‘I’m a baking expert – here’s the exact date to make a Christmas cake’

Christmas cake is known for its rich, fruity flavour and dense texture which makes for the perfect decadent pudding.

While it’s easy to find in supermarkets during the festive period, it’s impossible to beat the satisfaction of baking it from scratch.

But unlike most cakes, the fruity mixture requires weeks of tending until it’s ready to eat, as explained by baking expert and founder of Candy’s Cupcakes, Candice Bannister.

Speaking exclusively to Express.co.uk, she said: “Christmas Cake is an iconic festive treat in the UK, but it’s also known for being on the complicated side when it comes to preparation.

“One of the key factors in making a perfect Christmas cake is allowing time for the flavours to meld.”

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According to Candice, November 4 is the ideal time to prepare homemade Christmas cakes it allows “a good four to six weeks of soaking time, which is just right”.

Since that date has been and gone, however, she claimed that this weekend is just as preferable to squeeze in a full four weeks for the fruit, which traditionally consists of sultanas and mixed peel, to absorb the liquor.

Candice said: “If you’re short on time and have left it a little late to start baking your Christmas cake then you can always use a microwave to speed up the process.

“Put the fruit and alcohol in a microwave together for two minutes to help it absorb quicker. Following this, you won’t need as much time for the alcohol to soak into the fruit and can move onto the next step much quicker.”

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That said, it’s not recommended to put off baking it for too long as it could compromise the texture of the cake.

The baking expert explained: “Starting in November allows ample time for for the cake to develop its signature texture. This results in a cake that’s both succulent and crumbly!”

Of course the decoration is just as crucial as the bake itself, so Candice suggesting carving out plenty of time to get this done before the big day.

The Candy’s Cupcakes founder said: “With a few weeks before the big day, the marzipan, fondant, or royal icing will have time to set, allowing the creation of more intricate designs.

“Take some time to perfect the cake’s appearance, turning it into a work of art for the Christmas table.

“So, gather your ingredients, and get ready to create a Christmas cake that not only tastes amazing but also won’t cause you any stress leading up to Christmas Day.”

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