quick question ...when is the right time to bake a Christmas cake? (merged)

apprentice_tycoon

I always make my Christmas cakes around now, half term-ish, but each Christmas I promise myself that I'll make it sooner to give it longer maturing time, but I never get around to it.
Does anyone know for certain that a cake made in september is better than one made in october?

Hermia

My mum has made them in September and October depending on how organised she is. She says that as long as you put some booze in it each month up to Xmas it'll be fine. I do warn you that you can get drunk just sniffing my mum's cake though!

rchddap1

Did mine 2 weeks ago.

Will never forget my first Xmas cake though....ability to get people drunk at 100 paces!

These days I do a non-alchoholic version using cranberry juice as one of my OH's daughters has a thing against alcohol. Or that's how it started anyway. People still like it...and I don't have to spend the extra cash of booze just to stick in a Xmas cake...far better to put the cash towards some of the 'good stuff'.

cheekymole

Yes, that's right, as long as you soak the fruit for a couple of days before and then, once it's cooked, keep it wrapped in the greaseproof in an airtight container and feed it once a month with alocohol, you will have a deliciously moist Christmas cake. I've made mine in December before now and just fed it every couple of days and it was still just as nice (so I'm told anyway, I hate the stuff!!!)

16011996

am making mine this weekend. always do do it first weekend of half term hols. no idea why, just habbit i guess.

grannysmith_2

In my family Xmas cakes and puddings should be made Bonfire night!

Zziggi

I did a cake decorating course and the tutor (a qualified cake decoarator who ran her own business) said that if you want your cake to 'mature' quicker because you've made it last minute, then freeze it, let it thaw fully and then decorate. She said she makes her cakes last week in november/first week in december ready for xmas. i tried this method with a fruit cake(non-alcoholic) i made earlier in the year and the freezing process did no harm to the cake.

Queenie

Traditionally, Christmas Cakes were made at Easter (when eggs were at they cheapest).

These days, recipes don't feature in the magazines/shop recipe cards until around now (or, couple of weeks ago).

Christmas cake can be left to mature for a couple of years with a regular top up of alcohol (the alcohol acting as a preservative - but, the cake must be wrapped and stored well).

My boys made their first this week and it smells delicious! But, we'll be eating that *this* year. (Children don't have the patience to wait a year or two )

neets

Ok, i'm about to make my first attempt at a christmas cake, and have chosen Delia's recipe, only problem being it states that you have to wrap brown paper round the outside of the cake tin for protection while it's cooking. I haven't got any brown paper therefore, my question is, is it essential to do this, and/or has anybody any suggestions for alternatives to brown paper??

Any help in preventing a potential disaster would be much appreciated!

squeaky

Yep - greaseproof paper will work just as well. It is a good idea to help protect the top of the cake from burning.

We have another very recent thread on Christmas Cake so I'll merge this post into it shortly.

Best of luck

apprentice_tycoon

Newspaper does the job just as well....smells lovely as it bakes!

edit -you don't need string either - I just staple strips of folded newspaper together and wrap them around the tin and secure with a couple of paperclips