christmas cake

DisneyLyn1

Kethry, please could I have your Christmas pud recipe too? It sounds delish.

Frugal_Fox

lucrecia_595 wrote: »

I made mine 2 weeks ago!

I soaked my fruit for about 5 days I think, but couldn't wait any longer before making them!

I've made some mini ones for hampers and they come out smelling gorgeous and soft.

I don't think I'll have to lace mine too often because it already smells so strong! Haha.

I'll post up the recipe if anyone's interested.

Probably a really daft question!!! How do you make the mini ones?? What sort of pan do you use, or do you make a large one and cut it up? I know lots of people who would love this - but not sure how I could do it. Thanks in advance!

kethry

DisneyLyn1 wrote: »

Kethry, please could I have your Christmas pud recipe too? It sounds delish.

no problem, DisneyLyn. On the way to your pm box.

keth
xx

Belair

Hi Kethry

May I have the recipe too please? :drool:


Many thanks :T

elantan

hey everyone, i am a total novice in cake making can i please have a copy of the recipe in the guise of christmas cakes for dummies with fail safe instructions ..thanks

kethry

Belair wrote: »

May I have the recipe too please? :drool:

yes of course! it's winging its way to your PM box.

keth
xx

davideitaly

does anybody here have a o2 mobile please?

lucrecia_595

Frugal_Fox wrote: »

Probably a really daft question!!! How do you make the mini ones?? What sort of pan do you use, or do you make a large one and cut it up? I know lots of people who would love this - but not sure how I could do it. Thanks in advance!

Basically, you just use the mini bean tins as your baking tins they come out absolutely perfect too.

DisneyLyn1

lucrecia_595 wrote: »

Basically, you just use the mini bean tins as your baking tins they come out absolutely perfect too.

How long do you bake them for and on what temperature? I would like to try this but I'm not sure of the cooking times and don't want to cremate them. :rolleyes:

buxtonrabbitgreen

Elantan. This is the christmas cake recipie I use, it is from an old Margaritte Patten book
Sorry it is all in lbs and ounces.
8 0z plain flour
1/2 tspn salt
1 level tspn cinnamon
1 rounded tspn mixed spice
1'2 level tspn powdered nutmeg
12 0z of currants
1lb sultanas
1lb of seedless raisins
1 level tablspn black treacle
3 tblspns brandy
4 0z chopped candied peel
40z glace cherries
40z blanched almonds
80z butter
8 0z soft brown sugar
5 eggs
2 0z plain choclate

1 sieve together dry ingredients/ chop cherries and almonds
2 cream butter and sugar until soft and fluffy, stir in black treacle
3 beat eggs, gradually add to butter and sugar
4 melt choclate, cool and fold into the mixture with flour fruit and brandy
5 turn mixture into a greased and souble lined 9 inch cake tin
6 bake in the centre of a very moderate oven 325-350 f or gas mark 3. then reduce heat to 275-300f or gas mark 2 for a further 1 and 1/2 to 2 hours.
7 allow cake to cool before removing from tim. Place in an airtight tim until required.

I din't use black treacle as I have no other use for it and always end up throwing most of the tin away. I just used 6 0z choc bar. also for fruit just used 3 1lb bags of mixed fruit (cheaper) and following others advice soaked the fruit over night in brandy. Good luck