Christmas Cake Mixture Is Quite Runny

PONDSAVER_2

I have never made a christmas cake before and I have just done everythingto the insrtuction inthe prima magazine this month and my mixture is quite runny - runnier than I expected - I went runny when I addd the eggs and even after the flour it has stayed runny.

In the instructions it says make a dip in the cake before putting it in the oven so it doesn't rise to much but mind would bot di this due to the consistency.

I have just put said cakle in the oven - does it mean I will have to cook it a bit longer?

Please help I don't want my OH laughing at my failed attempt

dolly_day_dream

Just keep on cooking untill it is cooked. Christmas cakes are usually cooked on a lower heat but check and if it is starting to burn before it is cooked (check by putting a knife into the middle - if it comes out clean it is cooked) then cover it with some tin foil. Once you think it is cooked leave it in the oven overnight to cool down.

I have had this problem in the past because our favourite Christmas cake recipe asks you to soak the fruit in sherry before you make the rest of the cake. It is only supposed to be a few tablespoons of sherry for 3 days but has sort of evolved to 'how much sherry can we get the fruit to soak up?' I have been known to keep on adding 'just a little bit more' for up to a week. Therefore I can end up with a very runny mixture that takes forever to cook.

newleaf

dolly_day_dream wrote:

I have had this problem in the past because our favourite Christmas cake recipe asks you to soak the fruit in sherry before you make the rest of the cake. It is only supposed to be a few tablespoons of sherry for 3 days but has sort of evolved to 'how much sherry can we get the fruit to soak up?' I have been known to keep on adding 'just a little bit more' for up to a week. Therefore I can end up with a very runny mixture that takes forever to cook.

Heheh! I thought it was just me that did that! hic

PONDSAVER_2

thanks I will check in a while It say cook it at 150 and yes it was lavishly soaked!!!

dolly_day_dream

I am sure it will turn out just brill. We have been making this recipe for years and love it. My daughter's bf loved it soo much he took what was left back to uni with him last year. It's less of a cake and more of an alcohol soaked collection of fruit and nuts vaguely held together with some cakey bits.:beer: Far better than anything you can buy in the shops and for less money if you buy enough ingredients to make your christmas pud as well - well that's our opinion anyway.:D

kethry

dolly_day_dream wrote:

It's less of a cake and more of an alcohol soaked collection of fruit and nuts vaguely held together with some cakey bits.:beer:

I sincerely hope that you're talking about delia's classic xmas cake recipe - cos i'm gonna be making that soon!!!

definetly my kinda cake !!!

keth
xx

PONDSAVER_2

I took the cake out of the oven and let it cool till this morning just turnedit out and about and inch atthe top looks fruit less - it looks like it all sank to the bottom half - how do I prevent this from happening next time - ( baking my dads later this week.)

dolly_day_dream

PONDSAVER wrote:

I took the cake out of the oven and let it cool till this morning just turnedit out and about and inch atthe top looks fruit less - it looks like it all sank to the bottom half - how do I prevent this from happening next time - ( baking my dads later this week.)

Sorry not too sure how to prevent it sinking - I tend to use soo much fruit there is no room for it to sink:o It wont notice too much though if (like I do) you turn it over to ice. That way you get a nice flat surface for the icing and the not so fruity bits will be at the bottom:rolleyes:

dolly_day_dream

kethry wrote:

I sincerely hope that you're talking about delia's classic xmas cake recipe - cos i'm gonna be making that soon!!!

definetly my kinda cake !!!

keth
xx

Sorry it is a Home and Freezer digest one that we have been using for over 20 years. If you want I will pm it to you but I am unsure about posting it here cos of copyright even though the mag went out of business years ago!

kethry

dolly_day_dream wrote:

Sorry it is a Home and Freezer digest one that we have been using for over 20 years. If you want I will pm it to you but I am unsure about posting it here cos of copyright even though the mag went out of business years ago!

Thats ok thanks - i have 2 christmas cake recipes as it is that i have to choose from (delia or nigella) and i'm still undecided!!! (I like the booze soaking part of delia but nigella has the exact ingredients for the size of square tin that i have, which delia doesn't) - but i'm in the same position re: a christmas pudding recipe, its from an old book that i don't even think you can get any more, (I've done a search on amazon for it - no joy) but it is *such* a nice recipe i'd love to post it.

Anyone? is it ok to post recipes from things where the mag went out of business or the book is no longer available, if we give full credit?

keth
xx

susank

To stop it sinking next time it needs to be less runny - if so bad when ready to cook - add more fruit/a little more flour etc till you get the correct constituency.