Christmas Cakes are GO!!!
Discussion
done ok. Anyone like to compare their fave recipe?Ok here we go:
10oz Currants
10oz Raisins
10oz Sultanas
10oz Self Raising Flour (sieved)
6oz glace cherries (halved)
2 x T spoons Ground Almonds
2 X T spoons of Mixed Peel
large pinch Flaked Almonds
8oz Dark Sugar (I prefer muscovado but molasses will do)
8oz butter
1 x heaped T spoon mixed spice
6 eggs
1 x 500ml Bottle of Guinness (not the widget cans!)
Optional spirit (I use spiced rum but whiskey or brandy can be used)
Grease proof paper
Brown paper
Soak the fruit, cherries and peel in the Guinness over night, the fruit should soak up nearly all the Guinness.
Light the oven gas mark 2
Gently mix the eggs in a jug/bowl
Using a wooden spoon cream the butter {20secs in micro will get the butter just right from the fridge) and sugar in a large mixing bowl then mix in the almonds, spice, flour, eggs, soaked fruit and a large slosh of spirit. I use the eggs as the "water" in the mix adding as you go, if you find the mix too wet just add a little more flour. The finished mix should do the 5 sec drop test, take a wooden spoon full and turn it over, the mix should hold for 5 secs before dropping into the bowl.
The mix should do 2 x medium cake tins, grease and line with grease proof paper, then put the brown paper around the outside of the tins (sellotape will work) 3/4 fill the tins with the mix and give the tins a little tap.
The secret is a low slow cook so middle of the oven gas mark 2 for about 3hrs, I check at 2 - 2 1/2hrs, use a knitting needle pushed into the cake if it comes out "wet" it needs a little longer, it's better to be slightly moist than too dry (ooo'er missus) so check it!!
Once cooked leave to cool in the tin for a couple of hours then leave on a rack to totally cool. Once cool turn the cake upside down and using a skewer / knitting needle make half a dozen holes in the bottom of the cake, make sure you don't push right through, then dribble some spirit on to the base of the cake and leave for 30 mins to soak in, this can be repeated every couple of weeks or so if desired.
I wrap in grease proof paper and store in tins / tupperware type containers, I don't "do" marzipan/ icing ...sorry
Any questions just ask ....
Jon
10oz Currants
10oz Raisins
10oz Sultanas
10oz Self Raising Flour (sieved)
6oz glace cherries (halved)
2 x T spoons Ground Almonds
2 X T spoons of Mixed Peel
large pinch Flaked Almonds
8oz Dark Sugar (I prefer muscovado but molasses will do)
8oz butter
1 x heaped T spoon mixed spice
6 eggs
1 x 500ml Bottle of Guinness (not the widget cans!)
Optional spirit (I use spiced rum but whiskey or brandy can be used)
Grease proof paper
Brown paper
Soak the fruit, cherries and peel in the Guinness over night, the fruit should soak up nearly all the Guinness.
Light the oven gas mark 2
Gently mix the eggs in a jug/bowl
Using a wooden spoon cream the butter {20secs in micro will get the butter just right from the fridge) and sugar in a large mixing bowl then mix in the almonds, spice, flour, eggs, soaked fruit and a large slosh of spirit. I use the eggs as the "water" in the mix adding as you go, if you find the mix too wet just add a little more flour. The finished mix should do the 5 sec drop test, take a wooden spoon full and turn it over, the mix should hold for 5 secs before dropping into the bowl.
The mix should do 2 x medium cake tins, grease and line with grease proof paper, then put the brown paper around the outside of the tins (sellotape will work) 3/4 fill the tins with the mix and give the tins a little tap.
The secret is a low slow cook so middle of the oven gas mark 2 for about 3hrs, I check at 2 - 2 1/2hrs, use a knitting needle pushed into the cake if it comes out "wet" it needs a little longer, it's better to be slightly moist than too dry (ooo'er missus) so check it!!
Once cooked leave to cool in the tin for a couple of hours then leave on a rack to totally cool. Once cool turn the cake upside down and using a skewer / knitting needle make half a dozen holes in the bottom of the cake, make sure you don't push right through, then dribble some spirit on to the base of the cake and leave for 30 mins to soak in, this can be repeated every couple of weeks or so if desired.
I wrap in grease proof paper and store in tins / tupperware type containers, I don't "do" marzipan/ icing ...sorry
Any questions just ask ....
Jon
Edited by BigWithey on Wednesday 31st October 17:50
Edited by BigWithey on Wednesday 31st October 17:51
BigWithey said:
Ok here we go:
10oz Currants
10oz Raisins
10oz Sultanas
10oz Self Raising Flour (sieved)
6oz glace cherries (halved)
2 x T spoons Ground Almonds
2 X T spoons of Mixed Peel
large pinch Flaked Almonds
8oz Dark Sugar (I prefer muscovado but molasses will do)
8oz butter
1 x heaped T spoon mixed spice
6 eggs
1 x 500ml Bottle of Guinness (not the widget cans!)
Optional spirit (I use spiced rum but whiskey or brandy can be used)
Grease proof paper
Brown paper
Soak the fruit, cherries and peel in the Guinness over night, the fruit should soak up nearly all the Guinness.
Light the oven gas mark 2
Gently mix the eggs in a jug/bowl
Using a wooden spoon cream the butter {20secs in micro will get the butter just right from the fridge) and sugar in a large mixing bowl then mix in the almonds, spice, flour, eggs, soaked fruit and a large slosh of spirit. I use the eggs as the "water" in the mix adding as you go, if you find the mix too wet just add a little more flour. The finished mix should do the 5 sec drop test, take a wooden spoon full and turn it over, the mix should hold for 5 secs before dropping into the bowl.
The mix should do 2 x medium cake tins, grease and line with grease proof paper, then put the brown paper around the outside of the tins (sellotape will work) 3/4 fill the tins with the mix and give the tins a little tap.
The secret is a low slow cook so middle of the oven gas mark 2 for about 3hrs, I check at 2 - 2 1/2hrs, use a knitting needle pushed into the cake if it comes out "wet" it needs a little longer, it's better to be slightly moist than too dry (ooo'er missus) so check it!!
Once cooked leave to cool in the tin for a couple of hours then leave on a rack to totally cool. Once cool turn the cake upside down and using a skewer / knitting needle make half a dozen holes in the bottom of the cake, make sure you don't push right through, then dribble some spirit on to the base of the cake and leave for 30 mins to soak in, this can be repeated every couple of weeks or so if desired.
I wrap in grease proof paper and store in tins / tupperware type containers, I don't "do" marzipan/ icing ...sorry
Any questions just ask ....
Jon
10oz Currants
10oz Raisins
10oz Sultanas
10oz Self Raising Flour (sieved)
6oz glace cherries (halved)
2 x T spoons Ground Almonds
2 X T spoons of Mixed Peel
large pinch Flaked Almonds
8oz Dark Sugar (I prefer muscovado but molasses will do)
8oz butter
1 x heaped T spoon mixed spice
6 eggs
1 x 500ml Bottle of Guinness (not the widget cans!)
Optional spirit (I use spiced rum but whiskey or brandy can be used)
Grease proof paper
Brown paper
Soak the fruit, cherries and peel in the Guinness over night, the fruit should soak up nearly all the Guinness.
Light the oven gas mark 2
Gently mix the eggs in a jug/bowl
Using a wooden spoon cream the butter {20secs in micro will get the butter just right from the fridge) and sugar in a large mixing bowl then mix in the almonds, spice, flour, eggs, soaked fruit and a large slosh of spirit. I use the eggs as the "water" in the mix adding as you go, if you find the mix too wet just add a little more flour. The finished mix should do the 5 sec drop test, take a wooden spoon full and turn it over, the mix should hold for 5 secs before dropping into the bowl.
The mix should do 2 x medium cake tins, grease and line with grease proof paper, then put the brown paper around the outside of the tins (sellotape will work) 3/4 fill the tins with the mix and give the tins a little tap.
The secret is a low slow cook so middle of the oven gas mark 2 for about 3hrs, I check at 2 - 2 1/2hrs, use a knitting needle pushed into the cake if it comes out "wet" it needs a little longer, it's better to be slightly moist than too dry (ooo'er missus) so check it!!
Once cooked leave to cool in the tin for a couple of hours then leave on a rack to totally cool. Once cool turn the cake upside down and using a skewer / knitting needle make half a dozen holes in the bottom of the cake, make sure you don't push right through, then dribble some spirit on to the base of the cake and leave for 30 mins to soak in, this can be repeated every couple of weeks or so if desired.
I wrap in grease proof paper and store in tins / tupperware type containers, I don't "do" marzipan/ icing ...sorry
Any questions just ask ....
Jon
Edited by BigWithey on Wednesday 31st October 17:50
Edited by BigWithey on Wednesday 31st October 17:51
thanks for thatno need for me to make one, my uncle will be doing that and i'll just pop round and pick one up when they're ready and be given another at xmas
no idea as to the recipe but i do know its not just the cooking that is important for him. he turns them upside down [the top is covered in almonds], spikes the base with a skewer 90% of the way through, then pours a drop or two of single malt over the base to soak through. this is kept up over a period of a month or so to give the cake flavour and moisture. all i know for sure is they're bloody georgeous and cost me nothing
ps - is it just our family or does anyone else enjoy a slice of christmas cake topped with a slice of mature cheese? people think i'm odd for doing this but i take this from my dad and find it very tasty.
no idea as to the recipe but i do know its not just the cooking that is important for him. he turns them upside down [the top is covered in almonds], spikes the base with a skewer 90% of the way through, then pours a drop or two of single malt over the base to soak through. this is kept up over a period of a month or so to give the cake flavour and moisture. all i know for sure is they're bloody georgeous and cost me nothing
ps - is it just our family or does anyone else enjoy a slice of christmas cake topped with a slice of mature cheese? people think i'm odd for doing this but i take this from my dad and find it very tasty.
Last year mechsympathy said:
Mrs Fish said:
I've never made a proper christmas fruit cake, so any recipes would be good, I may give it a go this year 
Likewise. I've got a good Dundee cake recipe, but I'm not sure it'll translate into a properly boozy xmas cake. Only one way to find out I guess...Mrs Fish said:
I still haven't gotten round to making one
Likewise
Went with James Martin's Christmas cake last weekend-
http://www.bbcgoodfood.com/recipes/2607642/make-an...
Turned out looking the part, weighs as much as me. Now to feed the thing brandy for the next month and a half. Immense discipline to leave it intact in the house.
Anyone have recommended tried and tested icing recipes?
http://www.bbcgoodfood.com/recipes/2607642/make-an...
Turned out looking the part, weighs as much as me. Now to feed the thing brandy for the next month and a half. Immense discipline to leave it intact in the house.
Anyone have recommended tried and tested icing recipes?
I did one last year using this recipe:-
http://www.splendidtable.org/recipes/easy-action-c...
It was bloody delicious! The only alteration I made was using a fruitier amber rum, rather than dark rum, in the cake mix and to feed it. This years was done last weekend.
I can't wait!
http://www.splendidtable.org/recipes/easy-action-c...
It was bloody delicious! The only alteration I made was using a fruitier amber rum, rather than dark rum, in the cake mix and to feed it. This years was done last weekend.
I can't wait!
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