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I hear conflicting advice online about how far in advance of Christmas the cake should be made. Some suggest 6 weeks is sufficient whereas others say that 12 weeks is optimum. I have time this week to make it: will the cake be all the better for 12 weeks of maturing, or will that simply limit its freshness when Christmas finally arrives?
Posted by dyl. Answered on 27th Aug 2011 at 12.00Read The Answer
I have been making this cake for years and it is lovely but suddenly the topping is not going quiet right. I have looked for the correct recipe on your web site but cant find it! I have the recipe hand written from a friend's book, I think it is from Domestic Goddess. Can you help? Thanks, Jenny
Posted by jenny orhan. Answered on 26th Aug 2011 at 12.00Read The Answer
I have read somewhere that limes can be used in most recipes instead of lemons but the quantity of lime juice should be reduced in the original recipe. Is this correct? And if so what about the rind? Will the lime rind change the flavor? Thank you so much.
Posted by hensy. Answered on 25th Aug 2011 at 12.00Read The Answer