Last Updated on October 16, 2019 by Slow The Cook Down
Back in November, I embarked on the yearly ritual of making the Christmas cake, you can find original recipe and write up here.
I decided to top the cake with the traditional brushing of apricot jam, a layer of marzipan and then royal icing (3 egg whites and 600g of icing sugar). I marzipanned on the 23rd and iced on the 24th. The icing was a little runny, but luckily it managed to stick.
We were all too full on the 25th to tackle the cake, so tucked in on boxing day. I fed the cake (very generously!) once a week leading up to Christmas, and as soon as I cut into it, the port hit me! You really only need a small slice at a time - I promise! - it is so rich! Its super sticky and heavy, as the recipe states, it is decadent.
I do recommend toping with a layer of icing, as this helps to break up the density of the cake.
It is still very much a traditional Christmas fruit cake recipe, it looks, smells and tastes like one. If I do make this recipe again, I may double the amount of chocolate that goes in, as I feel this does get lost (or maybe I just put too much port in!).
One things for sure, I will be tucking into this over the next few weeks and taking some into work so that it's not wasted!
The original recipe is here
HAPPY NEW YEAR EVERYONE!
Be sure to check out these other Christmas recipes!
Find out more about what I made this year in my Post Christmas Round-up