Christmas cake recipes snd when to make it?

(31 Posts)
applegate Sat 02-Nov-13 10:04:50

So last year I made a cake in November and it was definitely a bit dry sad despite me thinking that I had followed delias recipe perfectly, dm made one ten days before Christmas and it was really moist!
So what are your best recipes/tips and when is the best time to make it? ?

Oh the simmer and stir recipe says make ahead from three months so making a cake now would be more than fine.

kinect your recipe was probably this BBC good food one or Nigella has one in her book Feast. I made the simmer and stir last week but played around with the mixed fruit including cherries and prunes and excluding macadamia nuts for almonds. Dh has requested it topped with glazed nuts and fruit. Currently feeding with Tesco value dark rum. May switch to Aldi amaretto soon because I have drunk all the rum to add depth.

makemineapinot Sun 03-Nov-13 22:13:15

didireallysaythat thanks. Couldn't open link on my mobile. Will have a look now smile

Delia smith. Old but best!

Now now now!! Feed regularly. Warn drivers..... ;)

nextphase Sun 03-Nov-13 08:19:39

mn cake recipie

it was on one of the e-mails last week.
In the oven atm

CharlotteBronteSaurus Sun 03-Nov-13 07:55:03

I do delia's classic christmas cake, but with more booze for soaking the fruit, and a good 30mins less cooking time.
we did ours on Friday.

didireallysaythat Sun 03-Nov-13 07:48:53

makemine no I've not done small ones before but the link has the times for smaller tins and I think in last year's comments some one commented on times. When I wake up properly I'll take a look....

makemineapinot Sat 02-Nov-13 21:28:33

didireallysaythat I'm planning on making mini Christmas cakes in bean tins with my p2/3 class this year but not sure about cooking times! Have you done thus before and gave any tips?! Thanks!

dementedma Sat 02-Nov-13 20:03:39

Fruit soaking tonight. Will bake tomorrow. Am doing a boiled fruit one where it is all done in a pan before putting in cake tin. Should be OK

didireallysaythat Sat 02-Nov-13 18:49:46

I'm doing the pink whisk one again (the fruit has been in brandy for a month already). Worked last year - if I remember correctly you cook it really low. This year I'm going to make mini cakes in bean tins to give away

www.thepinkwhisk.co.uk/2012/10/christmas-cake-baking-time.html

applegate Sat 02-Nov-13 16:17:16

Oh now I am wondering if the suggested time for the delia one was too long and that was why it was dry.I might try another recipe though , is the mumsnet one in the recipe section?

marssparklesdownonme Sat 02-Nov-13 16:00:36

Just taken a Nigel Slater cake out of the oven. I feed it brandy each week until I marzipan and ice it. Its always lovely and moist. I wrap it well in greaseproof and keep it in a tight lidded tin.

My Nigella one is in the oven as I sit here smile

She suggests wrapping the whole tin in foils straight from the oven to trap in moisture until it cools, then remove from tin when cool and double wrap in foil in an airtight tin. No memtion of feeding it but I will! Great idea about calpol syringes, thanks!

newpup Sat 02-Nov-13 15:18:44

Yes I second the medicine syringes to feed the brandy in too. :-)

newpup Sat 02-Nov-13 15:17:38

I am making mine tomorrow. I use a really old recipe that belonged to my granny. I soak the fruit for 48 hours in brandy and orange juice. I think the reason for making it a long time in advance is to give it drinks! I wrap mine in tin foil and keep in an airtight container. Every week I open it up make small skewer holes and give it a drink of brandy! By xmas it is lovely and moist. Yummy too. My mil makes hers Xmas week and it is moist but not as 'drunk' as mine. :-) I have found that wrapping it in tinfoil helps too.

Kinect Sat 02-Nov-13 14:56:01

The other year I made a Xmas cake using a recipe off another forum. It was really easy, it involved stirring some of the ingredients in a pan. I haven't been able to find the recipe since. Does anyone know what recipe I am referring to?

maybe3x Sat 02-Nov-13 14:49:07

I was just about to post a similar thread to this so thank you! What is the much talked about recipe? My Delia one was a bit dry and I did James Martin one which was the same.

nextphase Sat 02-Nov-13 14:42:56

My delia cake has been dry before.
I'm trying the much shouted one on MN at the moment - fruit soaking as I type.
I'm going to note the reduced cooking time that seems to be a recurring theme - and check after about 2 hrs.

I wrap the tin in foil before putting it in the oven, rather than brown paper. Works just as well and a darn sight easier!

Purple2012 Sat 02-Nov-13 12:50:59

I started making mine last weekend - I have a lot to do. I never have a problem with it being dry. I do put extra fruit in and soak it in brandy.

TheFallenMadonna Sat 02-Nov-13 12:50:19

Oh yes, I check from 2 hours on, and remove as soon as skewer comes out ckean.

Calpol syringes are good for cake feeding too.

TheFallenMadonna Sat 02-Nov-13 12:49:26

I do Delia. I soak fruit in rum rather than brandy, and much more of it. I don't add nuts, and add prunes instead. Making today, and will feed with more rum every week.

Delias recipe has a phenomonally long cooking time (there was a thread last year about it)

I did mine last week - a 12" x 12" with divides (so 4 6"x6" ones).

Fruit soaked in lots of Amaretto for 3 days. And the tin lined with greaseproof and silicone paper then brown paper round the sides, underneath and a piece on top with a hole in it (taking NO chances grin )

It was meant to take 4 hours.
It took 2 and a bit.

If I'd left it for 4 hours it would've been a brick.

WallyBantersJunkBox Sat 02-Nov-13 12:39:54

I use Deliahs recipe but am more generous on the booze. Her creole version is nice too.

It's all about feeding. I've found the small spoon size from the Calpol bottle works a treat at getting brandy down the skewer hole. When you feed it the next time, turn the cake over and feed from the bottom, and vice versa.

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