Christmas is a time when everyone suddenly gets in touch with their inner baker, with mince pies, christmas puddings, yule logs and christmas cakes featuring high on the sweet-lovers menu. Although it is only October, now is the time to begin with the first tasty project of the festive season, the Christmas Cake.
The Christmas Cake has a long and convoluted history. Its roots lie in a kind of plum porridge that used to be eaten on Christmas Day to line the stomach after the long fast of the day and night before. Gradually, fruits and spices were added which gave the porridge a stiffer consistency, eventually becoming what we know today as Christmas Pudding. In the 16th century, families who could afford flour and eggs began adding them to the mixture, baking the result and saving it to eat at Easter. For some reason, the cake was dropped from the Easter menu and instead, with the addition of marzipan, became part of the Twelfth Night celebrations, which were later banned by puritans as being too excessive. As Christmas Day remained a public holiday and feasting was permitted, families simply ate their cake on that day instead and the Christmas Cake took its place on the traditional Christmas table.
Tastes have developed since the simple plum puddings of yesteryear and modern bakers like to add tasty twists to the traditional recipe. The Christmas Cake is an inherently versatile dish; the varieties and proportions of fruits, spices, nuts, peel and alcohol that can be used represent a near-infinite array of choices suitable for any and every palate. Of course, any of the ingredients can also be omitted, meaning that baking a christmas cake for teetotals or allergy-sufferers is a simple matter.
One particular version of this classic cake that has caught our eye (and tastebuds!) here at Falcon is Nigella Lawson's Quick Christmas Cake with Chocolate and Tia Maria, featured in the video above. Using Bake-O-Glide Non Stick Cooking Liners, Nigella shows how simple it is to create a truly stunning offering that will be appreciated by all. Nigella published her first book, How to Eat, in 1998 and has since gone on to publish several other titles and feature on many cookery shows, including her own Nigella's Christmas Kitchen. We are proud she is using the Bake-O-Glide range to facilitate her incredible work.
With a wide range of culinary applications including roasting, frying, baking, freezing, cake decorating, microwaving and more, Bake-O-Glide products are a fantastic, cost-effective, labour-saving tool. They can be used over and over again, eliminating the need for costly tin foil, silicone parchment and greaseproof paper. Effective in extremes of temperature, dishwasher-proof and guaranteed non-stick, Bake-O-Glide brings an end to back-breaking scrubbing and the need for abrasive chemicals on your delicate oven walls and baking trays.
Please enjoy the video detailing how to create your own version of Nigella's Christmas Cake with Chocolate and Tia Maria; do not hesitate to contact our expert team if you require any advice, support or information on the Bake-O-Glide range or any of our other innovative culinary products.
For more information please call us today on 01706 224790 or email firstname.lastname@example.org.