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!)
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