Made and tasted!

Last week I cooked all the dried fruit in brandy, dark rum and port, for my Boozy Christmas cake, it was then stored for one week before actually cooking it. A friend lent me a deep tin with a loose bottom, I had asked for an 8" tin, but she had given me a 7" one, something I didn't realise until it was too late. The mixture filled the entire tin and thus spilled over slightly on cooking. The instructions said to cook for 3-4 hours, it actually took 4.5hr. This caused a problem with cooking the evening meal, the roast chicken will have to wait for another day. Although the cake wouldn't win a prize on the WI cake stall, it still looked good and smelt fantastic. After cooling we all had to try a small piece (no syns for 2 days now). The texture was more like Christmas pudding than cake, maybe it will firm up more once completly cool. Whilst cooking you could smell the alcohol/spices, but I must admit I was expecting something more like mulled wine. The cake was very light and sweet, it was very easy to make. I can recommend this recipe, just make sure you have a large enough tin.