Xmas cake virgin - what do I need to do/know?

[MooMinCow]

OK, have never made one before, but fancy having a go making a small one this year (just for myself and DH as doubt kids will eat it). It has to made weeks in advance right, then kinda fed with booze?

Any tried and tested recipes/advice please?

I always make my Xmas cake from a recipe from an old cookbook of my mums called 'The Cookery Year.' And I should have made it by now [hblush] I don't even know if you can still buy the book, it was published in the 70's. But its always a winner. I suppose the biggest tip I'd have is to find a well reviewed recipe and to make sure you wrap it well (layers and laters of greaseproof paper alternating with foil - you don't want the air getting in, no bugger disappointment than a ruined cake....) And feed it brandy over the coming weeks until its as drunk as you'd like to be....

I really should get on with mine or it won't be drunk enough

I use the one in the Nigella Domestic Goddess book. It always turns out well. My tip is to not bother with wrapping the tin in brown paper etc when cooking - I just wrap the outside in a layer of foil and then cover with foil with a hole in once it's brown on top. It's never been burnt or dry on the outside and is a lot less hassle. I made mine in July so will be very, very boozy by Christmas!

I use Saint Delia every year and have never had any trouble with it. My fruit has been soaking for ages and I will start baking this week.

ok thanks. think will try the Nigella one as I have the book. after baking should it be kept tightly wrapped in air tight tin then? how often should I feed it and when is it ready to ice?

July (faints). have I left it too late?

Delia for me. I do do the wrapping and covering in newspaper as it helps it not burn.

I'm making mine next weekend. I feed mine roughly once a week if I remember - make holes all over it with a skewer and then slowly drizzle a capful or 2 of alcohol (I do brandy) over the cake trying to get it in all the holes. I wrap mine in greaseproof and foil and then in a tin. I usually ice it just a few days before Christmas - marzipan on 1 day and then ice on the next day.

Good luck!

No, it's not too late I made it in July because it does taste better if it's had a few months to mature but I've often made it just a few weeks before xmas and it's still been great.

well, baked the cake last Thursday and it is now sat in Tupperware box wrapped in layers of foil & greaseproof paper pickling nicely.

I used the Nigella recipe in the end. the cake looks quite pale and golden - I always thought Xmas cakes were v dark? or is it the lack of black treacle that has made it blonde looking? Will it darken as it matures?

Hope it tastes ok, (was surprised by lack of baking powder/raising agent in recipe) and not a leaden lump of alcoholic dried fruit in 6 weeks