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Christmas Cake

Reviewed: Jan. 8, 2010
We are English so icing and marzipan were a must on this deliciously moist cake. I started making it at the beginning of December and soaked the fruit in brandy for two days. I was unable to get currants so added more raisins. Three hours in the oven and it was cooked to perfection. I stored it for a couple of weeks then covered it with almond paste and icing. A ribbon around the edge, a santa, angel and christmas tree made it look seasonal. Thank you Carol; this is my first go at making a Christmas cake (should not admit that, but it is) and I felt like Chef Ramsey when my husband said "This is so scrumptious, can I have another piece?."
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