Bon Appetit!!!

So if you are like me, then around this time of year all I can think about is food. Buying it, eating it and for me best of all making it. I love cooking and baking especially around Christmas.

Do you know that with Holland America Cruise line, they provide a culinary art centres on every ship. These centres are full equipped show kitchens, each facility features a theater-style venue with two large video screens and a large cooking display counter where guest younger and older can participate in creating delicious dishes and learn some new skills to take home with them along with question and answer time and tasting all dishes at the end of session.

This daily programme hosts  a all-star lineup of more than 60 celebrated chefs, cookbook authors and television personalities from the culinary world, and when a celeb professional is unavailable your demonstration will be given by one of the amazing onboard chefs.

As I mentioned earlier this programme also extends to the younger travellers on board with children’s classes focusing on fun skills such as  pizza making and cupcake decorating, a sure hit with all these eager to learn kids.

So would this be a perfect sea day activity you would love to know more about?  Please feel free to contact me directly on 0800 408 6160.

However in the spirit of the festive season,  I thought as a bit of fun I would give you my own little culinary tip for the perfect Christmas cake that I make every year and did myself this weekend ready to decorate just before Christmas.

Traditional Christmas Cake

Cook Time: 4 hours, 30 minutes

Total Time: 5 hours, 30 minutes

Ingredients:

• 1lb 2oz/525g currants
• 8oz/ 225g golden raisins/sultanas
• 8oz / 225g raisins 
• 4oz / 110g mixed candied peel
• 6oz / 165 glace cherries, halved
• 10oz/ 300g  plain flour
• Pinch salt
• ½ level tsp mixed spice
• ½ level tsp ground cinnamon
• ½ level tsp freshly ground nutmeg
• 2½ sticks / 300g butter, slightly softened
• 10 oz / 300g soft brown sugar
• 6 large eggs, lightly beaten
• 3 tbsp brandy, plus extra for feeding

Heat the oven to 300°F/150°C/Gas 2 The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.

• Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside.
• In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
• In another large bowl cream the butter with the sugar until light and fluffy. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition slowly
• Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.
• Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).

Bake for 4½ hours.  If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.

• After 4½ hours  check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake’s done and remove from the oven.
• Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 – 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas.

Enjoy everyone! I would love to see any picture of your xmas cakes once you have finished.

Happy Baking!!!!