Bakers tend to have a list of ‘must haves’ they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly ‘feed’ (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.
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