Dec 5

Dec 5 Winter wonderland Christmas cake

This recipe has been created in partnership with Tala, one of the UK’s oldest and best loved bakeware brands.

It’s beginning to look a lot like Christmas! This week we’ve put the tree up, I’ve started buying presents (organised for me but I know some of you start months in advance!) and decorating the house. The beginning of December symbolises the baking season coming alive, with mince pies, Christmas cakes and Christmas puddings everywhere you look.

Lots of people make Christmas cakes months in advance, but if you are less prepared, fear not! You’ve not missed the boat; you’ve still got time! Adding treacle to the cake helps make it sticky and rich, and feeding the cake every few nights will keep the sponge moist and boozy. I’ve written the recipe in partnership with Tala, masters of bakeware and icing and one of Britain’s oldest cookware brands! They’ve just launch a brand new Indigo and Ivory range which is absolutely gorgeous, and perfect for making and storing your Christmas cake!

I love changing my Christmas cake decoration each year but it always has to be simple! I don’t know about you, but the week before Christmas can be so busy that it’s a challenge to find time for elaborate decoration. Simple but effective, this year I’ve opted for a winter wonderland scene – the snowflakes punched out of fondant using Tala’s clever cutters and the trees made out of royal icing piped onto ice-cream cones! Who’d have thought an ice-cream cone could be so useful in winter?

The sponge underneath is a dark fruitcake, rich with treacle and brandy soaked dry fruits. Always use the best quality you can find and let them soak well in advance to get that lovely, intense flavour.