Christmas Cake

Galtizz

Oooh - this reminds me of my Mum's 'Russian' cake (don't know why it's called Russian cake - she isn't Russian).

When you have baked a cake - works best with sponge but any cake will do, you can mix and match too - bit of chocolate, bit of sponge, bit of xmas etc.

Break up left over bits of cake - big lumps not crumbs (she always used to cut the top off cakes to level them before decorating)

Put broken bits in a container mix them up a bit if you're using different types of cake add copious quantities of alcohol - usually sherry or brandy or rum

Put grease proof paper on top add a big book or something heavy on top to squash down the cake.

Keep adding a bit of alcohol every day for 1 or 2 weeks. (remembering to put the book back) - obviously the longer you leave it the more alcoholic it gets ::)

At the end of 1 or 2 weeks bake a sponge - cut in half use alcoholic stuff as filling.

Yum, Yum

16011996

we call that truufle cake, and we don't use it as a filling we just eat it sliced after a couple of week.s.

kabie

If I'm making a 7" square cake how much brandy do you think I can add after cooking if kids will be eating it?

Anne_Marie_2

No idea Kabie, no doubt someone else will advise.
A word of warning. Many years ago, made xmas cake about Sept/Oct, poured alcohol (think it was brandy) in every week faithfully. Took cake out to decorate it with marzipan etc. It was sodden with booze! :-[
Think my Mum had to buy a Christmas cake that year. However, she kept the boozy one, next Christmas it got marzipan and icing. Was the best Christmas cake ever! ;D
I don't have the recipe to hand, but think it came from the "Bero" book, which has probably well gone out of print.

aycor

;D
the bero book is still being printed changed a little newer receipes dont thro away the old one have been told it is the longest selling cook book of its type I am sure they will have a website.

white christmas cake this is a family favourite

4 ozs glace cherries, 4ozs glace pineapple, 4 ozs sultanans,4 ozs canndied peel ,4ozs stam ginger, 4 tablespoons brandy, 12 ozs plain flour, 9 ozs butter, 9 ozs castor sugar ,4 large eggs, 4 ozs walnuts
wash all the fruit remove the syrup and dry chop all the large pieces and cherries soak over night in the brandy. Cream the butter and sugar beat egg and mix together with the flour slowly then fold in the fruit
grease line a 8 " round tin make a slight hollow in centre bake @ 150 for 2 3/4 hrs
doesnt keep as long as a dark cake but the other half sulks if I dont make it

aycor

found link to bero

http://www.be-ro.com/f_basics.htm

silverlady_2

Linda

This recipe for family fruit cake is not too dark.

6oz butter

6oz soft brown sugar

3 eggs

1/2 tsp baking powder

1oz ground almonds

3oz sultanas

3oz raisons

3oz cherries

3oz walnuts

Grease tin.  Cream together fat & sugar.  Beat in eggs, one by one.  Add flour & baking powder.  Add dried fruit and almonds.  Add a little milk if needed.

Bake for 11/2 - 2 hours Gas 2 / 325C

Thanks aussielle this recipe is brill
Anyone making it you need 8oz of flour

Only one prob with this cake, it doesn't last long, well not in my house, made it last night and it's all gone this afternoon.

If anyone going to make this or any other fruit cake, Sainsbury's luxary dried fruit (Contains dried apricots,pineapple,cherries as well as the usual raisins, sultanas etc) is BOGOF until 19th Oct (I think)
Thanks again

aussielle

Glad you liked it!  I've amended the original recipe to include the flour  :-[

16011996

have passed this on to a friend, hope you don't mind, she is going to use it for wedding cake base. i'll let you know how it goes.

Jo4

When are you suppose to ice the cake and how often do you add more brandy? It is my first time to make a Christmas cake and I would not have even considered it except I seen everyone on here talking about theirs!