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Homemade Christmas Cake

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How far in advance is it best to make the cake? And any tips on decorating it?
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  • zippybungle
    zippybungle Posts: 2,641 Forumite
    I make mine in the October School Hols and use the Delia Smith recipe http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

    I haven't thought about how I'm going to decorate them yet this year. last year I cheated and used a Cake Topper.

    I usually make 2 or 3 and give the extras as presents.

    Zippy x
    :p Busy working Mum of 3 :wave:
  • I'm starting mine this week. This is a recipe I was given by an old lady years ago and it's never failed me.
    1 lb mixed fruit, 4 oz glace cherries, 3 oz mixed peel
    1/4 pint brandy
    6 oz butter (I use something like flora)
    6 oz soft brown sugar
    4 large or 5 medium eggs
    4 oz plain, 4 oz self raising flour
    1 oz self raising flour
    1 level teaspoon mixed spice
    bit of gravy browning (yes - sounds odd but gives a really rich colour to the cake)

    The mixing method's the same as other recipes - the difference in preparation is what makes this special I think. I put the fruit with the brandy in a pyrex dish(often add a little more than the recipe), cover it with the lid and leave it to soak in for AT LEAST a week. I stir it a few times to make sure the top fruit is soaked too. The end result is deliciously rich and moist.

    I've made wedding & Christmas cakes using this and always had excellent results.

    For decoration, two very effective and simple ideas are these:
    -use a Christmas tree cutter. Cover the cake with marzipan & white icing, then use green food dye to make green icing for the trees. I put them in a 2-3-3 pattern on the top, and put trees around the side. As a final touch I use silver balls for decoration on the trees, one on each branch tip.
    -use star/snowflake cutters. I bought a set of various sizes a few years ago from The Range. I ice the cake as before, and make a pattern from the various sizes of stars/snowflakes. As a finishing touch, I use edible food glitter on the stars ( I have silver and opal amongst other colours) and it looks very effective.

    A final money saving tip if you do use food paint - you can buy expensive thinner for the glitter/paint, but it's actually alcohol, so I just use a touch of vodka!
  • fergi12
    fergi12 Posts: 28 Forumite
    I was wondering if it is possible to make a square cake then before icing/decorating it cut it into 4 small squares to use as gifts? Sorry if a silly question but am a bit of a novice!
  • Melody_Lee
    Melody_Lee Posts: 1,048 Forumite
    fergi12 wrote: »
    I was wondering if it is possible to make a square cake then before icing/decorating it cut it into 4 small squares to use as gifts? Sorry if a silly question but am a bit of a novice!

    Not a silly question! I always used to do that. It'll be fine!
  • fergi12
    fergi12 Posts: 28 Forumite
    :)Thankyou....off to start my cake now.
  • I am going to be using an old family recipe, and can't wait to start :) got all the ingredients being delivered with the shopping on monday :)

    Will probably make it in the half term, so don't have to worry about needing the oven to get dinner done by a certain time.
  • pollyskettle
    pollyskettle Posts: 2,163 Forumite
    edited 15 October 2011 at 2:38PM
    I made mine a couple of weeks ago and I agree with malebolge - the longer the fruit is soaked, the better the cake - I add extra brandy as the time passes until I'm ready to make the cake! I made the delia recipe this year zippybungle, with a bit extra soaking, of course, but I seem to remember from previous years that this recipe comes out quite dry, so I'm feeding VERY regularly to prevent that!
    "A cat can have kittens in the oven, but that don't make them biscuits." - Mary Cooper
    "Have nothing in your house that you do not know to be useful or believe to be beautiful" - William Morris
    Plus ca change, plus c'est la meme chose.
  • pollyskettle
    pollyskettle Posts: 2,163 Forumite
    This thread got me feeling all festive again, so I've made this cake. I haven't tried the recipe before so I shall report back. The mix smelt lovely though ;) I know it's supposed to be a last minute cake, but it's got to be worth a go - especially with that amount of brandy in the cake mix!

    OH wants to know how many more christmas cakes I shall be making as we had too many before I started baking today! I say you can't have too many, but what do I know, I can't even eat them due to an egg allergy :rotfl:
    "A cat can have kittens in the oven, but that don't make them biscuits." - Mary Cooper
    "Have nothing in your house that you do not know to be useful or believe to be beautiful" - William Morris
    Plus ca change, plus c'est la meme chose.
  • kemo_2002
    kemo_2002 Posts: 1,507 Forumite
    I make mine in the October School Hols and use the Delia Smith recipe http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

    I haven't thought about how I'm going to decorate them yet this year. last year I cheated and used a Cake Topper.

    I usually make 2 or 3 and give the extras as presents.

    Zippy x

    I use this too, made my first one last year in hols, but made it earlier this year, on 10th, longer the better to soak it in brandy! :D
  • becs
    becs Posts: 2,101 Forumite
    Another fan of the delia one. Waitrose sold all the ingredients bar the fresh stuff like eggs and butter in a pack for £10 last year which was great as didn't have anything else to do and didn't want loads of half bags of currants etc left over. I've emailed them to ask if they're doing the same this year and they are from oct 24th.
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