Sunday, December 13, 2015

Icing the Christmas cake!

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!