It’s never too early to start christmas cake

soaking fruits for christmas cake
If I had my way I’d probably start soaking my fruit in January so that everything is extra fermented and tasty. I did once leave fruits soaking for about 10 months but that was more through neglect than anything else. I’ve already talked about my dislike of things such as mixed peel in anything festive and I’ll also add that a christmas cake full of nothing but currants, raisins and sultanas is disappointment pure and simple. A mix of raisins, apricots and prunes is what I use even though the chopping (or scissoring) of the apricots and prunes is more time consuming. I like to stand meditatively and cut them one by one in a Zen-like trance. Afterwards they get soaked in a random selection of alcoholic dregs and, if I remember some orange and lemon zest. Mmmmmm, it’s beginning to smell a lot like christmas.

(Talking of christmas I am half thinking about bringing back Vegan HoHo again. We’ll see.)

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