Makey bakey Christmas cakey… rich, fruity, moist

 

It’s had a good couple of tablespoons of brandy (I poked it all over with a fine knitting needle then poured the brandy over). It smells lovely, it looks lovely. It’ll be wrapped up again in greaseproof paper then tin foil and unwrapped every week or so for a brandy tipple until it’s time to cover it with marzipan, probably early December but no later than a week before Christmas.

 

Download the PDF recipe here (free):

Makey Bakey Christmas Cakey

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