What to wrap christmas cake in when storing?

Pollybear

I always make the Delia Christmas cake too.

ItchyFeet

Another vote for Delia's Christmas cake - wrapped in greaseproof and foil.

skeeter93

We just put ours in a tupperware type cake box. My dilemma is it's only getting hotter here until xmas, and I don't want the cake getting sweaty or mouldy. As mum doesn't 'feed' the cake each week, I froze it last year until xmas, which kind of defeats the purpose of making it early. So what to do...

mum2one

Ingredients - standard Christmas cake

1/2 kilo mixed fruit
1/2 kilo sultanas
1/2 kilo currants
250g glace cherries
200ml rum,brandy or sherry
290g plain flour
2 tsp ground mixed spice
225g butter
225g soft brown sugar
5 large eggs
zest of 1 med orange
zest of 1 lemon
150g ground almonds.

Utensils etc
Large mixing bowl
string
baking paper
deep 23 cm cake tin / square or round depending on shape.

Method.

1. Put all the dried fruit (bar cherries), in a large mixing bowl, add liquor, (you can use orange juice instead).

2. Cover with clingfilm, leave for 24 hrs stirring ocassionally.

3. Line the tin with 3 layers of baking paper, wrap outsides with double layer, of brown paper. Preheat over to Gas 2, 150C or 130C if fan oven.

4. Rinse the cherries in warm water, pat dry with kitchen paper. Cut each one in half,

5. Sift the flour and mixed spice together, (use seperate bowl),

6. Cream butter and sugar together, beat in the eggs one at a time, beating well after each addition and adding a tablespoon of flour mix with each one.

7. Finely grate the zest of the orange + lemon, stir into the creamed mixture.

8. Stir in the rest of the flour mix, ground almonds, cherries and the dried fruit + alcohol mix. Mix well.

9. Put mixture into desired tin, pat top with damp fingertips.

10. Bake for 1 hour, reduce oven temperature to 140C / 120C (fan oven), gas 1 and bake for a further 3 hours or until a skewer in centre comes out clean.

Can cover tops with foil if browning too quickly.

11. Remove cake from cake tins, and cool completely on a rack, (leave baking paper on)

12. wrap in foil and store in a tin,

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This is the recipie I have used for the last few yrs, this makes about 2 big cakes.

I wrap mine in greaseproof paper, then foil, feed mine fortnightly (it had a bottle of brandy for the fruit soaking in(the set were keeping, the others had bottle sherry in).

Made batch 1 already - there the ones I give away, then making the rest next week, as I want one to last till July for mums 70th bday, get fed fortnightly, xx