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11 Oct 21, 04:30 PM |
#1
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VIP Dibber
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Christmas cake
Any nice and easy recipiea out there please? DD is looking to make some smallish ones, one to ‘feed’ and one non-alcoholic. Do they need defferent recipies ? Made at same times?
I have no idea but trust the advice on here as there are so many good bakers! X
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11 Oct 21, 04:46 PM |
#2
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Imagineer
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I made mine at the weekend. I use James Martin's recipe every year and always tastes great. You do not have to use alcohol if you don't want. It's really easy as you put butter, sugar and fruit on the hob and simmer and then blend in the rest of the ingredients.
bbcgoodfood/recipes/...christmas-cake HTH Jill |
11 Oct 21, 07:18 PM |
#3
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Imagineer
Join Date: Apr 09
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Recipes can be the same - I use a Delia recipe which soaks the fruit in brandy overnight then I feed it between now and Christmas a few times. So, you could start the fruit off the day before for the fed cake and just make them both the same day (obviously keeping the fruit apart).
So long as they are all deep filled cake tins then they can be different sizes if necessary as they tend to take the same length of time to cook. When I cooked ds’s wedding cakes I had the largest and smallest in the oven at the same time and both took same length of time to cook and came out perfectly. (In fact the chefs at his reception posed with the cake for a selfie as though they had made and decorated it which made me laugh when I found out). |
11 Oct 21, 07:19 PM |
#4
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VIP Dibber
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I use Delia's creole cake recipe every year. There is a ton of different fruit which is soaked for a week in about 5 different kinds of alcohol, before you even make the cake. But then you just wrap it up till Christmas, no need to feed it.
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DLP: day trips 2000, 2003; Cheyenne Sep 2009, Feb 2011, Nov 2018; Sequoia Lodge June 2008, May 2012; Elysee May 2012, Jan 2013, Sep 2013; Disneyland Hotel Mar 2015, Santa Fe Nov 2016; Newport Bay Sep 2017, Ibis Sep 2019, Hotel NY Art of Marvel Nov 2021
WDW: Port Orleans Riverside Dec 10; SSR Nov 14 |
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11 Oct 21, 09:32 PM |
#5
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Imagineer
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I find Mary Berry’s recipe makes the nicest cake.
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11 Oct 21, 09:51 PM |
#6
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Imagineer
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Yup - that's my recipe too. Works every time and gets lots of compliments. I used to use Nigella's from her Christmas Book, but it was very dark, maybe too much treacle.
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12 Oct 21, 07:28 PM |
#7
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Imagineer
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I use the be-ro one. I've got about 20 small ones and 5 bigger ones in the freezer. In another month they'll be defrosted and have marzipan on ready for icing. I donate them to a local rescue who have a Christmas fayre.
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12 Oct 21, 07:38 PM |
#8
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VIP Dibber
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I usually use one from an old M&S book on cake decorating but this year I’ve swapped to Mary Berrys traditional Christmas cake and it’s lovely……I like having no mixed peel in it too……
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May 2012 3 weeks Highgate villa, RPR & Barefoot Beach Resort May 2010 2 weeks The Point Orlando Resort & Clearwater |
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12 Oct 21, 08:25 PM |
#9
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Thread Starter
VIP Dibber
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Thanks for the replies- will check some out, im another one not too keen on peel so will leave it out. .x
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