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  • Gingham Ribbon
    • #2
    • 22nd Aug 06, 3:14 PM
    • #2
    • 22nd Aug 06, 3:14 PM
    There's one on the recipe thread. You might be able to find something in the Mega Index too.
    Last edited by Gingham Ribbon; 22-08-2006 at 3:25 PM.
    May all your dots fall silently to the ground.
    • brokenwings
    • By brokenwings 22nd Aug 06, 3:17 PM
    • 604 Posts
    • 1,093 Thanks
    • #3
    • 22nd Aug 06, 3:17 PM
    • #3
    • 22nd Aug 06, 3:17 PM
    I must sound like a real bore cause i saythe same thing in all my answers but I cant recommend delias Christmas cake highly enough

    8 years ago i had never attempted a christmas cake but my mom was dying of a brain tumour and it was to be our last Christmas as a family - to be honest id never really baked at all let alone try something that sounded really ambitious

    Delias Christmas Cake recipe was a total success for me as a novice and has been every year since and i wont change tradition despite now being regarded as an accomplished baker ( i now make 15 every year at the request of family and friends !!! )
  • Gingham Ribbon
    • #4
    • 22nd Aug 06, 3:24 PM
    • #4
    • 22nd Aug 06, 3:24 PM
    Is this the Delia one you're recommending?
    May all your dots fall silently to the ground.
    • brokenwings
    • By brokenwings 22nd Aug 06, 4:29 PM
    • 604 Posts
    • 1,093 Thanks
    • #5
    • 22nd Aug 06, 4:29 PM
    • #5
    • 22nd Aug 06, 4:29 PM
    Hi GR
    yes it is
    i make it in august and feed it brandy every week till i ice it the week before christmas
    we are usually eating the last slice at easter and it tastes even better then

    i have never had one thats dry or curdled or nasty in any way shape or form

    honestly i LOVE this cake and so does everyone i feed it to
  • finc
    • #6
    • 22nd Aug 06, 4:32 PM
    • #6
    • 22nd Aug 06, 4:32 PM
    I used this recipe for my daughter's Communion cake. It was the first fruit cake I've ever made and it was easy and gorgeous!

    Another recommendation for the Delia one from me
  • skyeandeviesmummy
    • #7
    • 22nd Aug 06, 6:55 PM
    • #7
    • 22nd Aug 06, 6:55 PM
    Thank you everyone I have been to look at the recipie and I am going to try Delias. Brokenwings you say that you start making your cake in August so should I really be thinking about making mine soon? Amazing that they last that long! How long before xmas would you marzipan and ice the cake?
    • brokenwings
    • By brokenwings 22nd Aug 06, 7:02 PM
    • 604 Posts
    • 1,093 Thanks
    • #8
    • 22nd Aug 06, 7:02 PM
    • #8
    • 22nd Aug 06, 7:02 PM
    i make mine the last week in august
    feed it every week
    ice and marzipan it the week before christmas
    be sure to soak your fruit for 12 hours before
    also ensure you leave yourself plenty of time to bake it - mine sometimes takes 45 mins longer than she says
    as long as you are sure to wrap it in greaseproof paper and store in an airtight container before icing it will keep
    as i said - we finish ours around easter usually ie march or april!!!
    • brokenwings
    • By brokenwings 22nd Aug 06, 7:03 PM
    • 604 Posts
    • 1,093 Thanks
    • #9
    • 22nd Aug 06, 7:03 PM
    • #9
    • 22nd Aug 06, 7:03 PM
    i will be baking mine next tuesday!! ohh i get so excited when Chritsmas starts to come around lol
    • nuttywoman
    • By nuttywoman 22nd Aug 06, 7:57 PM
    • 2,177 Posts
    • 2,170 Thanks
    I always use the recipe from an old Bero cookbook that i`ve had for yrs.Last year i bought my fruit from Aldi - it was luxury, and my god , did it taste nice.
  • skyeandeviesmummy
    Thank you very much brokenwings shop bought xmas cakes are so expensive even for a tiny little thing!
    • WestieFan
    • By WestieFan 22nd Aug 06, 8:18 PM
    • 390 Posts
    • 136 Thanks
    Will this one do?

    You will need:
    1 cup water
    1 cup sugar
    4 large eggs
    2 cups dried fruit
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup brown sugar
    lemon juice
    1 gallon brandy

    Sample the brandy to check for quality.
    Take a large bowl.
    Check the brandy again to be sure it is of the highest quality.
    Pour one level cup and drink. Repeat.
    Turn on the electric mixer; beat 1 cup butter in a large fluffy bowl.

    Add 1 teaspoon sugar and beat again.
    Make sure the brandy is still OK.
    Cry another tup. Turn off mixer.
    Break 2 legs and add to the bowl and chuck in the cup of dried fruit.

    Mix on the turner. If the fried druit gets stuck in the beaterers, pry it
    loose with a drewscriver.
    Sample the brandy to check for tonsisticity.
    Next, sift 2 cups of salt. Or something. Who cares?

    Check the brandy.
    Now sift the lemon juice and strain your nuts.
    Add one table. Spoon. Of sugar or something. Whatever you can find.
    Grease the oven. Turn the cake tin to 350 degrees.

    Don't forget to beat off the turner. Throw the bowl out the window.
    Check the brandy again.
    Go to bed.
    Who the hell likes fruitcake, anyway?

    • Topher
    • By Topher 22nd Aug 06, 9:13 PM
    • 565 Posts
    • 2,987 Thanks
    I haven't a clue how to link you to this. I posted it on the Christmas thread, about page 34 ish

    [quote=kiwichick]Ooohhhh yes please TOPHER, I have mum coming from NZ for a month (!) over xmas and would love to do an hm cake to go with everything else. Proper OS xmas for us this year.

    Victorian Christmas Cake

    1 lb (400g) Mixed Dried Fruit including peel *
    4 oz (100g) stoned raisins
    4 oz (100g) glacé cherries, quartered
    ¼ (1/4) pint (125ml) medium or sweet sherry

    6 oz (150g) soft margarine
    6 oz (150g) moist brown sugar ( Muscovado or Barbados )
    1 Lemon, grated rind
    1 orange, grated rind
    3 eggs,
    1 tbsp black treacle
    2 oz (50g) blanched almonds, chopped
    4 oz (100g) Plain Flour
    2 oz (50g) Self Raising Flour
    1 teaspoon mixed spice

    1) Put all of the fruit in a bowl, pour the sherry over and leave to soak for at least three days, stirring daily.

    2) Prepare a cool oven (275° F, 140°C, Gas 1 *)

    3) Put margarine, sugar, lemon & orange rinds, eggs, treacle and almonds in a bowl. Sift flours and spice together and add to the bowl, beat well until blended, Stir in the fruit & sherry.

    4) Spread mixture in a prepared tin *3 and bake in oven centre for 3¼ (3 & 1/4) hours.

    * I candy my own peel from September (oranges eaten at work, with peel saved, cut & prepped. And 1 lemon peel from other baking) about 2oz (50g) then deduct that amount from the mixed fruit allocation.

    *2 On my oven, I’ve found Gas Mark 3 better

    *3 Prepared tin means greased and fully lined. Because this cake is cooking for so long, I double line the tin.

    Hope this is O.K.
    • comping cat
    • By comping cat 22nd Aug 06, 9:32 PM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    The recipe from the recipe thread says lard or marg/butter, has anyone ever used lard in their christmas cake before? I dont eat christmas cake myself, and was thinking of making that one for the children this year (it looks really easy) and didnt know if there would be a big difference!!
  • **purplemoon**
    I'm another Delia fan who religiously makes her Christmas cake every year, as does my mother! - in fact I shall be making mine in 2-3 weeks time so I can feed it plenty of brandy before adding the marzipan and icing a week before Christmas
    • bethom
    • By bethom 22nd Aug 06, 10:29 PM
    • 16,152 Posts
    • 6,667 Thanks
    Just posting on here so I can find my way back to here as I am gonna try Delia's one this year.

    I always make mince pies every christmas and have to make them over several weeks as so many friends and family ask for them every year!!

    Time to move onto the cake this year methinks!!
    I live in my own little world, but it's ok as everyone knows me here
    • newleaf
    • By newleaf 23rd Aug 06, 4:17 AM
    • 3,009 Posts
    • 3,451 Thanks
    Another fan of Delia's cake here! I made one 3 years ago and forgot about it for two Christmasses because we had so much else to eat - pre LBM, obviously! We finally got round to eating it last Christmas and I can honestly say it was the best ever! I only use marzipan on ours, we don't like icing.
    LOL at WestieFan!
    Official DFW Nerd No 096 - Proud to have dealt with my debt!
    • whistler-alison
    • By whistler-alison 23rd Aug 06, 8:12 AM
    • 284 Posts
    • 117 Thanks
    Hi - do you think that delia's recipe would fit into two 1lb loaf tins and if so how the cooking times might need to be adjusted? I'd like to make two smaller cakes for mine and my OH's families.
    • kiwichick
    • By kiwichick 23rd Aug 06, 8:18 AM
    • 1,836 Posts
    • 2,828 Thanks
    does feeding it literally mean pouring brandy on it?? How much and where do i pour?? does it have to be brandy??
    WW Start Weight 18/04/12 = 19st 11lbs
    Weight today = 17st 6.5lbs
    Loss to date 32.5lbs!!!
    • Topher
    • By Topher 23rd Aug 06, 9:32 AM
    • 565 Posts
    • 2,987 Thanks
    Feeding means putting some holes into the cake (downwards from the top with a "Bodkin" (sharp thing)) and regularly dripping Brandy into them, the cake needs re-wrapping each time, but you can use what you originally wrapped it in for that.
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