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🎄 THE CHRISTMAS CAKE FOR PEOPLE WHO DON’T LIKE CHRISTMAS CAKE 🎄 ✨ Sticky Toffee Christmas Cake ✨ Right. We’re doing this. And yes… I’m starting a Christmas cake in September 😂 But before you panic — you absolutely do NOT need to bake yours yet. I’m starting early so I can film the whole process and take you through it step-by-step, from buying the ingredients right through to cutting into it at Christmas. This isn’t your traditional Christmas cake. There are NO raisins, NO sultanas, NO currants, NO mixed peel, NO glacé cherries and NO nuts. Instead we’re going all in on sticky toffee pudding vibes with: For the soak- - 1kg pitted dates - 500ml spiced rum, dark rum, brandy or whisky For the cake- - 200g unsalted butter, softened - 200g dark muscovado sugar - 100g golden syrup - 50g black treacle - 4 large eggs - 250g plain flour - 1 tsp baking powder - 2 tsp mixed spice - 1 tsp ground cinnamon - ½ tsp ground ginger - ½ tsp fine salt - 2 tsp vanilla extract For the Salted caramel buttercream- - 150g unsalted butter, softened - 150g icing sugar - 100g thick caramel or dulce de leche - ½ tsp vanilla extract - ¼ tsp flaky sea salt - 1–2 tbsp double cream, if needed Biscoff crumb- - 100g biscuits Make it in November, then give it six weeks to mature, gently feeding it along the way before decorating it just before Christmas. WHAT YOU NEED TO DO NOW You can start collecting your ingredients through September and October so you’ve got everything ready for November. Don’t soak your dates yet, the dates only need soaking a few days before you bake. If you want the FULL RECIPE + COMPLETE SIX-WEEK TIMELINE, including: • When to soak the dates • When to bake the cake • How and when to feed it • How to store it • The full decoration recipe • The alcohol-free option • And exactly what to do right through to Christmas Day …it’s all in my app. Comment ✨APP✨and I’ll send you the link. I’ll also be sharing updates throughout the next few weeks, so make sure you’re following along. #christmascake #christmasbaking #christmasprep