Christmas cake

Westywoodpecker

I cheat & buy one in January when they are on offer for 75 % off usually. I then syringe some alcohol into it for three weeks before the big day to ensure its still moist.

I do the same with the pudding & buy it at 75% off, tastes so much better matured!

Lilyplonk

Westywoodpecker wrote: »

I cheat & buy one in January when they are on offer for 75 % off usually. I then syringe some alcohol into it for three weeks before the big day to ensure its still moist.

I do the same with the pudding & buy it at 75% off, tastes so much better matured!

Do you buy the 'un-iced cakes' to do this with? I never gave a thought to actually using a syringe to 'inject' fruit cakes with alcohol - far better than dribbling it inaccurately onto the base :T.

Butterfly_Brain

September is pickling, hedgerow jam and chutney making time so I usually make my cake and pudding the first week of October.

poorly_scammo

I've been making this one for a few years now. http://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076

I usually make it in early November and because you pre-soak the fruit, it doesn't need anything doing to it after baking. I make mine without icing.

I'm still waiting for my apples to drop off!

bubbs

mum2one wrote: »

This is going to sound really daft, but I find that even if I use small tins, (range from baked bean tins, small one portion angel and xmas tree moulds), through to 12in square tin, it still takes the same time xx

Thanks just catching up, i measured tin incase anyone had asked:D

Kim_kim

tylersbabe wrote: »

As Requested x

http://www.frugalqueen.co.uk/2014/09/boiled-fruit-cake.html

Thank you, bit of conflicting advice on how long it lasts for!

"This will last for ages, I think it could even make a good Christmas cake. It's best eaten the day after you've made it. The condensed milk gives it a toffee like flavour and the fruit gives it a dense rich texture. It's wonderful on a Sunday afternoon with a bit of cake. Keep it wrapped in foil or in an air tight tin and this will last all week even after being sliced."

I want to marzipan & ice it, as my Christmas cake. I guess if I do it a couple of days before Xmas it will be ok.

notanewuser

Kim_kim wrote: »

Thank you, bit of conflicting advice on how long it lasts for!

This will last for ages, I think it could even make a good Christmas cake. It's best eaten the day after you've made it. The condensed milk gives it a toffee like flavour and the fruit gives it a dense rich texture. It's wonderful on a Sunday afternoon with a bit of cake. Keep it wrapped in foil or in an air tight tin and this will last all week even after being sliced.

I want to marzipan & ice it, as my Christmas cake. I guess if I do it a couple of days before Xmas it will be ok.

:huh: a cake that goes wonderfully with cake?!

ArthriticOldThing

Thanks candlelight. I will have a look.:)

Honey_Bear

[FONT=&quot]CHRISTMAS CAKE RECIPE[/FONT]

[FONT=&quot] [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Ingredients[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 cup of water[/FONT]
[FONT=&quot]1 tsp baking powder[/FONT]
[FONT=&quot]1 cup of sugar[/FONT]
[FONT=&quot]1 tsp salt[/FONT]
[FONT=&quot]1 cup of brown sugar[/FONT]
[FONT=&quot]lemon juice[/FONT]
[FONT=&quot]4 large eggs[/FONT]
[FONT=&quot]lots of nuts[/FONT]
[FONT=&quot]1 bottle Gin (Sloe Gin will do at a push)[/FONT]
[FONT=&quot]2 cups of dried fruit[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Sample the gin to check quality. Take a large bowl, check the gin again. To be sure it is the highest quality, pour one level cup and drink.[/FONT]
[FONT=&quot]Repeat.[/FONT]
[FONT=&quot]Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.[/FONT]
[FONT=&quot]Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the gin is still OK.[/FONT]
[FONT=&quot]Try another cup ... just in case. Turn off the mixerer.[/FONT]
[FONT=&quot]Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.[/FONT]
[FONT=&quot]Pick fruit off floor.[/FONT]
[FONT=&quot]Mix on the turner.[/FONT]
[FONT=&quot]If the fried fruit gets stick in the beaterers pry it loose with a sdrewscriver.[/FONT]
[FONT=&quot]Sample the gin to check for tonsisticity.[/FONT]
[FONT=&quot]Next, sift two cups of salt. Or something. Who giveshz a sh*t.?[/FONT]
[FONT=&quot]Check the gin.[/FONT]
[FONT=&quot]Now shift the lemon juice and strain your nuts.[/FONT]
[FONT=&quot]Add one table.[/FONT]
[FONT=&quot]Add a spoon of sugar, or somefink. Whatever you can find.[/FONT]
[FONT=&quot]Greash the oven and p1ss in the fridge.[/FONT]
[FONT=&quot]Turn the cake tin 360 degrees and try not to fall over.[/FONT]
[FONT=&quot]Don’t forget to beat off the turner.[/FONT]
[FONT=&quot]Finally, throw the bowl through the window, finish the gin and dance around the house naked.[/FONT]
[FONT=&quot]Fall into bed.[/FONT]
[FONT=&quot]CHERRY MISTMAS![/FONT]
[FONT=&quot] [/FONT]

grandmasam

tylersbabe wrote: »

As Requested x

http://www.frugalqueen.co.uk/2014/09/boiled-fruit-cake.html

Thanks for the link Tylersbabe ! Have just made this and it's so easy, the cherries don't sink and it's just like a christmas cake. I think I'll increase the spices a little next time I make it.
Now had a taste and it's lovely, moist, slightly fudgey in taste. Must not keep tasting.....
Caz