This is my second time making The Christmas Cake. The last time was when my whole family went to Australia for Christmas, and I stayed in France, working at Hidden Cabin. It was SO MUCH FUN calling up Mom and Dad with business-related questions and for it to already be cocktail o’clock Down Under. I just LOVED being all alone in the freezing cold office while they were having barbecued lobster on the beach in Santa hats. So anyway, I made the cakes, and undercooked them, and brought them to my then-boyfriend’s parents’ home for Christmas. They didn’t really get the awesome concept of whiskey-soaked (underbaked) fruit cake so I ended up eating most of it myself. I did not get salmonella.
This time round I took my time (3 days) and did it right. Hopefully. We’ll find out on Christmas Day.
Now I just have to remember to “feed the cake” every night 🙂