While the timing is a little strange, I suppose it’s better late than never. The homestead was gifted a very traditional Christmas treat this week; the Christmas Cake. Known by a few names and eaten all over the world, the Christmas cake can vary in size, shape and may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened. Even with all the options, many people seem to have terrible memories of those doorstop versions that are always hidden at the bottom of the freezer.
Here at the homestead, the Christmas cake of choice was always dark, moist, boozy and light on peel (my father detests such things). What we were gifted was close. Unfortunately, it lacked real depth. Don’t get me wrong, the cake was OK; there was a hint of booze and it was light on candied peel, but nothing else jumped out. Of course this was before cheese was added to the mix, because as we all know, cheese makes everything better. Do you eat your Christmas cake with cheese? If so, what kind? On this night, and because we had no warning, we paired it with Piave cheese. Not a traditional combination, but it worked well. Now, even though the festive season is behind us, I think it’s time I try to recreate this Christmas treat.