Recipe for Christmas Cake

zippybungle

Hi,

No, I didn't freeze it. Made it in October, wrapped it in greaseproof paper and then stored in a large tupperware container, every now and again I prodded it with a wooden skewer and 'fed it' with brandy (poured over a spoonfull)

Zippy x

Sunnygirl_2

My mum used to make hers in July and just treated it as per Zippy above with the alcohol and greaseproof. It was only when she started working full time that it ended up being made in about November. Hers always turned out fine being made so early. You'll have to make sure its a really rich mixture though rather than a 'quick easy fruitcake' type recipe so that it keeps well.

nannaC

Hi, October is fine, I make one large square [cut into 4 squares for gifts], then 2 in 2lb loaf tins, wrap them in greeseproof then tin foil. I use an old old recipie, the cooks the fruit in half the butter/sugar/tea/whiskey, melt butter/sugar in large pan add little tea/whiskey plus the fruit minus cherries and simmer for about 10-15mins keep stirring to prevent sticking, leave to go cooler but not cold. I then mix all the other ingredients in my kenwood, add this to the pan finally stirring in cherries and a splash of brandy. This is then put into greased tins [that are wrapped in newspaper,place on baking trays lines with newspaper and bake [it takes less time to cook than normal, I also cover the top with a greased butter paper half an hour before cooking is finished to stop the top burning. This makes a really moist cake so it can be made any time up to begining of Dec.

Butterfly_Brain

IT IS NEVER TOO EARLY FOR A GOOD CHRISTMAS RECIPE

CHRISTMAS CAKE

1 cup water
1 cup butter
1 tsp baking Powder
1 tsp salt
2 cups brown sugar
Juice of a lemon
4 large eggs
1 cup mixed nuts
1 cup mixed peel
2 cups dried mixed fruit
bottle brandy



Method:

• First, sample the brandy
• Take a large mixing bowl; check the brandy again
• To be sure that the brandy is of the highest quality – pour one cup and drink. Repeat once more
• Turn on the electric mixer and beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again
• Just to make sure that the brandy is OK try another cup.
• Turn off the mixerer
• Break 2 eggs and add to the bowl. Chuck in the mixid peel and dryed fruiet.
• Pick frute off the floor
• Mix on the turner
• IF the peal and fruet gets stuck in the beaterers pry it loose with a drewscriver
• Chek the brandy fro consisticensity
• Next , snift 2 cups of salt or something who givezzzzzzzz a damn
• Chec the brandy
• Now Shift the lemon juce and strain your nuts
• Add 1 table

• Add a spoon of sugre, or somefink, whatever you can find

• Don’t forget to beat off the turnrer

• Grease the oven
• Turn the cake tin 360 degrees and don’t fall over
• Finally – throw the bowl through the window, finish the brandy and fall into bed

CHERRY MISTMAS
:rotfl::rotfl:

freakyogre

Butterfly_Brain wrote: »

IT IS NEVER TOO EARLY FOR A GOOD CHRISTMAS RECIPE

...snip...

LMAO, that's so funny :rotfl: I'm sitting here chuckling away to myself.

lizimuffin

Hi there, sorry to jump on this thread, but I need help and kinda along the same lines. I always make Yule gifts (last year made biscotti, dried orange and clove decorations, and a few other bits. I want to still make something homemade but something savoury this year, was thinking of a carrot chutney (with homemade crackers and soft cheese) I can find lots of recipes for chutney but none that I can make in August/Sept to save time nearer Yule as I'm having everyone round here this time! Has anyone got one that they have used before and that will last a few months in a dark cupboard? Thanks to all.

meanmarie

Butterfly Brain...love that recipe, but think that I would try Nanna Cs one as well....usual quantities I suppose NannaC?

Marie

thenanny2die4

Lordy, can't believe I just wondered the same thing and immediately found this thread. I'm sure my Mum used to make hers in September or October or roundabout then...

Anyway, Butterfly Brain, I've not laughed so much since, er, well actually I can't remember when; and I had to snicker really quietly so I didn't wake up the OH . Thanks for that. :rotfl:

adsk

I make my cake in August. Starting early makes a different and it's a big improvement over when I used to make in October. I'm sure making it in July will give even more time to improve.

I always keep a little cake back to eat later in the year. I had some last week (so 10 months old) and it tasted fantastic!

lizimuffin

Hi there, sorry to jump on this thread, but I need help and kinda along the same lines. I always make Yule gifts (last year made biscotti, dried orange and clove decorations, and a few other bits. I want to still make something homemade but something savoury this year, was thinking of a carrot chutney (with homemade crackers and soft cheese) I can find lots of recipes for chutney but none that I can make in August/Sept to save time nearer Yule as I'm having everyone round here this time! Has anyone got one that they have used before and that will last a few months in a dark cupboard? Thanks to all.