Christmas cake ingredients substitutes?

Katgoddess

I'm making Mary Berry's Classic Rich Christmas Cake from her ultimate cake book.

In the ingredients are 2oz of whole almonds chopped, can I leave these out completely?

Quarter teaspoon of freshly grated nutmeg...can I replace with dried, and how much?

A scant tablespoon of black treacle.....can I used something else, (golden syrup/honey?) or ideas for using up the rest of the tin if I buy one?

Everything else is store cupboard or I can use up elsewhere.

Thanks :beer:

(Sorry, I did look for Christmas Cake question thread. )

MrsE_2

Katgoddess wrote: »

I'm making Mary Berry's Classic Rich Christmas Cake from her ultimate cake book.

In the ingredients are 2oz of whole almonds chopped, can I leave these out completely?

Quarter teaspoon of freshly grated nutmeg...can I replace with dried, and how much?

A scant tablespoon of black treacle.....can I used something else, (golden syrup/honey?) or ideas for using up the rest of the tin if I buy one?

Everything else is store cupboard or I can use up elsewhere.

Thanks :beer:

(Sorry, I did look for Christmas Cake question thread. )

Can you use 2oz of other type of nuts?
Or failing that 2oz of fruit?

Don't worry about the nutmeg, freshly grated & dried would be virtually the same in volume, so just use your dried (I would.

I guess you could sub your goldren for black syrup.

rising_from_the_ashes

With the nuts I'm sure a substitute would be fine as Mrs E says.:D

I don't think I'd substitute the black treacle though (just me) as it's got quite a distinctive flavour and the golden syrup or honey won't provide the same flavour as this.

You can use treacle for marinating meat etc and I came across this recipe http://britishfood.about.com/od/festivecooking/r/parkin.htm which would be fab to make on bonfire night.

HTH

MrsE_2

rising_from_the_ashes wrote: »

With the nuts I'm sure a substitute would be fine as Mrs E says.:D

I don't think I'd substitute the black treacle though (just me) as it's got quite a distinctive flavour and the golden syrup or honey won't provide the same flavour as this.

You can use treacle for marinating meat etc and I came across this recipe http://britishfood.about.com/od/festivecooking/r/parkin.htm which would be fab to make on bonfire night.

HTH

She might prefer the lighter golden syrup to the black syrup though, I'm not that keen on that darkness that black syrup gives cakes (I think thats why I agreed a sub would be ok:D).

Katgoddess

I don't want any nuts in the cake at all, no I'd either need to take them out or replace with more fruit?

daisiegg

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daisiegg

Ooh it seems to be letting me post...

Almonds - I am allergic to nuts so I always leave these out and replace them with more of something else; in my case usually glace cherries, as I love them and appreciate the extra sticky sweetness!

Nutmeg - use the same amount of dried, I do that, it's fine

Treacle - you could sub with golden syrup but as others have said, the taste would be different. I have to admit, I am still using the same tin of treacle that I bought for a Christmas cake two years ago - ignoring the date on the side...it smells fine, looks fine, tastes fine and hasn't hurt anyone yet! So I reckon it will keep longer than you think and you will use it eventually.

daisiegg

Oh meant to add - enjoy making your cake!!

MrsE_2

daisiegg wrote: »

Ooh it seems to be letting me post...

Almonds - I am allergic to nuts so I always leave these out and replace them with more of something else; in my case usually glace cherries, as I love them and appreciate the extra sticky sweetness!
.

I often sub fruit for nuts because I'm not mad on dried fruit (quite like figs & apricots though).

Memory_Girl

Buy a weeny tin of treacle to make your Xmas cake - then use the rest for a batch of gingerbread to celebrate Halloween and bonfire night.

MG