How much alcohol do you use in Christmas cake?

(19 Posts)

I've possibly f**ked up!

tooearlymustdache Fri 11-Nov-11 21:39:37

how do you mean?

what have you done so far?

I've just got the fruit soaking, there is possibly 3/4 of a bottle of brandy to 3kg of fruit.....

Sherry sorry not brandy

tooearlymustdache Fri 11-Nov-11 21:43:36

depending on how long you leave it to soak (i've left it more than a week before), when you're ready to use it, see if there's any liquid left at the bottom of the bowl/whatever - strain it off and bottle it, use it to feed the cake when it's cooked?

tooearlymustdache Fri 11-Nov-11 21:44:39

basically, the amount of liquid LEFT is the problem

if the fruit soaks it up, fine

if there's any left, use it later

hth

smile

TeamEdward Fri 11-Nov-11 21:44:58

Sounds like a bloody good cake to me!

Delia recommends 3tbs of brandy in her recipe (450g currants, 175g sultanas, 175g raisins, 50g cherries, 50 mixed peel) but I find that rather stingy.
I've got my fruit soaking in 12 - 15tbs of cherry brandy.

I shall also be feeding the cake with cherry brandy over the next few weeks too!
If you reslly think you have too much in your fruit now, drain some off but reserve it feeding the cake later.

So it's ok? Tis my first! A litre of sherry is a lot!

There's nothing in the bottom of the tub! The fruit is lovely and plump!

I was considering starting again!

You've saved me a fortune! Thanks!

tooearlymustdache Fri 11-Nov-11 21:48:39

TeamEdward

i use the Delia recipe too, and think she's taking the piss at 3 tblspns! i used 1/2 a bottle of amaretto this year

I'm using my grandmas recipe and it's pre war, it's very vague and worries me a bit!

Unfortunately my grandma is not really able to give me pointers as she seems to forget things, but wanted to do her recip!

tooearlymustdache Fri 11-Nov-11 21:52:33

storm it will be fine, it's really quite difficult to mess up the mix on a christmas cake

one tip though, if it's got a lot of booze in it, make a high collar around the tin before you put it in to bake, it will help stop the edges burning

Gigondas Fri 11-Nov-11 21:53:43

I think the mary berry recipe suggests a fair amount more to soak the fruit in than delia (and its give or take the same amount of fruit). I'll check in a sec for you but agree that if it is soaked in overnight that is fine.

whilst we are discussing this - how often and using how much does everyone "feed"their cake ?

AmberLeaf Fri 11-Nov-11 21:56:52

Ive got a container of soaking fruits that ive had for a vvvvvvvv long time [years] I have been adding to it [fruit and alcohol] each year cos I keep not being arsed to make the cake

I intend to bake my cake this year but the odds are against it

I know it will taste fab when I finally get around to it.

Ive moved house and carried the container with my important paperwork/laptop etc

Gigondas Fri 11-Nov-11 22:00:01

mary berry suggests about 150ml sherry but leaves it for 3 days (its about the same amount of fruit as in the delia recipe). the other recipe I have doesn't use booze but jam/stewed apple to moisten the dried fruit.

tooearlymustdache Fri 11-Nov-11 22:00:04

i feed my cake every time i have a drink so quite regularly once a week

amber that is quite impressive [thumbs up] i've got a tub of 4 yr old mince meat that DH made, in the fridge, it's wonderful, but we only have about a 1/2 dozen mince pies.

you'll be sad to use that fruit, you know, after it's TLC

I will be soaking till either Sunday or Monday!

I'm wondering if I should miss out the feeding?

As per tradition I'm making loaf cakes, they won't be iced.

Bit of advice, to keep a cut cake fresh keep it in a tupperware container with an apple. My old gran swears by it!

starfishmummy Fri 11-Nov-11 22:08:31

I never ice either. I tend to feed regularly - imo the cake should go "squelch" when it is cut!!

AmberLeaf Fri 11-Nov-11 22:46:21

Tooearly thanks smile I am actually rather proud of my special container!

You're right though, I think I will actually miss it when I eventually use it.

Ive thought about it, I think ive had it since september 2003 maybe 2004.

Im quite serious about making it this year, but I want to make sure it will be appreciated, I will for sure, but I dont seem to know many people that like that sort of cake!

TeamEdward Fri 11-Nov-11 22:52:05

I feed at least once a week. Last year I ran out of brandy <hic> and used Cointreau instead - was delicious! This year I have 7ltr of cherries in brandy that have been steeping since July, so I'm using that brandy. The fruits have gone a wonderful ruby-red colour.

My cake doesn't go squelch, but I wouldn't recommend attempting to drive or operate heavy machinery after a slice of it.

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