One Man Banned Posted September 16, 2006 Share Posted September 16, 2006 Well it's not going to be long and I will have to start making the old christmas cake so what recipes have you all got for yours. I was thinking we could run a little competition like we did with the chicken pictures for the best dressed cake? Anyone else up for some fun! A xx Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 16, 2006 Share Posted September 16, 2006 Andrew, you are organised I always use Delias Creole Cake recipe,& it is wonderful. You need to start it early as the fruit & booze cooks together then sits in the fridge for a while......in fact I hed better get it started soon Delias mincemeat is gtreat for the mince pies too.....goold old Delia Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 16, 2006 Author Share Posted September 16, 2006 I made one years ago (at yr 11 school) and we left them soak in booze for weeks and it was gorgeous. I will take a photo of a photo if I find it as can;t get the scanner to work I was very impressed with it! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted September 16, 2006 Share Posted September 16, 2006 Might be up for this Andrew! I do the boys a decorated cake for Halloween and Christmas as well as birthdays but the Christmas one is always a chocolate one as they're fussy little blighters and won't eat dried fruit! I like the sound of a competition . Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 16, 2006 Share Posted September 16, 2006 Hmmmmmmmm - so long as we don't have to send the cakes in to those boys for judging..... I bet we would never see them again Yep - count me in.....I am not into icing,but do a great fruit & nut topping Quote Link to comment Share on other sites More sharing options...
chocchick Posted October 23, 2006 Share Posted October 23, 2006 Does anyone have any recipes? I've never made one on my own before, but think it might be good OH doesn't like marzipan, so maybe could do half and half with/without? and in fact any recipies for mincemeat? (which I thought just came in jars from the shop until recently). Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 24, 2006 Share Posted October 24, 2006 Why not treat yourself to Delias Christmas Book - lots of cakes in there & the most wonderful mincemeat which I make every year Her Creole Cake if fab & very simple to do too Quote Link to comment Share on other sites More sharing options...
buffie Posted October 24, 2006 Share Posted October 24, 2006 Well I've just had a disaster with my cake. Ordered a kenwood chef (nothing fancy but time I got baking again) I used the recipe in it's book and was always good at baking so thought nothing about getting it done BUT I creamed the butter and sugar, lightly whisked my 5 eggs (only had \and started to add gradually. The whole thing separated and looked curdled. I have soaked fruit in brandy (that I hope will last now til saturday) and measured the rest of the ingredients. Bagged it all up and have to wait to get 2 more eggs Only Charlie laying so hope by saturday. Do you think my fruit will last ok What went wrong do you think??? I don't want to use any other eggs than ours so I have to hope Charlie will help me Oh dear... BBxx Quote Link to comment Share on other sites More sharing options...
chocchick Posted October 24, 2006 Share Posted October 24, 2006 It can curdle when you add egg to butter/sugar so I alternate eggs with flour or just add a bit of flour so it won't. It works for ordinary sponge cakes anyway, which I make a lot of as the keep laying Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted October 24, 2006 Author Share Posted October 24, 2006 good tip choccy if ever it starts to curdle then add a little flour and it corrects itself - I was once told at school that it was because the eggs have to be refrigerated - tried both methods (eggs freezing cold and at room temperature) and........they both curdled! A xx Quote Link to comment Share on other sites More sharing options...
buffie Posted October 25, 2006 Share Posted October 25, 2006 Ah thanks for this. It;s so long since I did any baking and I knew this was familiar. I am cross I wasted the eggs and am now waiting patiently for my 2 replacements. The race is on but I'm betting it's Charlie as no one else is showing signs of an egg being produced as yet. Round 2 commences on saturday. Made a lovely loaf though yesterday, so success there! BBx Quote Link to comment Share on other sites More sharing options...
Richard T Posted November 8, 2006 Share Posted November 8, 2006 I found this recipe while sorting through some stuff: Christmas Fruitcake Recipe Ingredients: 1 cup water 2 cups dried fruit 1 cup brown sugar 1 cup sugar 1 tsp salt 8 ozs nuts 4 large eggs 8 ozs plain flour 1 cup butter 1 tsp baking powder Juice of 1 lemon 1 bottle of brandy Method: Sample the brandy to check quality. Take a large bowl. Check the brandy again to ensure it is of the highest quality. Pour one level cupful and drink. Turn on the electric mixer, beat one cup of butter into a large fluffy bowl. Add one tsp sugar and beat again. Make sure the brandy is still okay. Cry another tup. Turn off the mixerer. Break two eggs and add to the bowl and chuck in the dried fruit. Mix on turner. If the fried druit gets stuck in the beaterers pry it loose with drewscriber. Sample the brandy to test for tonsisticy. Next sift 2 cups of salt, or something … Check the brandy. Now sift the lemon juice and strain your nuts. (Sift? Sounds like Cif. Remember when those plastic squirty lemons were called jif?) Brandy. Add one table and a spoon. A poon of sugar probly. Grease the oven, turn the cake tin 190 degrees. Throw the bowl in the bin. Or near it. Hurn off the tob. Check the brandy. Repeat. Have a little lie down. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted November 30, 2006 Author Share Posted November 30, 2006 so as an update how are we all getting on? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 30, 2006 Share Posted November 30, 2006 I've made a Scotch Whiskey Dundee Cake for the BHWT raffle and it's well and truly sozzled ! I've got a selection of nuts which I'm going to decorate it with this afternoon as not everyone likes sweet icing and marzipan. Quote Link to comment Share on other sites More sharing options...
Louise Posted November 30, 2006 Share Posted November 30, 2006 On Sarahs recommendation I made the Delia creole cake I am no baker but it looks and smells wonderful it is not supposed to be iced as it is so rich and I am not keen on nut topping so I am going to leave it 'naked' I have it wrapped up in paper and foil while it matures and I will take a pic before it gets gobbled Might be too late for the competiotion but its the thought that counts Quote Link to comment Share on other sites More sharing options...
