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Christmas Cake Options
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I've got a recipe for a "hot toddy" christmas cake. It requires the fruit to be soaked ina mix of hot strong black tea, whisky and marmalade, and, once baked, the cake can be fed with the same mixture.
Thing is, I'm not all that keen on a strong whisky flavour. Would brandy work ok with the tea and marmalde and if not, what can be substituted?
Thing is, I'm not all that keen on a strong whisky flavour. Would brandy work ok with the tea and marmalde and if not, what can be substituted?
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