Inspired by the blog by Ruth Clemens at the Pink Whisk, I have started to soak my fruit for the Christmas cakes.
I haven't been soaking my fruit for six weeks already as she recommends in her blog there, as I only started mine off last Thursday! I didn't follow her recipes either, for the fruit in the cake...I hadn't got any dates, apricots or figs, and it is Stoptober remember, so I just used what I had in the cupboard. I have some beautiful golden sultanas which I bought some time back from Approved Food, and they are gorgeous - huge and plump. You can see them in the picture above.
My sultanas are soaking in the sugar and brandy mixture, along with some AF raisins, some peel and some cherries. I made the weight up to the same amount, and used the brandy which I had had lurking in the cupboard for some time.
I am stirring it each day [or UJ is whilst I am away] and then it will be stirred weekly until I am ready to make the cake. I just wish we had smellyvision as the aroma coming off this each time I stir it is just Christmas in a bowl!