Christmas Cake.

[beardsrock]

Not sure if there is already a thread about Christmas cakes, I had a quick look but can't see anything so thought I'd start one!

Here is the cake that I will be making.

This will be the third year that i have made it and it has always been a success. I plan to shop for the fruit this week and then make it next week, I think it's bad luck to make it before October

Lat year I used a mix of raisins, figs, dates, currants and cranberries for the fruit and I was very happy with the result. I'll use the same fruit this year and plan to feed it with Glenfiddich and port.

The smell whilst the fruit is steeping in the pan is incredible! and has to be taste-tested of course

I agree with everything Penfold said. Make sure the weight of fruit you use matches the weight of fruit in the recipe, and definitely rinse and dry the cherries in syrup. My preference would be rum over sherry for soaking and feeding, but either will work perfectly. Let us know how it goes!

I am making Nigel slaters this year. I normally make Delias so a break with tradition

Can I use flaked almonds instead of ground almonds? I have flaked and it seems pointless to buy ground.

Also, daft question bt 'shelled hazelnuts' are just hazelnuts without their shell yes?

lisbapalea we always add up how much dried fruit in cake and then raid cupboards for the same amount. Topping up with Aldi bargain mixed fruit as necessary. Works a treat. Just soak it well, as everyone has recommended.

Also if you have made any fruit liqueurs, drain them and use the already heavily infused fruit (we tend to draw the line at using the sloes from sloe gin).

Great! Thanks all - I rinsed the cherries and dried them by putting them on a baking sheet in the oven which wasn't on but was warm from being used earlier. I used half and half sherry and run. Fingers crossed it all works out!

Fruit soaking here. Love Xmas cake. I use Delia's recipe but replace candied peel and cherries with dried cranberries. Soaking in calvados this year.

Off to give fruit a stir and a possible top up!

Dartmoor I've done Mary Berry' s Victoriana Christmas Cake. My first ever, as we're hosting my mum for the first time. I did use sherry, but I adjusted fruit proportions to reflect cupboard content, as described by others, and I am very pleased with how it's turned out. I soaked the fruit for 4 days, and the resulting cake seems reasonably moist. It's wrapped up and in an air tight box, and I wasn't planning on feeding, as the recipe doesn't mention it - will that be ok do you think cake experts??

Love this thread!

I use Delia's recipe and always make it during October Half Term. I bought the ingredients yesterday and am getting excited now.

This might seem a daft question but can I use a different spirit for feeding to the one I am using for soaking? I have had fruit soaking in brandy for a couple of weeks now.That used up the last of the brandy and as none of us actually drink brandy I am trying to be frugal and wonder if I can use any of the other alcohol I have in the cupboard when it comes to feeding?

Does anyone have any recommendations for a nut free Christmas cake? It'll be my first time!

Try the Mary Berry one, just leave out the chopped almonds.
And don't use marzipan.

Thanks! Any booze recommendations?

lisba i've made cakes before where i've combined the fruit weight and just made sure the alternative fruit I used matched it and it turned out just fine.

Sherry/dark rum will be fine for feeding it.

I still haven't made mine delays on getting our floor fitted mean we haven't been able to unpack the storage unit so I have none of my baking stuff. Right now I'm looking at mid November. I'm not too worried, as the first time I made the recipe I use now I was heavily pregnant and it only got done end of Nov, so i know the cake will be fine. It's just that it's become an October ritual for me and i'm feeling a bit out of sorts not being able to indulge it (is that sad?)

oh bugger....i just responded to that post without checking the next page

As you were.....

slithy what booze do you like? I use port as it's sweeter and I prefer that in my cake. We have whisky but like really peaty malts and they don't work well in a cake. Neither of us like brandy so we have none in, though we do have calvados which was a gift.

See I don't really like any booze like that, I'm more of a vodka lemonade person. I do like apricot brandy though, would that work?

slithy oh yes, apricot brandy would be fantastic. Make sure you put dried apricots and peel in the cake.

Yay I'm getting excited!

Have you thought of using limoncello?
Might have to be served with a health warning

Apricot brandy sounds delicious. Calvados definitely works, as does Cointreau, brandy, gin, sloe gin, port, christmas pud vodka, bramble vodka, plum brandy, cherry brandy, sherry (can you tell I've made a few of these?!)
Never used limoncello, though, mainly as I prefer almost everything else. I think I'll have to try it now you've mentioned it, though!

queenrollo you can soak your fruit now... it can sit there in its boozy bath getting sozzled for weeks!

I soaked my fruit tonight and thought I had enough alcohol but turns put I only had 100ml of brandy and 100ml of whiskey. I figured 100ml wouldn't be enough so I soaked it in brandy and whisky?

Have I just ruined my fruit?

Not in the slightest, SpottyTheDogWink!

Wow, the thread really took off!

Still at work at the moment but will read the whole thread later on.

Tring a ling a ling!

Someone up thread asked for ideas for a non-fruit spiced cake....can I recommend Dan Lepard's spiced honey and treacle cake. Utterly delicious, a complex rich flavour with great spicing. I usually add a few extras such as soaked dried cranberries and slivered almonds.

Fruit soaking, gooseberry vodka and brandy.
A strange cacophony complete with the gooseberries from the vodka, smells good. Might get around to baking on Sunday.

Thanks snausage. I was going to do Nigel Slaters have decided to do Delia's again.

I already have the hazelnuts for Nigels so could I just add them to Delias along with the choppe almonds she uses. Would that be ok?