The cake is ready to bake, but need urgent final tips.

[BooEekCackle]

So I have 2 x Delia Creole Christmas cakes ready (fruit stewed in booze for 7 days) to go in the oven.

However, Delia does not have tips to line your tin on her website as she professes. I have found a pretty decent youtube tutorial which lines a tin with 3 layers of baking brown paper inside and a layer of foil, then 3 layers of brown parchment on the bottom. All good so far.

However, then I see other Christmas cakes going into the oven with tin foil round them. Also, what about the top of the cake? Do I need to cover it?

Then I heard someone say that her's has never caught fire! WTF. I don't want to sit outside the oven for 4 hours.

Here's my take on the Slater recipe and here's a link to the original. I have it typed up as my daughter wanted a copy. For greater detail on what is needed please refer to the full recipie

My daughters one she made last year....it's a milder texture and flavour not so dark...more like a light fruit cake rather than Christmas cake

Drool...

Thanks everyone X