Christmas in my kitchen........continues!

And so for the end result.......

Once the cake has cooled, leave the foil on as protection against moisture loss. Store in airtight containers until required.

Should you with to add an extra festive note to your cake, pour over your choice of brandy or whisky.....Using a skewer poke some holes in the cake to allow the alcohol to seep into the porous cake.

Store in an airtight container until required.

Add a few tots of brandy or whisky for added moisture and flavour.

And so Christmas continues to mushroom all around my kitchen!

Herewith the Christmas Cake Recipe for those who are still going to attempt this before the big day!

Boil together 450g each of currants, raisins and sultanas for 15 minutes in 3/4 cup of water.
Add to the fruit mixture 3 teaspoons of Bicarbonate of Soda and mix well.

Have creamed 350 g butter and 3 cups of sugar.
Add 3 beaten eggs to the creamed mixture.
Add this mixture to the warm fruit mixture and mix well.

Add 225 g Cherries and 225 g Walnuts OR Pecan nuts to the mixture.
Sift 6 cups of Cake Flour and add to the mixture and stir well.

Place the cake mixture into the prepared cake tin. Bake for 2  1/2 hours at 165 degrees C, or until the cake is cooked through and a skewer comes out clean when inserted into the cake.
When cool, store in an airtight container.

Colourful beads go well with Christmas decorations.

My collection of beads....the Vintage style and the chunky and colourful wooden beads and others....
Go ahead and be a child again and thread some beads for colour and creativity!