Okay, so I won't know what this cake tastes like until Christmas - although the raw mixture was mightly good. This made a deep, richly fruited cake that certainly smells fantastic. It is now tightly wrapped, ready to have brandy spooned over every week until it is consumed greedily. I don't intend to decorate it, leaving it as a perfectly plain, rich fruit cake - there is enough sweet over-indulgence at this time of year as it is.
Tasting notes: well, we had our first slices on Christmas Eve. After weekly feeding with cognac, the cake was exceedingly moist and totally delicious. The crumb insode is buttery and surprisingly light - not at all dark and treacly, like some Christmas Cakes. Another example of Nigel's excellent baking skills.
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