Nigella Lawson urges Brits not to have Christmas cake and suggests an alternative

Nigella Lawson has urged Brits to ditch traditional Christmas cake this year in favour of something a little more popular.

The boozy, spiced fruit cake, usually topped with a layer of marzipan and covered in icing, is a traditional option at this time of year - but does anyone actually like it? Or, as Nigella points out, will it simply sit on a kitchen table top ‘gathering dust’.

The TV chef says she’s all about embracing new traditions and if that means sacking off Christmas cake then so be it.

In an interview with The Sunday Times, she said: “Much as I love a slice of dense, damp Christmas cake, especially when eaten with a slice of strong, sharp cheese, I am surrounded by those who abominate dried fruit in all its seasonal manifestations.

Pexels/Tim Douglas

“If no one in your family likes dried fruit, there’s no point having a Christmas cake gathering dust or just being eaten on sufferance. If chocolate cake appeals more, go for it.”

And look guys, if Nigella has spoken I think we all just need to do what she says, OK?

Opening up about how she embraced the switch from traditional Christmas cake to something her family will actually enjoy, she added: “It was made clear to me long ago that, in the interest of harmony in the home, I needed to introduce a new tradition that made us all happy, and this [chocolate] cake is it.

“Tradition is a glorious thing at this time of year, but I’m all for embracing new Christmas rituals of our own.”

BBC

According to a survey from Ocado, the popularity of Christmas cake has dropped in recent years, with one in five people who either buy or bake a Christmas cake admitting they do not enjoy it themselves. So I reckon Nigella is on to something.

Alongside that, making your own Christmas cake is a pretty laborious task - the high-maintenance cake needs a ‘good four to six weeks of soaking time’, according to Candice Bannister from Candy’s Cupcakes.

She told the Express that bakers who fancied knocking one up this year need to get a move on.

Candice said: “Starting in November allows ample time for for the cake to develop its signature texture. This results in a cake that's both succulent and crumbly!”

I think I’m with Nigella on this one, mate.