I cringed when I walked into Shoprite a few days ago and the shop was already decked out with Christmas trimmings.
I became anxious because I’m not ready to hear the sounds of Boney M’s Drummer Boy or Mariah Carey’s All I want for Christmas Is You.
What’s even scarier is that I haven’t even thought about what I’m going to bring to the table this Christmas. Thankfully December is still two pay days away, just enough time to get cracking with that all important Krismis koek.
I vaguely remember my first taste of Christmas fruitcake, I was very young.
When I heard it had alcohol in it, I didn’t want to eat too much because “I didn’t want to get drunk”.
Honestly, I don’t know a lot of people who love fruitcake and I’m not a great fan of it myself, mainly because it’s either too sweet, too dry or there’s just not enough fruit in the cake.
But I do remember one time when I actually did have a really tasty fruitcake.
Sadly I can’t recall where or who I got it from but I enjoyed it because it didn’t make me choke and was just the right amount of sweet.
The great thing about fruitcake is that it can be frozen for up to a year.
My mother loves this because she is a firm believer in storing everything in the freezer.
Foodies say it’s advised to prepare a fruitcake three months before Christmas, so we’re right on time here on Cooksisters, nuh.
The maturing of a Christmas cake varies according to your personal taste.
To store the cake, wrap it in a double layer of greaseproof paper (or lunch wrap) then cover with foil and store in an airtight container and store in a cool place.
Don’t wrap the cake directly in foil or else the fruit will react to the foil and spoil.
The experts suggest you occasionally “feed” the cake by keeping it moist by brushing the surface with your choice of whiskey or brandy. Want wat is Krismis koek nou sonder ‘n klein bietjie wyn?
And don’t forget your butter biscuits and mince pies, these can also be prepared months in advance. Happy baking!