Delia Smith's Christmas Cake!!(41 Posts)
Aaaargh! It said don't even look until 4 hours. I took it out after 2 and a half bloody arsing hours and the bastard thing is burnt to a crisp.
Is she utterly mad? Four hours!?!!!
DH is currently carving off the burnt bits and insisting that all will be well...
Ooh, thank you *LoveMyBoots
Off to buy the ingredients today, very excited. I bake with two friends and we spend the afternoon together chopping fruit, nipping the brandy and talking bollocks!
I'm planning on doing the Delia cake again this year, it was a bit burnt using her timings last year so I'm going to put it in on a lower temperature and take it out earlier.
I do have a question for those who do her cake but don't use her almond paste and icing recipes
because I can't be arsed this year how much marzipan and fondant do I need to buy to cover the cake and do a few little decorations ( think trees or snowmen)?
A vote again for Mary Berry's recipe. It doesn't have to be as hard as Delia makes it.
I make her cake every year, it always takes much longer than 4 hours in my oven it never burns. In fact I'm going to be making it today.
Don't know if she'll do it again, but that Mary Berry Christmas Cake Kit was amazeballs last year......tesco reduced them to pennies afterwards and I bought a couple, gave one to my ma as a joke present, cos she makes fabulous cakes.
I was going to do the other one, but she stole it from me as the first one had gotten such rave reviews from all her chums!
Ive used the Delia recipe lots of times and never had a problem. I also got a few cheap packets of the Mary Berry kit and it was lovely. But someone on here posted last year they had managed to burn it at least twice, when i had to cook it at least an hour longer than it said on the packet.
I attempted to make the Delia Christmas Cake yesterday and it burnt on the bottom! Tempted to try the Nigella one tomorrow now!
I did this one last year. I took it out after 2 hrs and it was done. It would have been cremated after 4 hrs.
Cut off the burnt bits and feed it brandy every day. That should help
In defence of Delia, when I made it a few years ago, it took a lot longer than 4 hours. In fact, we forgot about it, went to bed, woke up in a panic at 2am, dashed downstairs expecting clouds of smoke and it was fine. Actually a little over moist in the middle, it turned out. I think the thing is that ovens are very unreliable at low temps, and some are obviously hotter than supposed to be, mine much lower. I don't have an oven thermometer but keep thinking about getting one for this very reason.
I've been making this cake for about 15 years, in lots of ovens, luckily has never burnt.
I do use loads of alcohol and soak fruit for a couple of weeks. I make 7 every Christmas.
It now takes 10 hours in the bottom oven of the AGA!
Oh you did make me laugh !! Sorry ! I use the all in one easiest Christmas cake recipe in the world. It really is easy and works. If you google you will find it. I think it was from woman and home.
I've made Delia's cake several years and every year it was burnt and dry. I always blamed it non my lack of baking experience and never crossed my mind that the recipe might be wrong, as isn't Delia a cooking god?
I have this recipe in the oven as we speak in prep for a wedding cake. I have never had a problem with it and my OH declares it the best Fruit cake I have ever made.ha! This is my go to recipe for xmas and weddings etc. Not sure what you guys may have done but I make sure my fan assited is 130 oc. And it goes in for 4 hours. I do the same for the top non fan oven but at 150. Hope that helps.
I know this is an old thread but for anyone coming across it:
I've made this cake every year for a long time now and never have problems. I have made a couple of changes though.
I don't use glace cherries.
I don't always add all the egg. I try, but when it starts curdling, I stop. Sometimes there's as much as one egg left that I don't add - that's okay. The main thing is to really beat it well. It takes a good half an hour to do all the mixing but if it's not done thoroughly the cake won't rise, which means it's more likely to overcook.
I wrap cardboard (from old cardboard boxes) around the edge of the tin, coming up an inch or two higher than the top of the tin. I tie it with butcher's string to hold it in place. (I use one layer of baking parchment with the hole cut in.)
It does take less time than she says, but definitely longer than 4 hours. Once 4 hours is up I find it's fine to keep testing it - and around that time I remove the top paper with the hole.
I have a fan assisted oven, so I set it 10 degrees lower than the recipe says. I've done it in several different ovens over the years and it always comes out great. The only time I've ever had trouble was when I was living in Western America - there, the ovens are a lot bigger, it was 3000 feet above sea level, and the climate was very dry - I don't know which of these factors were actually contributing, but the result was I had to halve the baking time to 2 - 21/2 hours. Once I did that, easy.
Persevere! It's way better than a store bought cake.
The ingredient ratios are fine but some tweaking needed.
Spices and mixed fruit can be increased by 10 - 20%
Quantities overall are way (30%) too small (Ditto Xmas puds). Make and KEEP a note of quantities actually required. (Excel useful here You need to fill tin to 5mm from top. Measure the exact volume of your tins to this height and record them in the book to make future calculations easier.
Don't try and mix too big a batch at once - 2 x 8 inch tins max
Spoon in mix into corners/edge first into silicone lined tin.
Wrap tin in 4 or 5 layers of the Telegraph with 3pieces of string up the side.
Use 3 sheets of silicone lay on the top with 1" hole in centre.
If poss test your oven for hot spots with or without fan.
Set timer and leave.
The top will dome. Slice off with sharp knife.
Go to vets. Beg, borrow or steal 220ml syring and 2 inche needle. When cake is cold innoculate with brandy every inch or so, gently pulling syringe out during process so that cake is evenly fed. Next time turn cake over and repeat. A 9inch round and 7 inch square will swallow a whole bottle over 3 - 4 weeks weekly feeding. Keep cake wrapped in 2 layers of silicone and 1 of tinfoil.
Join the discussion
Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.Register now
Already registered with Mumsnet? Log in to leave your comment or alternatively, sign in with Facebook or Google.
Please login first.