Baking and storing a Christmas cake

[@KonaGal]

We use rum instead of brandy, we've tried both and prefer dark rum to soak Christmas Cake

[@patricia19551]

Thanks so much.

[@user-fp9cw7of9m]

can we store in fridge

[@amandajones6481]

Yes, you can. If you make a Christmas cake early, say in October or November, then you can freeze it until the day before you want to serve it. After you bake your Christmas cake, you need to let it cool completely, and then wrap it up in baking paper, and 2 sheets of wax paper, and tie it with kitchen string. Then you wrap it in aluminium foil and put it in the freezer. The day before you want to serve the cake, take it out of the freezer and allow it to defrost in the fridge. You can defrost it at room temperature, but it actually defrosts faster in the fridge. (I don't know why but it does!) The cake will take about 1 day to defrost completely, and then you can decorate it. I don't really like the traditional marzipan and fondant icing, so I decorate my cake with toasted nuts. If you would like to do this, then you need enough nuts (pecans, walnuts, brazil nuts, macadamias - whatever you prefer) to cover the surface of your cake, and some brandy and apricot jam. Then you combine 2 tablespoons of the apricot jam and 1 tablespoon of the brandy in a small saucepan over a low heat, stirring thoroughly until the mixture is bubbling. Then you toast the nuts in the oven until they're golden - being very careful not to let them burn. They only need to be toasted for 7 to 8 minutes at 350 degrees Fahrenheit or 180 degrees Celsius. Then you brush the apricot glaze over the cake and decorate it with the nuts. Then brush more glaze over the nuts. I hope this helps you. Merry Christmas. Cheers from Amanda in Australia

[@user-fp9cw7of9m]

@amandajones6481 Thank you so much

[@phoenixmysticised88]

Absolutely useless 👀