Zenkimchi may have the best rundown on Korean Christmas cakes this year, but I''m able to show you something a little different. This tiny Christmas bundle of joy was baked by my mother, brought over by my father and has been maturing for a month or so (as all good Christmas cakes should).
A dense fruitcake covered in a layer of marzipan and then a layer of fondant icing makes for a delicious way to celebrate the seasonal holidays. I have no need for ice cream cakes or fresh fruit sponges, this is the perfect cure for the wintertime blues.
5 comments:
Hi there,
The Christmas cake looks gorgeous!
Could you post the recipe of the cake later if you don't mind? Thanks.
BTW, what do you mean by 'maturing for a month'? Is it like you put it in the refrigerator?
(The holiday is over.. but..)
Happy Christmas!
I'll see if I can get the recipe from my mum for you...
This kind of fruit cake improves over time, you don't need to put it in the fridge, just in a cool place in an airtight container. Then leave it for a few weeks.
You can also "feed" the cake, that's when you poke holes in the bottom and let it absorb a shot of whiskey or brandy every week. You end up with a delicious and rather intoxicating cake.
Happy Christmas to you!
Now THAT'S a cake!
Happy new year!!!Good luck!
posted in a post on..
http://expatabundance.blogspot.com/
thanks
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