• Ready for icing or to eat naked (the cake, not you).
• Soaked generously with brandy.
• Defrost to Serve.

What to Serve With Christmas Cake:

• A generous spoon of brandy cream or follow the Yorkshire tradition and serve with a slice of Wensleydale cheese.
• Cover the cake with marzipan and fondant icing and tie a ribbon around the bottom.
• To really wow your guests, ice the cake with royal icing using a star piping nozzle. Add some candied orange and rosemary on top.

• We  soak currants, sultanas, raisins, glacé cherries,  mixed peel overnight in French brandy.  We whisk dark brown sugar, lemon rind, orange rind, and local butter until the mix is light and fluffy. 
• In go free range eggs, flour, mixed spice, toasted flaked almonds and a little dark treacle, followed by the plumped-up, brandy-laden fruit (making a wish as we stir). 
• The cake is then cooked for hours at a very low temperature. Of course, once it is cooked, we pierce the cake and pour more brandy in.