Thursday, 18 December 2014

ode to St Delia of Christmas

This year I have moved away from the very trad Christmas cake, and plumped for Delia's Creole Christmas cake, definitely adult only as the fruit soak for a week in rum, brandy, kirsh (didn't have cherry brandy) and port!  And its been regularly doused in more rum!
Its smelling so good ;-)
And today was decorating day

 And I am rather please with it, The glaze is apricot jam and rum, which give a lovely jewel like quality to the brazils, pecans, apricots, hazelnuts, almonds, dates and cherry
Cant wait to tuck in!  Will try and wait to next week.........

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