by Ann Creber
Most years Christmas seems to creep up on us... this year it has rushed in like a tsunami! Or is that just my imagination? Either way, it is certainly time to make that Christmas cake which needs time to mature for Christmas.
I promised to share the story behind the name of this cake, which is how it was described by my Nanna. Her Scottish mother-in-law was very fond of a drop of whisky and when Christmas cake making time came she bought a bottle of whiskey, ostensibly to use in the cake!
However, as the baking session proceeded Mammy enjoyed a considerably more generous share than the cake and the daughters-in-law soon learned they needed to stand by to take over to complete the baking procedure!
NOTE I always tie an additional brown paper strip around the outside of The cake tin during baking time.
This cake keeps for months ... drizzle a little spirit on the surface from time to time.
(For years I used to bake stacks of these cakes in 500gr tins to sell at the Yering Station Farmers' Market and for gourmet food outlets and couldn't keep up with demands!)
Ann Creber
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