Christmas Cake..........It's that time.............Who is signing up this year...............

[UCM]

You have a month or so to buy ingredients but this is a copy of what I wrote last year. Please use this thread to tell us of fantastic recipes and to add the general lovliness of anticipation

6oz sultanas
6oz raisins
4oz currants
4oz glacecherries
3oz mixed peel
1/4 pint sherry
6oz butter
6oz soft brown sugar
4 eggs
4oz SR flour
4oz plain flour
pinch salt
1/2 teaspoon mixed spice
1oz ground almonds

Mix together all fruit. pour sherry over and leave to soak for 1 week, covered. Stir frequently until required.

Grease & line a 7 - 8 inch cake tin

Method

Cream butter & sugar until soft & fluffy. Beat in eggs one at a time. Fold in flour, salt & ground almonds. Drain off any liquid from the fruit and mix fruit into mixture stirring until well blended. Put into prepared tin, smooth top and bake just below middle of oven for 1 hour on gas mark 3. Then cover with foil and reduce oven to gas mark 2 and cook for a further 1.5 hours until firm to touch. Leave to stand in tin until nearly cold. remove from tin, prick well and pour over liquid from dried fruit. Wrap in foil or greaseproof paper and leave to mature until a few days before christmas, then marzipan & ice.

Tips: I don't like almonds so didn't use em. I also put some chocolate liqueur in with the sherry. also I don't like marzipan so didn't ice, but did make one for a relative which I did ice and it was easy. I have never made a christmas cake before and I have to say this recipe works like a dream.

Well ???????

I have been lurking on this for ages and have finally decided to take the plunge! I have just put my fruit in to soak. Question: There doesn't seem to be very much liquid in the box, is that right, and can I keep it with a lid on in the fridge?

First time I have made a christmas cake, my mother will be so proud. (yeah, right)

DH makes ours. He likes it. I can take it or leave it.

Will ask him when he's making it - soon, I bet!

Mawbroon, that's how I stored the top layer of my wedding cake and it was still yummy and not at all dry or mouldy when we ate it last Christmas (4.5 years after our wedding).

I've just put my fruit to soak, I'm using my mum's recipe (see my earlier post) but I've used way more brandy as I know she doesn't use much. I agree Beth, there doesn't seem to be much liquid but I guess it's all soaking in.

Should it be kept in the fridge or at room temp?

I have a question about making the cake (UCM's recipe). My fruit has absorbed all the liquid. When I get to the pricking stage should I pour on some extra shery from the bottle, or just ignore that bit?

My fruit has absorbed all the booze too. I hadn't noticed that bit about pouring it over the cake. I am rather tempted to tip some more in the fruit though, it's only been in since thursday night.

Personally i let the fruit soak at room temp - it seems to absorb better that way. It should really absorb all the booze, otherwise your cake mix will be a bit runny and take longer to cook.

Pricking and pouring happens in this house weekly (when we remember) - and that's straight from the bottle (but only a capful each time otherwise soggy cake!)

Last year i used cointreau for the pouring/feeding - gave nice flavour - debating what to use this year (and really should feed it soon - forgot yday)

Mine is cooling now. It needed less time than the recipe (although that could be my oven). 1 hour 10 mins after the temp was turned down (rather than 1.5 hours) was easily enough.

Smells great! How do I stop myself eating it between now and Christmas...

Sorry for sounding a bit thick, but I am still not clear on the whole fruit/booze thing. I have put the fruit into brandy (DP hates sherry) this morning, and it doesn't look like much, so should I add more if it all gets soaked up, or just add more to the cake mixture?

Help please, I am a CC virgin (blimey I knew there was something I hadn't done...)

No don't add any more at this stage other wise the cake mixture can be to wet and not cook probaly.

cool, thanks liziemum

Oh....I'm extremely slow on the uptake! I have just started a thread asking if you (UCM) was doing another Christmas cake thread!

I haven't actually started anything yet....was thinking about doing it in the half term hols (next week)

I might try your recipe this year too.

oooh, ive just decided to bake a cake this year (our 1st xmas by ourselves) should i make it now?

Oh I'm late starting again!! I made this last year and everyone said it was the best Xmas cake!!!!!! I used brandy and rather more that UCM suggested as I basically keep topping up for a week while fruit is soaking until it can't soak anymore up. Last year I was still on maternity leave so made Xmas puddings as well but DH reckons the amount of gas I used and all the ingredients I could buy a luxery one from fortnum's (I think the fact that I nearly set fire to the house lighting it is what keeps him discouraging me!!!!!! I'm going to bake on Sunday and then feed until mid December. Oh I'm so glad that we're doing this thread again. Haven't read all the thread but is there a feeding nite again?

Mine has just gone in.

Bloody hell I forgot you need the arms of a mountain gorilla to stir the damned mixture....but then......ooooooohhhhh, in the world of licking out the mixing bowl, surely licking out the christmas cake mixing bowl with all it's brandified gorgeousness wins the gold medal.

[sated emoticon]

We made ours yesterday. dd helped and for the first time ever when I added the eggs the mix didnt curdle and I learned that you can get a good rise on a christmas cake. Can't wait to try it lol!!

I making mine Saturday! Last year I left it too late then gave up - infact I have most the ingredients still in the carrier bag in the cupboard No idea what recipe to follow yet, will have a good hunt now.

I remember last year that you had to do something different with lining the tin. UCM (or anyone) what do I need to do? I'm baking on Sunday don't want to get it wrong. Cos cake is so yummy!!!

Right I have printed a copy of your recipe UCM

I'll be buying the ingredients today and then I can soak the fruit tonight and get cracking tomorrow

Thanks xx

mawbroon, I do exactly the same with the paper and tin foil.

My cake now all wrapped and sitting in cupboard under the stairs. I have marked a little 'c' in the calender 2 weeks hence (and 2 weeks after that...until mid Dec) when I will open and feed it with more brandy.

I am very Keith Floyd with my measurements of adding alcohol. There is currently a third of the bottle of brandy left (big bottle) for the feeding process.

Oh! I have just read that you need to leave the fruit to soak for a week! I think It might just have to be over night (surely the fruit has a certain saturation level IYSWIM? Once it has soaked the sherry up it can't soak it up anymore)
I won't be able to get it done next weekend if I leave it a week.....oooooh noooo dilema!

I only soak my fruit overnight.

I remember this thread from last year. Made the damned thing only to dicover once it was in the oven that I'd forgotten some vital ingrediant, so ended up getting one from M&S in the end. Recently discovered this huge heavy lump of aluminum foil in our cupboard - 'twas last year' cake, and apart from a little bit of mould at the bottom it looked perfect!

Am I too late for this year?

Lizziemun I think I only soaked it overnight last year too...I will soak it overnight and do it tomorrow. Next weekend is too hectic to make it really.

2sugars....noooo not too late

I've just put all of my fruit in to soak. I'm using this recipe though I have replaced 2oz of currants with 2oz of cranberries and I'm not solely going to use macadamia nuts.