I don't want to put candied peel in my christmas cake

[monkeywithacowface]

So should I put some grated lemon/orange zest instead? If so what sort of quantity?

I hate the texture of candied peel but think it will be lacking something if I don't add something citrus. Am using delia's recipe.

I've made this one before, which you can chose what you use, and adds in Orange, lemon and Clementine zest. It is yummy!

www.bbcgoodfood.com/recipes/2607642/make-and-mature-christmas-cake

Replace with dried cranberries and or apricots (cut small)? The cranberries especially add a touch of sour that should make up for the peels.

Thanks guys. I like the idea of cranberries!

Candied peel is the work of the devil so I just add extra cherries, have tried cranberries but not so keen. I do also add orange & lemon zest. I also make my own mincemeat due to the repulsiveness of the damned stuff & it being in all shop bought mincemeat

It is indeed the work of the devil. Who the heck wants tangy grit pieces in their cake?

I have found my people. Who TF likes candied peel?? It's like a practical joke.

I like it but my mum doesn't, so I puree mine to a paste (in the food processor) and chuck it in. I did get that idea from somewhere - Jo Wheatley maybe?

I always use Delia's recipe, and I can't stand candied peel so I just leave it out and add extra cherries. I use grated orange and lemon peel in them, and my cakes have always turned out lovely. (hope I haven't jinxed them, the fruit is soaking in sherry as we speak, ready to make them tomorrow!)