Is it too early

[dunkinhobnobs]

to make my Christmas cake next week?
Usually wait til late October but have been signed off work for 2 weeks with broken toes so wondered whether to us the time to get ahead. Is it a bit too early though?

Definitely not too early. The earlier the better! I meant to make mine last week but at this rate I’ll be lucky to get it underway next week.

Which recipe do you use?

Sounds a good idea, it will have time to mature. I’m off for a couple of weeks shortly and I plan to make one.

Never too early. Just allows longer for soaking in alcohol

Not too early. I have all the fruit & nuts soaking in a bowl at the moment. Will probably make it next week!

Noooooo! Not too early. All the longer yo soak up the booze!

Although, when is Stir Up Sunday?

Stir Up Sunday is Nov 24, this year. I always make the glorious cake earlier than that though.

November? Blimey, I thought it was early October.

On a side-note can anyone recommend a recipe for making mini cakes? I usually follow whatserface's but don't know if you can split it in to, say, 4 smaller cakes.

Delia!

elQ I make one 8" square cake and after feeding it and letting it mature I cut it into 4 x 4" square cakes before covering in marzipan and icing. Alternatively I have a recipe that gives ingredients for various sized cakes - both square and round. I can post it on Monday (currently on holiday)

Oh Woollyback that'd be most appreciated. TIA.

I'm also on holiday - hope you're having a lovely time!

@elQuintoConyo I used to make mini cakes in tuna tins with my year 2 class. They were just the right size. Sorry I can't remember which recipe I used but the parents and kids loved them!

@elQuintoConyo

I've made Xmas cakes in baked bean tins in the past

www.thepinkwhisk.co.uk/2012/10/christmas-cake-baking-time.html

Has volumes and times (the recipe is slow slow thing - absolutely my favourite cake ever)

Utterly fantastic, thank you so much!

@elQuintoConyo

Do you still need my recipe or are you sorted?

I bought my dried fruit yesterday and I'll start soaking it tomorrow - probably in a mix of amaretto and orange juice.

Yes please Woolly

@elQuintoConyo

Hopefully you can see the proportions in the photo. If not I'll take photos of smaller sections and repost. I've done the metric section but there is an imperial version if you prefer.

Cook at 140C/275F/Gas Mark 1

Line tins with greaseproof paper and wrap the outside of the tin with brown paper.

Put the fruit and nuts in a bowl, add the lemon rind and brandy. Stir well and cover. Leave to soak overnight if desired.

Sift the flour and the mixed spice into a bowl. Add the ground almonds, sugar and butter. Measure in the treacle and add the eggs. Beat until glossy either by hand or with a mixer. Use a metal spoon to add the fruit mixture.

Spoon into your prepared tin. Bake in the centre of a preheated oven. Test after 2.5 hours. Cover the top with brown paper if necessary to stop burning. Remove from the oven when cooked and leave to cool.

Wrap and feed as usual.

Can see it loudly and clearly! Thank you very much. I shall print it off and keep it, it's very handy.

Once again thank you