Am I too late to make the classic Christmas Cake please?
I don’t think it’s too late for the Creole Cake or the Classic Christmas if you’re going to ‘feed’ it.
As there is less time for ‘feeding’ I would ‘feed’ it’s soon as it’s cool, wrap well and then ‘feed’ it again with 2 or 3 teaspoons of brandy or Armagnac every 3 days until you decorate it.
Or Delia does have her Last Minute Cake, which is made with mincemeat, which helps with that ‘mature’ flavour.
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