Twelve days out from Christmas, and time to ice the Christmas cake.
I've been feeding it brandy for the last couple of months, and it's getting iced with a lovely Brandy Butter icing.
Recipe (from the Edmonds Cook Book):
175g (6 oz) butter
500g (1lb) icing sugar
3 tablespoons brandy (or sherry or wine)
2 teaspoons vanilla essence
Cream butter and sifted icing sugar, add brandy and vanilla. Beat well. Will keep.
It's the only Christmas cake icing I ever use, it's yummy, it's quick and easy, it's very forgiving and it's very popular!