The wonderful aromas of fruit and brandy when you first mix the fruit, then again after it has soaked for several weeks, the fruit all plump and glistening. I only use the best dried ingredients available and free range eggs.
My favourite time is when wonderful smells fill my kitchen while a new batch of cakes are slowly baking. When baking is complete I drizzle them with more brandy and cool them for 24 hours. Oh that wonderful aroma of Christmas. Once cooling is finished I store my cakes in a purpose built store room for at minimum two months allowing them to mature and the flavours to mellow. A mature cake is quite superior to a fresh one.
My cakes have such a reputation that I now have standing orders from many locals, some of whom ship cakes overseas each year to friends and family who eagerly look to their arrival. Local sales have increased each year as our reputation has spread.
Our online sales have been a great success with satisfied customers taking the time to email me after Christmas to tell me how much they loved their cake. We have had great feedback from the companies that have used Paradise Christmas Cakes as staff and corporate gifts. Many of our corporate customers have been repeating orders for a number of years purely based on demand from happy clients.
It seems the only problem with my cake is not eating it all before Christmas.