If you would like to join in, please do so...You can view the three steps in the following links....
but I did change a few things in the recipe to suit us.
55g (2oz/ 1/4 cup) caster (superfine) sugar
55ml (1.75 flz oz) water
160ml (5.25 fl oz) brandy
90g (3.25oz/ 3/4 cup) sultanas (golden raisins) (I like to scan through and remove any stems left behind)
80g (2.75oz/ 1/2 cup) currants (I like to scan through and remove any stems left behind)
80g (2.75oz/ 1/3cup) pitted prunes, chopped (I replaced these with dried apricots)
80g (2.75oz/ 1/2 cup) fresh pitted dates, chopped
150g (5.5oz/ 1.25 cup) raisins (I replaced these with dried cranberries)
55g (2oz/ 1/3 cup) mixed peel (mixed candied citrus peel) (I replaced these with dried apple)
135g (4.75oz/ 3/4 cup) chopped dried figs
Here are some photos of the beginning of my Christmas Cake fruit soak....Day 1.
Left to Right: Currants, Apricots, Figs with the stems removed too, the fruit mix which I moved to the side in the dish so you could see the brandy, and the mix sitting on the kitchen cabinet...Yes, under the doily is plastic wrap...it's sealed well.
|Here you can see I am sorting and picking out the stems....|
I hate picking them out of my mouth...so we get rid of them before baking
|Cutting the dried apricots up with scissors|
|It pays to check the packaging....you never know...|
you may find a really great recipe...I'm off to email them.
|More stems being removed off the dried figs,|
before cutting them up with scissors too.
|What lovely colours....|
I pushed the fruit to the side, to show the brandy
|Pride of place....see you tomorrow!|
|Yes there is cling wrap beneath the doily...|
but doesn't the doily look much better.
Are you going to follow along and join in this bake off.....?
Do you make a different Christmas Cake? if you do...and you blog about it...come back and leave a link to your Christmas Cake.