My God! I know! Does this recipe never end? Um, well, actually … no! not for about another 6 or 7 weeks!!
This is another easy part and, as promised, has rum as a central ingredient.
Yay! for the rum!
This will actually be the last ‘part’ of the recipe for some time as this part is going to take 6 or 7 weeks to complete.
Now, as I’ve said it’s easy. You’re going to need two things, your baked (and hopefully not burnt) cake - although a little bit of burning is ok. So long as it isn’t a block of charcoal you should get away with it … how easy is this recipe?! Oh! the other thing you’re going to need is the rest of that half bottle of rum.
and a fork.
Here’s what you’re going to do:
1. Repeatedly stab your cake with the fork … piercing the surface (crust?) rather than reducing to crumbs, like this:
fork it fork it fork it fork it fork it fork it fork it fork it
2. Pour out a measure of rum (in the cap) and drizzle over the cake …
as demonstrated by my, ahem, attractive assistant!
… it’s actually easier without the small child pulling at your sleeves, but I enjoy the challenge!
3. Repeat this part every 3 or 4 days, you’ll need to keep your cake in a sealed container, as described in part 3. The cake should start to look moist, but not wet, the fruit should suck up all the rum and provide the cake with some real flavour.
Occasionally check the bottom of the cake to ensure it’s not becoming sodden and turn it upside down if it is, without adding any extra rum.
If your half-bottle of rum runs out before step 5 (coming in the days before x-mas), go and buy another one! Yay! for the rum!!
Related links:
the world’s best christmas cake! - part 1
the world’s best christmas cake! - part 2
the world’s best christmas cake! - part 3
the world’s best christmas cake! - part 5
