Too late to make Christmas cake?

BaileyB

Have left it really late this year as had alot on. So need to make around 5 medium sized cakes.

Would a week of soaking the fruit be ok?

And is this still a good recipe from Quidsy

300g plain flour
300g soft brown sugar
300g sofy butter
1kg mixed currants raisins and sultanas
110g mixed peel
165g glacier cherries
Pinch of salt
Tsp mixed spice
Tsp cinnamon
Tsp nutmeg
Zest of half a lemon
6 large eggs lightly beaten
Booze =brandy, rum, amaretto your choice

notanewuser

I use two recipes for Christmas cakes.

Nigella's chocolate fruit cake
And
BBC good food's hot toddy cake

The hot toddy cake requires soaking of fruit overnight while the Nigella one requires no soaking at all. Both are delicious and squishy, not at all dry.

BaileyB

We don't really drink but do have a bottle of Jack Daniels here that never will get drunk. Would this be ok to feed and soak the cake?

Or does it have to be brandy, rum etc

mandragora_2

No. Whatever you do do, you mustn't use Jack Daniels on the cake. In fact, if it's never going to get drunk, turn it round and look carefully at the label. Towards the bottom left hand side, in very small writing you'll see that you need to put it back in the box, and give it to me

Seriously, though, I'll quite happily use any variety of spirit on - or in - a Christmas cake - whisky; sherry; cognac. I'm sure JD will be alright, but if you don't like the taste of it in a drink, why would you want to put it on your cake? Have you got anything such as sherry or maderia in the cupboard? That would do just as well, as you're only wanting to add some depth of flavour to it, aren't you?

cazpumpkin

Didn't have time to make a xmas cake either so I am going to use the Panetone I bought in Wilkos for £3, slice it up and butter it with whipped cream on the day £1 and reassemble it , cover the outsides with a tub of chocolate frosting £2 then crumble a flake over it. £6 in total and people will think you've slaved hours over it. You could alcohol to this somehow im sure.

BaileyB

Thanks bought some brandy. Got 4kgs of fruit soaking in a sealed bucket for a week and get baking next week.

Using the BBC good food's hot toddy cake so thanks for the link.

bagby

I'm making one tomorrow. Soaking my fruit in sherry now. I only make eight inch rounds, I've already made four, ate one and another two to make. Always worried that they are going to be dry but most years they are fine.

notanewuser

BaileyB wrote: »

Thanks bought some brandy. Got 4kgs of fruit soaking in a sealed bucket for a week and get baking next week.

Using the BBC good food's hot toddy cake so thanks for the link.

You don't need to soak it for a week. And it uses Whisky, not brandy!!!

Ps - 700g of fruit is too much. I use 500g good mixed fruit with peel and its perfect every time.

MrsChristmas

I picked up the 'Your Christmas at Sainbury's' free mag yesterday & there's a 5 ingrediant Christmas cake in there that can be made NOW! It's not too late!! :T

200g unsalted butter & extra for greasing
200g dark brown soft sugar
4 medium eggs
225g plain flour sifted
1kg soaked mixed fruit

1. Preheat the oven to 150*c, fan 130*c gas 2. Grease a 19cm round cake tin & line the bottom & sides with baking parchment.
2. Put the butter & sugar in a large mixing bowl. Cream together. Gradually whisk in the eggs, then fold in the flour & the mixed fruit. Spoon the mixture into the tin & smooth the top.
3. Bake for about 3hrs 45mins to 4hrs (cover with greaseproof paper if it's getting too brown) or until a skewer inserted into the middle of the cake comes out clean.
4. Cool in the tin. Turn out onto a wire rack to cool. Decorate when cold.

To store... wrap in a double layer of baking parchment & a layer of foil & store in an air tight tin. The un-iced cake will keep for up to 6 weeks (pierce with a skewer & feed with Brandy every week, if you like. Once iced, the cake will keep for a further 3 months.

Hope this helps someone :xmassmile X