Christmas cake, is it too late?

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Christmas cake, is it too late?

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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franco

Joined: 05 Nov 2004
Posts: 113
Location: Bolton, Lancashire

Posted: Tue Nov 30, 10 7:39 am Post subject: Christmas cake, is it too late?
I would like to make a traditional cake this year, but it is too late to start it now? I'm sure traditionalists would say it needs to be started months before Christmas but is this really neccesary? Franco Last edited by franco on Tue Nov 30, 10 9:19 pm; edited 2 times in total

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Tue Nov 30, 10 8:40 am Post subject:
I would make it now for next year or the year after personally, but its up to you really, I'm sure you could force enough alcohol into it over the next couple of weeks for it to be edible, but it won't be very mature

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Tue Nov 30, 10 8:45 am Post subject:
Which reminds me I must check the one I made last year and I never got around to icing

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Nov 30, 10 9:26 am Post subject:
Alternatively you could make it & stick it in the freezer for a few days - One days freezing is equal to 1 week's maturing at room temperature - That's what I'm planning to do this weekend as I've not made mine either

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18410

Posted: Tue Nov 30, 10 1:34 pm Post subject:

joanne wrote:

Alternatively you could make it & stick it in the freezer for a few days - One days freezing is equal to 1 week's maturing at room temperature - That's what I'm planning to do this weekend as I've not made mine either

Thanks, Jo ! I'd forgotten that really great tip of yours for maturing cake.
BTW, if you freeze it, when do you feed it with brandy ? Should I take mine out of the freezer weekly to add the spirit, or what ?

franco

Joined: 05 Nov 2004
Posts: 113
Location: Bolton, Lancashire

Posted: Tue Nov 30, 10 2:15 pm Post subject: cake
Thanks for that, I'll be making it tonight. Franco

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Nov 30, 10 2:29 pm Post subject:

gil wrote:

joanne wrote:

I tend to give it a good soaking before I stick it in the freezer & then again when I take it out again - the freezing process breaks the cells down in the fruit & then they soak it up really well

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Tue Nov 30, 10 2:34 pm Post subject:
also warming the fruit in a little strong tea with a good slug of brandy and a tablespoon or so of orange juice, then leaving to soak overnight before making the cake helps

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18410

Posted: Tue Nov 30, 10 3:54 pm Post subject:
Thanks, Jo and Ros. Cake this weekend, I think. Now the Rayburn oil has arrived.

franco

Joined: 05 Nov 2004
Posts: 113
Location: Bolton, Lancashire

Posted: Tue Nov 30, 10 4:29 pm Post subject: Recipe
before I trawl the internet does anyone have a recipe they can recommend? Thanks Franco

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Nov 30, 10 5:45 pm Post subject: Re: Recipe

franco wrote:

before I trawl the internet does anyone have a recipe they can recommend?

Thanks

Franco

https://www.downsizer.net/Projects/Processing_food/Rich_Fruit_Christmas_Cake/

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Tue Nov 30, 10 10:24 pm Post subject: Re: Recipe

franco wrote:

before I trawl the internet does anyone have a recipe they can recommend?

Thanks

Franco

https://www.bbcgoodfood.com/recipes/1160/simmerandstir-christmas-cake

I made this recipe last weekend- it utilises ros's idea of warming the fruit with booze to help soften things up. I used loganbery vodka instead of brandy for the simmer, with a traditional brandy soak after the bake.
It's very easy to make

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