Christmas cake questions

CRANKY40

I've tried searching but the search brings up all the threads/posts that have either Christmas or cake in them. I was wondering if people make their own Christmas cakes when are they usually made (how close to Christmas). I'd also be interested in how much and what kind of alcohol you put into them if any.

Thanks

Callie22

I usually make my own. The recipe I normally is Delia's, with a few tweaks. I normally make it in late October (I'm usually reminded to do so when it hits half-term). I then feed it weekly with brandy, it's normally a few spoonfuls at a time but by Christmas it's quite potent!

For various reasons I haven't made one this year yet but I might give a different recipe a go - maybe Delia's Creole Cake or Nigella's Chocolate Christmas Cake. The Nigella one doesn't really need much in the way of maturing.

Linda32

I made ours last week, the recipe I use calls for 4 tablespoons of alcohol to soak the fruit. I will feed it once more with maybe a couple of tablespoons, no more. I buy a whisky miniature from Asda for £3.00

tiredwithtwins

I usually make ours, I use a basic recipe from Schwartz that was attached to a jar of cinnamon about 10 years ago!
I usually start in September by putting the mixed dried fruit to soak in alcohol - the bottoms of bottles of any sherry, whisky, anything ... I put it in a big Tupperware tub with clingfilm over the top and leave it in the bottom of the garage where its cold.
I make the cake at half term hols in October, and like Callie I feed it every week until the week before Christmas when I marzipan and ice it, and let the kids decorate it.


haven't made it this year - first time for about 20+ years - due to job changes and family upheavals, but will be making one next weekend after putting the fruit to soak on sunday
a tablespoon of something alcoholic poured over the top of the pricked cake every week and im sure it will be just as good

CRANKY40

Thank you. I should probably mention that the recipe that I use is from a years old Marks and Spencer "Cakes, Pastries and Bread" book that I had when I was at school (I'm 48 now). The recipe is fine but I'm never sure about when to make it or how much booze to christen it with. I made it in October one year.....no cake needs that much alcohol but it was very highly praised that year. Last year I made chocolate cake for a change. This year it's back to the usual but I'm late making it as after 3 weeks of me having what seemed like an everlasting cold my son then came down with tonsilitis and a respiratory infection.

Next year I will plan better - hence the questions.

Nargleblast

You could still make a Christmas cake now - just soak the fruit in alcohol for 24-48 hours first, and feed it with a little brandy once a week until a few days before Christmas. Put on marzipan and icing as usual. Alternatively just brush with melted jam and put nuts and glace fruits on the top then glaze with more melted jam.

Linda32

It isn't to late to make one. If I recall when I was growing up, my Mum used to make two or three in the run up to Christmas, she would start on the cake way before Christmas I'm not sure why as she doesn't have a sweet tooth. I don't either for that matter, but I do make a Christmas Cake because its a nice thing to do and I think its good value as well.

On the subject of booze, as I say I will only feed it once before December, then marzipan maybe the first week and ice around 20th December.

The_Last_Username

The old Marks & Spencer recipe is a corker; it's the one I have used for years - and at one time (not v/long ago) it was so appreciated by colleagues and friends that I was making a dozen large cakes every Christmas! :eek:
You'll be fine making it now, esp. if you soak the fruit in booze (airing cupboard is good, or [not too long] microwave as last resort ).
As for how much booze, or what?
As someone earlier said, personally I use whatever I have to hand from sherry, whisky, brandy & rum - though IMHO brandy or rum seem to increase the "fruity" flavour of this fruit cake.
And a couple of times before you decorate is plenty.
(I find that if a cake is "fed" too much, the alcohol starts to "eat" the marzipan! )
Go ahead; it will still turn out just fine
:beer:

missbiggles1

The_Last_Username wrote: »

The old Marks & Spencer recipe is a corker; it's the one I have used for years - and at one time (not v/long ago) it was so appreciated by colleagues and friends that I was making a dozen large cakes every Christmas! :eek:
You'll be fine making it now, esp. if you soak the fruit in booze (airing cupboard is good, or [not too long] microwave as last resort ).
As for how much booze, or what?
As someone earlier said, personally I use whatever I have to hand from sherry, whisky, brandy & rum - though IMHO brandy or rum seem to increase the "fruity" flavour of this fruit cake.
And a couple of times before you decorate is plenty.
(I find that if a cake is "fed" too much, the alcohol starts to "eat" the marzipan! )
Go ahead; it will still turn out just fine
:beer:

But you don't put the marzipan until a couple of days before you ice it - does it do this that quickly?

The_Last_Username

But you don't put the marzipan until a couple of days before you ice it - does it do this that quickly?

After the cake is decorated; if too much is used the alcohol can dissolve the marzipan.
Or rather it starts to dissolve it; the marzipan can become quite liquid.
I have had that happen - it was the rare occasion of something I could not "fix" .
The cake still tasted good, but is messy.

Found a bit on t'web after a quick search:

http://www.designer-cakes.com/questions/cakes-thank-you-and-a-marzipan-question

http://www.deliaonline.com/Community/forum.html?forum_action=5&forum_threadid=14387

CRANKY40

Thank you - it's made and in it's box. The answer to the lower quote from Last User Name incidentally is that cakes covered in sugarpaste/fondant shouldn't be kept in plastic or tupperware type tubs. It makes the topping go sticky.