We cant get enough of the Christmas spirit, and it’s only November… To gear up for Christmas this year we are preparing ahead of time for the cooking and baking marathon that is *Christmas*.
GINGERBREAD DOUGH – TO FREEZE
Our recipe for Gingerbread is not too sweet and has a wonderfully warm spiced aroma of ginger, cinnamon and molasses. The dark rich dough that forms is perfect for freezing – to bring out at Christmas time. Simply thaw the dough, roll out and cut out desired shapes. See our Gingerbread Men post for this recipe.
Or use the fresh dough mixed with ice cream to create Gingerbread cookie dough ice cream.
PREPARING AND MATURING YOUR OWN CHRISTMAS CAKE
Only lovers of fruit cake need read any further…
To make your own wonderful Christmas cakes that will have everyone converted from Christmas cake haters to enthusiasts – use our secret recipe for success. Our secret is to drown the fruity ingredients in booze overnight! Okay well it’s not so secret anymore, but it’s a good tip. Your golden sultanas, raisins, candied citrus peel, glace cherries and currants will plump up and drink in the aromatic brandy while you relax. This means that you do not have to “feed” your baked Christmas cake often (meaning add extra brandy to moisten the cake – as the cake often becomes dry after the fruit has absorbed all the liquid in the cake!). This way, when the cake is ceremonially brought out to eat, the cake remains tasty, but not alcoholic – since the only alcohol added has evaporated while baking. See our Christmas Cake post for this recipe.
And if this recipe does not receive any converts… “haters gonna hate”.