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Original poster

Christmas Cake Packs - which one?

23 replies

Susan55 · 30/10/2011 08:19

When DD changed schools I lost access to the Christmas Fayre where the best Christmas cakes in the world are sold Shock, I managed to get a friend to smuggle one out for me last year but feel that this year I should have a go at making my own (trying to do the 'perfect mother at Christmas thing'!) . Cake making isn't my forte so I thought buying a Christmas Cake pack might be the answer ... both Lakeland and Waitrose seem to do one - did anyone try one of these last year ? what are they like? which is most recommended? etc

OP posts:
DrSeuss · 30/10/2011 10:40

The packs are just ingredients, weighed and ready to go!

www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

Christmas cake is nothing like sponge-just chuck it all in! I treble the brandy and double the spices,

LowLevelStabbing · 30/10/2011 17:27

I've just done this recipe and it really is very easy. All you have to do is weigh and mix.

LittleDragon · 30/10/2011 17:30

I get the pack from the food weighouse and find that really easy to do with DS who was 5 at the time. It only cost me £3.99.

MaisonCupcakeBlog · 30/10/2011 17:48

Not made either but am told the Delia Waitrose one is pretty good.

OhYouBadBadGhostie · 30/10/2011 17:54

the recipe DrSuess linked to is so very easy. Dont worry about the egg curdling nonsense Delia mentions - its never made a difference to mine. And you can swap out ingredients. I dont like candied peel so put in extra glace cherries. Remember the cake bit is just the scaffolding for the fruit.

Strawbezza · 31/10/2011 17:27

When is the best time to make a Christmas cake? Should it be pretty soon? Or is it best to wait until early Dec? Does it matter?

DrSeuss · 31/10/2011 21:05

Best done soon but here's a cheat that works. Make cake, place in freezer till solid, defrost, ice. You know how lots of things go a bit mushier in the freezer? Fruit cake does too and comes out magically matured. Works!

DrSeuss · 31/10/2011 21:06

Forgot to say, wrap in foil before freezing.

Baffledandbewildered · 31/10/2011 21:27

Don't buy the tesco Mary berry one have made two both terrible see my thread . Good luck

Original poster
Susan55 · 01/11/2011 16:23

Many thanks for all the advice - I'll definitely try the freeze/defrost/the ice tip, as I prefer a softer more mature texture. I'm assuming you complete all the brandy feeding before it goes in the freezer?

OP posts:
DrSeuss · 01/11/2011 18:12

No, brandy comes later. Cool it from the oven, or leave overnight in the switched off oven for big cakes and never take them out of the tin until they are completely cold. Wrap, freeze, defrost, feed, feed, feed. But feed just a bit at a time or you'll end up like my mate who iced her cake the week before Christmas and put it away in a tin, only to find it in a pool of sticky brandy that had leached out. The icing went brown and fell off. It was more brandy with a bit of fruit cake!

Original poster
Susan55 · 02/11/2011 09:50

I've also recently heard that using Vodka to help stick fondant icing to the cake works well! And of course Christmas cake is great eaten with a glass of mulled wine!

OP posts:
DrSeuss · 02/11/2011 13:28

The vodka thing works really well. Up here, we like our cake with a piece of Wensleydale. Sounds bizarre but don't knock it till you've tried it!

Original poster
Susan55 · 04/11/2011 17:08

You've all inspired me to have a go from scratch using Delia's recipe .... I've bought all the ingredients - expect yummy smells from my kitchen on Sunday afternoon. :)

OP posts:
LowLevelWhiiingeing · 04/11/2011 17:37

Brilliant! Don't forget to soak your fruit on Saturday night Smile

DrSeuss · 04/11/2011 20:20

Don't forget t'Wensleydale!

debka · 04/11/2011 20:50

Mmmm fruit cake and Wensleydale... I once made an apple pie with Wensleydale in it, now that was good too...

Original poster
Susan55 · 06/11/2011 11:59

First crisis of confidence Shock ... I have a fan oven and recipe assumes a conventional oven ! Guess I'll have to just depend on the 'does it spring back' test.

OP posts:
LowLevelWhiiingeing · 06/11/2011 12:45

just lower the temperature by 10 degrees for a fan oven.

DrSeuss · 06/11/2011 20:39

So? How was it for you, Susan? :)

Original poster
Susan55 · 07/11/2011 22:57

Well it certainly looked and smelled good. Eggs only curdled a little bit ! It's currently in the freezer - will defrost it tomorrow and then start 'feeding' it. Next up is the marzipan icing, although I'll wait until closer to Christmas to make that.

I can't wait to find out what it tastes like now! , will certainly try it with Wensleydale, or maybe with Stilton (I used to regularly eat Eccles cakes and Silton when I worked in Liverpool).

OP posts:
LowLevelWhiiingeing · 07/11/2011 23:35

It'll be good, I promise! I made one a couple of weeks ago but it was too shallow so I had a taste: REALLY GOOD! going to make another, taller one, tomorrow.

DrSeuss · 08/11/2011 10:07

Glad it went well. Can't personally fancy it with Stilton. Hmm

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