Ok, so you’ve done the fruit mixing thing from part one making up a fantastic concoction of raisins, sultanas, currants, dates, glace cherries, orange juice and, most importantly, dark rum!
Now we have another simple, yet massively important, part of the cake making process. In order to be in keeping in the spirit of Christmas, it’s time to add some more rum.
I know, it’s not the finest rum … but I couldn’t waste that on the kids!!
- The first thing to do is take your fruit mix from the fridge, or whence you stored it, and give it a quick mix taking care not to propel any of the precious fruit on the floor and work surface.
- Next exhale deeply.
- Now position your nose between 1/2″ - 3/4″ from the fruit mixture and inhale deeply.
- Now take your rum and add another dash, I normally fill the cap (one of those deep ones) and throw that in.
- Give it another stir.
- Have another sniff.
- Recover and bung back into the fridge.
There’s some homework for the next few days. It’s easy though. Just repeat this step over the next few days and come back in a few days, say Tuesday, and we’ll go through the next bit … which is the proper baking part!
Related Links:
the world’s best christmas cake! - part 1
the world’s best christmas cake! - part 3
the world’s best christmas cake! - part 4
the world’s best christmas cake! - part 5
