Recipe for Christmas Cake

welsh_worrier

:beer: Please do .I like to try different recipes

coolcait

Hiya

My vote goes to Delia's recipe too.

Although, it has to be said that in recent years I have made Delia's mincemeat, from the original collection, and kept a couple of jars aside to make her last minute mincemeat cake (I use brandy rather than sherry - I think that's what the original recipe said. But it might just be because I'll drink sherry, but will only eat brandy... :rotfl: :rotfl: :rotfl: ).

Anyway, here's the online recipe link:

http://www.deliaonline.com/recipes/last-minute-sherry-mincemeat-cake,1699,RC.html

Which talks about using a store brand mincemeat rather than HM .

Anyway, the original last minute mincemeat cake is in the Christmas Collection book - I'm sure libraries will have it. I've used the recipe lots of times (including for christening cakes for my own children), and the cakes have been a roaring success, even when they've only been made a few days beforehand. I'd thoroughly recommend the recipe.

colnkits

coolcait wrote: »

Hiya

My vote goes to Delia's recipe too.

Although, it has to be said that in recent years I have made Delia's mincemeat, from the original collection, and kept a couple of jars aside to make her last minute mincemeat cake (I use brandy rather than sherry - I think that's what the original recipe said. But it might just be because I'll drink sherry, but will only eat brandy... :rotfl: :rotfl: :rotfl: ).

Anyway, here's the online recipe link:

http://www.deliaonline.com/recipes/last-minute-sherry-mincemeat-cake,1699,RC.html

Which talks about using a store brand mincemeat rather than HM .

Anyway, the original last minute mincemeat cake is in the Christmas Collection book - I'm sure libraries will have it. I've used the recipe lots of times (including for christening cakes for my own children), and the cakes have been a roaring success, even when they've only been made a few days beforehand. I'd thoroughly recommend the recipe.

That sounds lovely
Will have to dig out my copy of Delia and stat planning

Skint_Catt

soft stuff, hope your back gets better soon!
La Cara - yay another early starter!!! Yes please!

Thanks all, will prob be a week or two before I get all the stuff together (although the brandy is coming in todays Tesco shop :rolleyes:) but will start soon! Just got to choose a reciepe now!

purpleivy

La-Cara wrote: »

I made mine around August 20th last year, wrapped it in tinfoil and plied it with brandy until Christmas and it stayed lovely and moist. We didn't finish eating them (made 2) until March/April and they were still fine then! I was just thinking today that I'll need to make them soon so I don't see why you shouldn't! I can post the recipe I use tomorrow if you like?

If you are going to use foil to wrap your Christmas cake, you need an inner lining of something like greaseproof paper. Sometimes the fruit acid eats into the foil and it goes all black and nasty,

Triggles

I made Christmas cakes last year for the first time, using Delia's recipe. Absolutely loved it. While the cake was baking, DH wandered into the kitchen, sniffed and sighed, saying "oh, it smells just like my mum's cakes!" No higher praise than that, I suppose, as his mum is a wonderful cook. I'd actually been thinking about when the best time would be to make this year's cakes. I love Christmas, though, so anything that makes me feel Christmas-sy is fine with me!

La-Cara

purpleivy wrote: »

If you are going to use foil to wrap your Christmas cake, you need an inner lining of something like greaseproof paper. Sometimes the fruit acid eats into the foil and it goes all black and nasty,

I've never actually had that problem, but thanks for the tip anyway, I'll keep it in mind

NemoToad

I made a cake last Christmas, and we never got around to eating it. It has lots of brandy and port in it. If I keep adding brandy and port, will it be okay for this Christmas?! Or should I just eat it as soon as possible. It still smells okay and has been wrapped in greaseproof paper, tin foil and in a tin under our stairs.

La-Cara

NemoToad wrote: »

I made a cake last Christmas, and we never got around to eating it. It has lots of brandy and port in it. If I keep adding brandy and port, will it be okay for this Christmas?! Or should I just eat it as soon as possible. It still smells okay and has been wrapped in greaseproof paper, tin foil and in a tin under our stairs.

I think it will be fine for Christmas as long as it is kept moist.

Firehorse

I've been reading this thread with great interest, and it has made me think about making mini christmas cakes with my daughter for her teachers this Christmas. I could bake them in old pineapple tins or something similar.

The question is how long do you think I should cook a batch for and when could we start making them?

Many thanks in advance for all your advice.