gemma Bradshaw
Gemma Bradshaw

Making Christmas Cake is my annual ritual. Slow but simple, made weeks in advance and delicious. For the cake soak 1kg of dried fruit (raisins, figs and whatever catches my eye) in a splash of brandy. Mix with 8oz flour, 1/4 tsp salt, 1/2 tsp spice, 1/2 tsp cinnamon, 7oz butter, 7oz dark sugar, 2tbsp molasses, 4 eggs. Cool for 1.5hr at 180 Celsius. Leave it for a week adding brandy if you like. Cover with marzipan and then a week later cover in royal icing (powdered sugar, egg white and lemon). Decorate.