I made a Christmas cake yesterday and it hasn’t turned out very well so I’m making another one.
Last year I put it in the roasting oven for 20 minutes and then in the simmering oven for five hours. This year I followed the book’s advice for people with a four oven AGA, which was to put it in the baking oven for about an hour and then put it in the simmering oven. I kept pulling it out but my skewer wasn’t coming out clean so I left it in the simmering oven for my longer this time – about nine hours in total (although to be fair, the book says that a cake can take between five and ten hours). The top is a bit too hard – my husband wondered if this was because he was cooking a casserole in there at the same time.
The batter itself was much darker this time because I used the really dark sugar.
Never mind, I’m sure the next one will be better.