Not your run of the mill Christmas cake

Well, that’s another Christmas over, almost time to head back up north in time for the New Year. First thing after breakfast I’ll get going, or at least, that’s the plan. Back home to my Christmas cake, oh yay! And how was my cousin’s cake? Well, interesting, different, erm, one of a kind. You know how some folk “feed” the cake with brandy? He thought he had, turned out when he grabbed the same bottle to make some brandy butter on Christmas Day morning, he realised it was whisky as he poured it over the butter and sugar mixture! Not wanting to waste the whisky he continued on, possibly the first whisky butter to accompany Christmas pudding. Indeed, it worked rather well.

The cake itself? The fumes that escaped as the first slice was cut and removed were quite intoxicating!! A brave few tried it – not bad! The nuts were annoying but big enough pieces that I could pick them out. Once the initial aroma had dissipated, the cake was still quite whiskified but the flavour of the almond paste went really well with it. The decoration of the cake, well, no penguins for one thing. The pictures made me think of a horror film with things emerging from snow. See what I mean?

Whilst Christmas was fine indoors, the weather outside was horrible, except for Boxing Day morning when we awoke to a layer of the white stuff. Not from the east though, so it was wet and quickly turned slushy, bah. It did look good first thing with the mist still swirling round the trees…..

Time I got some shuteye.

G’night, folks!

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