Creole Christmas cake

[drspouse]

If you make this do you REALLY buy all those different liqueurs to soak the fruit? It just seems so many but I know everyone swears by it!

Also - where do you buy whole candied peel?

I don’t do Delia’s, I use my mum’s recipe which she learnt at school but I only ever soak the dried fruit in brandy so I wouldn’t bother with more than one type!

If you make this do you REALLY buy all those different liqueurs to soak the fruit?
Nah. Brandy and/or black tea. But do soak overnight to really plump the fruit.

And candied peel comes from the supermarket.

But all her Christmas stuff is delish and can survive any shortcuts.

I just realised I didn't specify - I meant the Creole cake. I'll see if I can get my title edited.

My Delia Christmas cake has just brandy.
BUT, I soak the fruit in way more brandy than she suggests.

What do you mean by whole candied peel? If it's for the cake, just by the chopped stuff in the supermarket. Otherwise, online.

I think you might need to post the whole recipie. It sounds like she has several recipes!

It's this one.

https://www.deliaonline.com/recipes/occasions/christmas/christmas-cakes-icings-and-toppings/creole-christmas-cake

It's this one.

https://www.deliaonline.com/recipes/occasions/christmas/christmas-cakes-icings-and-toppings/creole-christmas-cake

Sorry, can't help. I do the traditional one, have never tried the Creole one.

Waitrose has the pieces of candied peel. I can't honestly say that in a cake I can tell the difference between cut mixed peel and the more expensive stuff.

I do but I already have rum and brandy normally and use my own sloe gin instead of port. That means I only buy cherry brandy and once bottle lasts for years. Actually making it tomorrow as fruit has been steeping all week.