The Christmas Cake
Conventional wisdom will tell you that you should have baked a fruit cake of the size and consistency of a breeze block sometime last January and that you should have been feeding it brandy weekly ever since. That you should have handcrafted marzipan from ground almonds and other ingredients too numerous to mention. That you should have spent many hours making Holly Leaves and Christmas Roses from sugar paste. And that your icing should be as smooth and hard as a frozen pond.
Pfft, I say. And again pfft.
Number one. Nobody eats Christmas Cake.
Number two. If they did it’s fattening.
Number three. Whatever…
If you must make a cake, just chuck together whatever is your usual fruit cake recipe and shove a quarter bottle of rum in the mix. Buy a slab of ready rolled marzipan, ditto icing. Shove on cake. Sprinkle Maltesers, chocolate raisins, and dark chocolate buttons. Job done. If you can be arsed.
More sensibly, pop along to Waitrose and buy a (insert name of famous chef here) thing. It will taste like shite but the neighbours will be impressed….
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