Making my mouth water just reading this.
Its that time of year again when Gr-Grandma Hopcraft’s Christmas cake recipe gets an airing! I try to get this done in the last week of October because this is a Victorian fruit cake that requires a good six weeks to mature.
The process began three weeks ago when I put the fruit to soak in brandy. Then comes the mixing and diving into two batches. One large and one small. This because Peter’s birthday comes just 2 weeks before Christmas and he does love a rich fruit cake. The only difference between his birthday cake and the Yule variety is that it usually takes the guise of a Dundee cake (he doesn’t like icing).
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Misha Herwin 