Twelve Christmas cakes made and all of them as they should be.
In Christmases past I’ve over-cooked a couple and once I forgot the sugar.
I use Alison Holst’s Cathedral Window recipe which is heaps of dried and glacé fruit and nuts held together with a batter so it still tasted okay but it crumbled when it was cut.
My brother was happy to take those off my hands so they weren’t wasted.
But whoever is going to eat them, I prefer my cakes with all necessary ingredients and cooked neither too little nor too much.
So far this season’s cakes have been like that and I’m grateful for that.