Recipe for Christmas Cake

Penelope_Penguin

I use my own recipe

VfM4meplse

Penelope_Penguin wrote: »

I use my own recipe

Agreed. Delia is well over-rated.

elsien

An old one that's been passed down the family. Although I suspect I use slightly more brandy that the original people.

Rikki

I make my Gran's cake recipe.

scottishminnie

Mine is adapted from a BeRo recipe in the 36th edition book. I leave out the chopped peel and replace with cranberries and I soak the fruit in alcohol for 3 days beforehand.

It's worked for the last 20 years so I don't plan on changing it anytime soon:)

Rikki

scottishminnie wrote: »

Mine is adapted from a BeRo recipe in the 36th edition book. I leave out the chopped peel and replace with cranberries and I soak the fruit in alcohol for 3 days beforehand.

It's worked for the last 20 years so I don't plan on changing it anytime soon:)

Me too I hate peel. _pale_

VfM4meplse

scottishminnie wrote: »

I soak the fruit in alcohol for 3 days beforehand.

Mine has been soaking for nearly 3 wks as I have been too lazy to buy the baking parchment .

Am also in two minds about using eggs, as I would love to make a vegan version but really don't want to make a mistake and end up wasting my expensive dried fruit (and port!). Has anyone got a reliable, tried and tested egg-free recipe?

lostinrates

I love peel!

Actually, a friend is making my cake this year as her gift to me, and I'm making a second no added sugar dried fruit cake.

I really want my mother's special recipe but she won't share.

Alternatively...if I wasn't being OS...my favourite fruit cakes in the world can be shipped from the Collin street bakery in US ....for a hefty price....but they are SO good.

DianneB

I always make the one from an old Readers Digest Cookery Year, use it for wedding cakes as well, it is always fantastic and gets loads of compliments.

natlie

VfM4meplse wrote: »

Mine has been soaking for nearly 3 wks as I have been too lazy to buy the baking parchment .

Am also in two minds about using eggs, as I would love to make a vegan version but really don't want to make a mistake and end up wasting my expensive dried fruit (and port!). Has anyone got a reliable, tried and tested egg-free recipe?

Ingredients

• 3/4 lb plain flour
• A good pinch of salt
• 1/4 level tsp. ground cinnamon
• 1/4 level tsp. ground nutmeg
• 1/2 level tsp. mixed spice
• 1 1/2 oz. margarine vegan
• 8 oz. soft brown sugar
• 8 oz. sultanas
• 6 oz. currants
• 5 oz. raisins
• 1 oz. finely chopped candied peel or cranberries
• 2 oz. glac! cherries or dried cherries
• grated rind of a lemon
• 1/2 pt. water
• 3/4 level tsp. bicarbonate of soda

Grease tin and line with greaseproof paper to come an inch above sides of tine. Brush paper with oil. Sift together flour, salt, cinnamon, nutmeg and mixed spice. Rub in margarine, then mix in brown sugar. Mix all fruit and grated lemon rind together, and stir into the mixture. Make a hollow in the centre of the mixture, pour in the water, and stir in lightly. Warm 2 tbsp. of water slightly and pour over the bicarbonate of soda, then stir it thoroughly into the mixture (without actually beating).
Turn mixture into prepared tin. Bake cake in moderate oven, about 350°F (180°C) for an hour, then reduce heat to 325°F (160°C) for a further hour or until the cake is cooked. Feed it booze after is has cooked every week until you ice it