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Old 15th October 2012, 09:04   #1 (permalink)
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The perfect Christmas cake?

As we are planning a big family get together this year I plan to have a go at making this, this year! Looking at all my cookery books I'm so confused as each one has there own method.

My family have a very sweet tooth - have any of you any tips please for the perfect Christmas cake? How do you get it to be really moist and sweet?

Thanks in advance, linda
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Old 15th October 2012, 09:27   #2 (permalink)
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Re: The perfect Christmas cake?

Linda, apparently Delia Smith's recipe is one of the best. My mother makes it every year and it is very moist and delicious.
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Old 15th October 2012, 09:53   #3 (permalink)
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Re: The perfect Christmas cake?

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Originally Posted by Tillyfloss View Post
Linda, apparently Delia Smith's recipe is one of the best. My mother makes it every year and it is very moist and delicious.
I was going to say the same!!! Great recipe and easy to find online.

Di
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Old 15th October 2012, 11:59   #4 (permalink)
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Re: The perfect Christmas cake?

To make a really moist Christmas cake you should have soaked your fruit in brandy since about August and make your cake in the middle of October and then up until you ice your cake make holes in the top and every two weeks pour in some brandy. Marzipan it about 10/14 days before Christmas, don't forget to spread warmed apricot jam on top and round the sides of the cake before you put on the marzipan and put on the icing about a week after.

I've today made my cake using my mothers receipe, but the fruit has been soaking since mid August.

2 lbs 7 oz fruit (sultanas, raisins, currants, candid peel, glace cherries)
12 oz plain flour
12 oz brown sugar
3/4 tsp mixed spice
6 eggs
12 oz softened butter (do not use margarine)
3/4 tsp baking powder

Beat the butter on its own for a couple of minutes then beat in the sugar, half at a time. Beat in the eggs, one at a time. Fold in the sieved flour, spice and baking powder in about 3 stages and then mix in the fruit again in about 3 or 4 stages.

You should double line your tin.

Bake gas 2, lecky 150c, 1 shelf below centre for between 3.5 to 4 hours.

This does make a big cake and as I left my tin in the UK I halve the mixture, cooking time was about 3.25 hours.

Alternative go to M&S and buy an un-iced cake, ice it yourself and pretend you made it!!

Sue
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Old 15th October 2012, 12:43   #5 (permalink)
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Re: The perfect Christmas cake?

Quote:
Originally Posted by paddington bear View Post
To make a really moist Christmas cake you should have soaked your fruit in brandy since about August and make your cake in the middle of October and then up until you ice your cake make holes in the top and every two weeks pour in some brandy. Marzipan it about 10/14 days before Christmas, don't forget to spread warmed apricot jam on top and round the sides of the cake before you put on the marzipan and put on the icing about a week after.

I've today made my cake using my mothers receipe, but the fruit has been soaking since mid August.

2 lbs 7 oz fruit (sultanas, raisins, currants, candid peel, glace cherries)
12 oz plain flour
12 oz brown sugar
3/4 tsp mixed spice
6 eggs
12 oz softened butter (do not use margarine)
3/4 tsp baking powder

Beat the butter on its own for a couple of minutes then beat in the sugar, half at a time. Beat in the eggs, one at a time. Fold in the sieved flour, spice and baking powder in about 3 stages and then mix in the fruit again in about 3 or 4 stages.

You should double line your tin.

Bake gas 2, lecky 150c, 1 shelf below centre for between 3.5 to 4 hours.

This does make a big cake and as I left my tin in the UK I halve the mixture, cooking time was about 3.25 hours.

Alternative go to M&S and buy an un-iced cake, ice it yourself and pretend you made it!!

Sue
Yum yum Sue, will you be selling these at the table top?!!!
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Old 15th October 2012, 13:18   #6 (permalink)
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Re: The perfect Christmas cake?

Sorry Louise no, as I brought all the fruit over from the UK!!! I have yet to find ground almonds here, so mine will be brought over at the beginning of December by a friend. I hate with a vengence that ready made marzipan!!!!

Sue
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Old 15th October 2012, 15:25   #7 (permalink)
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Re: The perfect Christmas cake?

Thank you for your replies.

I enjoy cooking and baking so really would like to make one and not buy one from m and s., sue. In August I was sunning myself in lovely turkey and Xmas was the last thing on my mind!

Tonight I'm going to soak the fruit in brandy, and let it soak for a couple of weeks. how much do you use? Enough to cover? And do I need to add sugar or anything else? And do I keep adding brandy daily?

Thanks linda
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Old 15th October 2012, 20:48   #8 (permalink)
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Re: The perfect Christmas cake?

Linda becareful of that recipee cos sometimes you might have had a stressfull day coime home take out the fruit or the cake when made double wrapped in greaseproof get a whiff of the brandy and have to take a swig yooururself and then the next thing you know youve eaten half the cake with a pot of tea and off to Tescos! Agree always made my mince and my fruit warmed in the oven first and then soaked (think of a tea brack method) and then made and oven watched like a hawk and then brandy for the cake and brandy for me, though we used whiskey too. Really depends on if you like a wetter or dryer or fruitier etc cake. If in doubt mix strong hot tea with whiskey and pour over warmed fruit and leave overnight and mix away. Love delias method also. But please please do not make it just cos, if you prefer stonking chocc one do that instead!
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Old 15th October 2012, 21:15   #9 (permalink)
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Re: The perfect Christmas cake?

Lol g& l

Hubby is on the remains of the brandy!

Have to say, the house is reeking of brandy! But feels and smells very Christmassy here already, have the fire lit, feet up, glass of vino and just looking forward to getting the decorations up!

Ps will have a shop bought one on standby in case of any disaster!
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