Hey Lovelies, 

Last Thursday I did something that may seem a little early, but after gathering lots of advice, seemed like the right time to do it. I made our Christmas cake. In my house, I will always make sure that we have everything ready well in advance for the big day.

I probably won’t be able to eat the cake, due to my eating disorder. However, I am not going to let that stop me from treating my family to it. The booze has now been laid on top of it for them to enjoy in a few months.

According to research, it is best to make your cake two to three months in advance. Two months to Christmas Day there so seemed like the right time to do it. After looking at lots of recipes online and in cookbooks, I found the perfect one on the Good To Know website. I hadn’t made a big cake like this before and never a Christmas one. This one was super simple though and I managed to make the mixture in about 20 minutes, leaving it to cook for around four hours.

If you are like me and want to get your preparation done early, this may be the one for you too lovelies. Below is the recipe from their website:

Ingredients:

• 3 Large Eggs
• 300g (10oz) Plain Flour
• 250g (8oz) Butter, Softened
• 250g (8oz) Light Muscovado Sugar
• 1 Tbsp Ground Mixed Spice
• Pinch of Salt
• 410g Jar of Mincemeat
• 500g (1lb) Dried Mixed Fruit
• 4 Tbsp Brandy

Equipment:

• 20cm (8in) round or 18cm (7in) square cake tin
• Wooden Spoon
• Large Mixing Bowl
• Tablespoon
• Scales

Recipe:

1. To position the cake centrally in the oven, put one of the shelves just below the middle of it. Set the oven to 140°C/280°F/Gas Mark 1 and line the cake tin with baking paper at the bottom and up the sides.
2. Break the eggs into a bowl and add the rest of the ingredients, except the brandy. Beat the mixture until smooth, then spoon into the cake tin. With a wet hand, press and smooth the mixture on top, until it’s level.
3. Bake the cake in the centre of the oven for three to four hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted.
4. Remove from the oven and place the tin on a wire rack. Leave the cake to cool for 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
5. Remove the cake from the tin and peel away the baking paper. Wrap it in clean paper and then foil, before storing it away in a cool place for up to 3 months or until ready to decorate. 

Extra Advice: When unwrapping the cake to decorate, an extra couple of tablespoons of brandy can be spooned over it to add extra.

At the moment, my cake is sitting wrapped in fresh paper and foil, swimming in sherry instead of brandy. I will continue to top up the sherry every so often and freshen the paper over the next two months ready for Christmas day. I will also be icing the top of it with marzipan and apricot jam before it goes on the table too.

Let me know how it goes lovelies if you decide to use this recipe, as I was really impressed by it (take a look at my Instagram to see how it turned out). There were some recipes that took a few days, whilst this took less than a day to make. Great if you forget it or are trying to make one for the first time. I can’t wait now to find out what people think of it at Christmas. Although, I am worried that it may taste like rubbish too. We will just have to wait and see aha!