I used to be a Christmas cake hater. All that boozy fruit and tooth-achingly sweet fondant icing. But I’d never had homemade Christmas cake until last year.
My then-flatmate brought some of her mum’s homemade cake home and instructed me to eat it with a crisp tart green apple and the mild, salty rubble of some Wensleydale. It turned me around gentle readers, it really did. The fruity richness of the cake was perfectly offset by it’s equally rambunctious playmates of cheese and apple. So, I’ll never eat Christmas cake in any other way now.
And when I decided to make my own this year, I thought that Dan Lepard’s recipe for a caramel Christmas cake would sidestep the throat-sticking booziness of a traditional Christmas cake but replace it with the smokiness of caramel. It turned out to be a very prudent choice indeed. So, now I’ll never eat Christmas cake any other way and I’ll never make any other Christmas cake.