Recipe Review CELEBRATION CAKE EDC p.135

[cecilia]

From Everyday Cookbook (p.135 in my edition)

I had tasted this Christmas-type cake at cooking class after colleagues had made it and wondered about the moistness of it.

Making it myself for the first time, I realised that probably came from the step which has us put the fruit into boiling water to clean, and then dry out again overnight.

The second and third times I made the cake, I glossed over that part as I was lazy/impatient and I was still happy with how the cake turned out.

You have to moisten the top of the cake before putting it into the oven.  The first time, I moistened it with the fruity water from the night before but that resulted in a very dark-looking cake top.  It wasn't burned but I thought it was less attractive than I was hoping for.  

The brandy you pour onto it after it comes out of the oven adds to the moisture too.

I didn't have any trouble getting the cake out of the tin.

I like the recipe. It is easy to make and the cake is good enough to give as a Christmas present and could easily be titivated up with ribbons or royal icing.   5/5

[cookie1]

Thanks Cecilia. I've often looked at that recipe.

[cecilia]

You're welcome, Cookie.

[faffa_70]

I haven't made this recipe myself but have eaten plenty  of left overs from cooking class and I really do like it. I am the only one in the house that would eat this so would never make it for home - would have to be taking it somewhere else 

[achookwoman]

Thanks for the review Cecilia.  I might now be tempted to make this cake now.  I will compare it with my Pineapple fruit cake to see that it is different enough to make.