Quick query about making my own Christmas Cake

madoldbat

squishyclaire wrote: »

As this is a Christmas cake thread, I thought I might also ask for a little bit of advice. I am making hampers this year for pressies and have been making jams and chutneys for the last three weeks. I saw a site on the internet that suggested that you could make a mini xmas cake in a small baked bean tin. I thought this would be a good idea because some of the people I am making hampers for are on their own. Has anyone tried anything like this (or am I the only insane one!) or does anyone have any suggestions of how to make a little cake without going to a major expense buying specialist tins?

Hi Squishy,
No your not strange this is a great idea,do everything you would for full size cake only make sure cherries are cut up finer.I have used,teacle pudding tins,baked bean tins only fiddly bit is lining them:rotfl: You could get up to 12-15 small cakes depending on your tin size.When finished and redy to give I use florestry ribbon & pritt stick to stick ribbon to its self.I only marzipan and ice the top small xmas treats silver balls in a snow flake pattern or coloured marzipan for hooly and berrys.

janb5

Hi Vickym - sorry lost previous reply into cyberspace I use the ingredients suggested by Delia because it is a rich fruit cake. It alwats works too and I have used her recipe for about 30 years!

If you want an every day fruit cake recipe that uses mixed fruit then let me know.

Jan

nopot2pin

squishyclaire wrote: »

As this is a Christmas cake thread, I thought I might also ask for a little bit of advice. I am making hampers this year for pressies and have been making jams and chutneys for the last three weeks. I saw a site on the internet that suggested that you could make a mini xmas cake in a small baked bean tin. I thought this would be a good idea because some of the people I am making hampers for are on their own. Has anyone tried anything like this (or am I the only insane one!) or does anyone have any suggestions of how to make a little cake without going to a major expense buying specialist tins?

You could always use a larger square tin... say 15cm or 6 in... then cut the larger cake into 4 smaller individual sized ones. After the larger cake is cut, you can feed the smaller cakes and ice them as you normally would.

Tracey04

I have a milk post dairy cook book - so is the christmas cake nice from there I usualy use one from a 1930's book aslong with my xmas pudding. might give it a try this year.
i remember someone once making cakes in baked bean tins - how long do you think you would cook them for? great pressie idea

buxtonrabbitgreen

squishyclaire wrote: »

As this is a Christmas cake thread, I thought I might also ask for a little bit of advice. I am making hampers this year for pressies and have been making jams and chutneys for the last three weeks. I saw a site on the internet that suggested that you could make a mini xmas cake in a small baked bean tin. I thought this would be a good idea because some of the people I am making hampers for are on their own. Has anyone tried anything like this (or am I the only insane one!) or does anyone have any suggestions of how to make a little cake without going to a major expense buying specialist tins?

Yes when my DD was at school, one year they all made christmas cakes in bake bean tins. They were very nice.

vickym

thanks everyone for all your help it is most appreciated.

Off to buy all my ingredients today I am gonna soak the fruit thursday morning until saturday morning and then make my cake saturday as I have no plans so I have got the day totally free.

Will let you all know how I get on

thanks again :beer:

WeirdoMagnet

Hello Ladies,

I'm mostly a lurker and occasional contributor to OS, but I hope you can help me today!

I've just made Delia's Classic Christmas Cake. I used a 12" springform cake tin (instead of the 8" one she suggests), which we lined with baking parchment.

Problem #1: After maybe 40 minutes, lots of liquid started to appear in the springform base bit. :eek:

Problem #2: After only 1hr 45 mins of cooking at 140 degrees, it seems 'done'. Is it because I've used a wider, more shallow tin? I've skewered it and the skewer comes out clean.

What do you think?

Georgie

owtfornowt_2

I have never used Delias cake making methods before but I do make my own crimbo cakes.

1) Was the liquid just cake mix falling out small gaps? (Last year I stupidly put the base in the wrong way and had to quickly rescue cake before it hit the oven base.) Or possible tha tyou used too much butter in mixture or for lining?

2) As long as your skewer comes out clean after stabbing the cake in the middle all the way to the bottom your cake is cooked. Most likely because the tin is shallower.

For future cakes - if your cake is not cooked fully in the middle (but the outside are getting too tanned) line your tin with paper placed high up, so that you can fold it over to cover the cake and secure with pins, and carry on cooking till it's done.

WeirdoMagnet

Thanks owtfornowt - the liquid was like a buttery fluid that had leaked out from the springform, so all captured in the 'tray' of the tin, IYSWIM. I think I'll take it out now - it's been in for 2 hrs 15 mins.

Thanks for your help!

Ishtar

I've been making Delia's christmas cake for over 10 years and have to say that it always seems to cook faster than she says.

Don't forget to give it the occasional feed with some brandy/sherry - I made mine at the end of October and have been feeding it regularly...I'll now have to warn anyone who is planning to drive home after sampling a piece .

D.