I made this recipe about 6 weeks before christmas and then resisted eating it until then. This is truly the best Christmas cake ever! It is really rich and moist. It did make a lot and I had to put it in a 26cm or 10inch square tin which fit perfectly. We thought we would never get through it it was so huge but it was gone within a week or so. It was so delicious.
As my husband is allergic to almonds I substituted brazil nuts which worked just as well.
I let the cake cool in the tin with a teatowel over the top to keep the moisture in then when it was cool I basted it in brandy and wrapped up in greaseproof paper and tin foil.
Also for all you Aussies, after hunting around shops looking for Molasses with no luck I did some research on the net and found out that what they call molasses in the US is what we call treacle over here - if they ask for blackstrap molasses then that is what we call molasses. Hope that helps when you find it hard to find molasses on the shelf in Aus.
Will definately be making it again this year (and also planning on making smaller ones for gifts keeping the big for myself of course)- can't wait!
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I made this recipe about 6 weeks before christmas and then resisted eating it until then. ...