Christmas cake who's best??

[roosterroo]

This year for the first time ever I am making our cake, with my keen DS1.

I have the christmas books from Delia and Nigella, there is also a cake receipe in this months pull out in Good Food.

spoilt for choice

who do you rate?

TIA

I think they're all good it's just down to yr. own preference. No one eats it in our family now but i used to soak the fruit for a while before making it [it makes it more moist IMO]

Delia's - every time. Have tried many others, none as good.

First of all a christmas cakes in my opinion should be moist and light. Ive eaten some heavy gut busting burnt cakes. Too rich to give you the stomache ache from hell - all you need for the christmas period. Heavy black fruit dry just like some awful wedding cakes I dread!

A cake should have the fruit soaking in alcohol and fruit juice before cooking this aids moisture.

I really hate glace cherries (who invented these?) and canid peel both ingredients spoil a cake.

www.bbcgoodfood.com/recipes/8162/sherry-and-almond-christmas-cake

This Jane Hornby cake I've made 3 years on the trot and is a real winner. But rec chopping almonds first. Perhaps a 22cm tin too as mine always rises so high. Cook mine 4 hrs too.

Nigel Slaters is good.

Always use Delia's recipe, cooking ours now, and will "feed" it brandy at least every other week, sometimes more. Results in a great moist cake.

I hate the candied peel too, evil stuff.

am going to check out Delia and maybe mums Mrs Beeton book - its a very old paperback which is in several pieces

At Borough Market ( and I'm sure many other places ) they sell all manner of whole candied fruit, which is just such a different product to that awful precut slimy yet dry stuff you get in the supermarkets.

You can then get the mix you like - I love lime especially, and cut to the thickness you like.

taffeta I know what you mean about the candied fruit I just didn't put it in the cake or pudding (Dc's hate it) even when I did it fresh like you !!I have actually candied my own ginger with fructose 'cos of my diabetic DH.

bacon I love the sound of that cake you linked to - will try that this year, thanks .

thanks
bacon may well try that one looks fab.

just need to get all the ingredients now

delia's every time

I found this one last year and it was delicious. I think it came from the Daily Telegraph.

Catalina Stogdon?s Christmas Cake

12oz (350gm) Golden Sultanas (soaked in cognac overnight)
12oz (350gm) Raisins (soaked in cognac overnight)
5oz (150gm) Chopped Mixed Peel
3oz (100gm) Glace Cherries
1oz (50gm) Walnuts, halved
12oz (350gm) roasted Hazelnuts
12oz (350gm) unsalted Butter
10oz (300gm) Dark Soft Brown Sugar
7oz (200gm) Good Quality Plain Chocolate
4 Medium Eggs
10oz (300gm) sifted Plain Flour
2 tsp Mixed Spice
1 tsp Cinnamon
10fl.oz.(300ml) Cognac
Zest & Juice of 3 Lemons

Method:
Preheat oven to Gas 3 (150deg.C)
Butter and line 8? Pan.
Melt chocolate over a low heat
Cream butter and sugar at high speed, then add melted chocolate and eggs at slow speed.
Fold in flour, spices, lemon juice and zest, followed by half the cognac.
Add fruit & nuts gently into the mix without breaking the cherries of the nuts. Combine well and pour evenly into the pan.
Cover the top with a disc of greaseproof paper and cook for 2½ - 3 hours until a knife comes out cleanly.
Allow to cool in the pan, then turn out and pour some cognac over whilst still warm. When cold, add more cognac and wrap with cling-film and store in a cool, dry place.