[Gogfumble]

I have never been a big fan of fruity Christmas cakes, but for some reason I have been really fancying making one. But have I left it too late to make sure it gets a good feed between now and Christmas? I'd make it sometime this weekend if I do decide to do it.

Also, any tried and tested recipes that any one can recommend?

Thanks in advance.

[wildpumpkin]

No definitely not too late to make it.

I've got a lovely recipe, called an Australian Fruit Cake, which is so easy to make, using melted butter so easy to mix, and is really moist.

Don't forget to steep your fruit in the booze over night so as the fruit swells nicely and the booze soaks in well.

Off to find said recipe...I've go it somewhere .....I hope

[wildpumpkin]

Quote:

Originally Posted by wildpumpkin

No definitely not too late to make it.

I've got a lovely recipe, called an Australian Fruit Cake, which is so easy to make, using melted butter so easy to mix, and is really moist.

Don't forget to steep your fruit in the booze over night so as the fruit swells nicely and the booze soaks in well.

Off to find said recipe...I've go it somewhere .....I hope

Found it!!

8oz butter
8oz light soft brown sugar
1/2 cup milk
1/2 teasp salt
1/2 teasp biacarbonate of soda
1/2 teasp of each spice: nutmeg, cinnamon. ginger
1/2 teasp of each essence: vanilla, lemon, almond
3 large eggs
12oz plain flour
2lb Mixed Dried Fruit, plus 2oz glace cherries if desired.(I also add 2oz. of apricots, as this gives it just an added something imo)

Sherry or Brandy 2 tablespoons at least ;D (I always steep my fruit in the booze the night before, but that is personal preference)


Prepare a 7" cake tin with greaseproof paper



Melt butter in saucepan.
Add fruit/sugar/essences/spices, soda and salt in a mixing bowl, mix well.
Add melted butter, and milk and stir,
Add beaten eggs and then sifted flour
Add booze at this stage if not done so before...or add more!!!
Mix well

Put into prepared cake tin and bake at 300F/150C/Gas2 for 2.5 to 3 hours.

For an 8" tin use 1.5 times of ingredients - cook 3.5 - 4 hours
For an 10" tin use 2 times of ingredients - cook 5-6 hours

Cover cake half way through with greaseproof to prevent burning.

NB - if you prefer a slightly darker cake then replace the light sugar with dark.

Also if you wish to add more fruit then do so, but imo 2-2.5lbs is ample for this recipe.

[Gogfumble]

Thank you. I have most of those ingredients already apart from the dried fruit which I'll get tomorrow and then steep it. More booze the better imo 😉

[Toby LaRhone]

Quote:

Originally Posted by Gogfumble

I have never been a big fan of fruity Christmas cakes, but for some reason I have been really fancying making one. But have I left it too late to make sure it gets a good feed between now and Christmas? I'd make it sometime this weekend if I do decide to do it.

Also, any tried and tested recipes that any one can recommend?

Thanks in advance.

No panic.
Make it in the next week or so, wrap it in grease proof and foil, store it in a "Roses" tin, feed it every other month and it'll be perfect for Christmas 2016.
For this year just buy one.

[wildpumpkin]

Quote:

Originally Posted by Toby LaRhone

No panic.
Make it in the next week or so, wrap it in grease proof and foil, store it in a "Roses" tin, feed it every other month and it'll be perfect for Christmas 2016.
For this year just buy one.

Rubbish....my recipe above will be perfect for this Christmas, I can guarantee it!

[moonlily]

Quote:

Originally Posted by wildpumpkin

Rubbish....my recipe above will be perfect for this Christmas, I can guarantee it!

I have a similar recipe to yours except I soak the fruit for a bit longer, like you say it'll be fine for this year, no faffing about feeding it either.

[Toby LaRhone]

Quote:

Originally Posted by wildpumpkin

Rubbish....my recipe above will be perfect for this Christmas, I can guarantee it!

I'm only going by the fact that my best cake got left in a tin for 28 months because we had cakes gifted to us for two Christmases on the trot - It was exceptionally well fed though!
Actually I read a newspaper article today by a "cake maker to Her Majesty" who said that tomorrow is the day she makes her cakes.

[Gogfumble]

My fruit is in brandy at the moment so hopefully get round to making the cake tomorrow or Monday.

I heard on the TV or radio (can't remember which) earlier that this is the traditional weekend to make Christmas cakes as it is the last full weekend before the beginning of Advent.

[Toby LaRhone]

Quote:

Originally Posted by Gogfumble

My fruit is in brandy at the moment so hopefully get round to making the cake tomorrow or Monday.

I heard on the TV or radio (can't remember which) earlier that this is the traditional weekend to make Christmas cakes as it is the last full weekend before the beginning of Advent.

Was that "Give Us a Clue"?

[NoFussNoFrills]

I make a boiled fruit cake a few days before Christmas. I don't ice this cake as I just like the cake as it is. I simmer the butter, fruit, mixed spice in a large mug and half of cold tea, bring to boil, let it cool completely, then add flour and eggs. Pop in loaf tin and cook. I haven't given amounts here but will if asked. Often I will skewer it and add a drop more tea, I don't like alcohol. This cake is fab cold with a cuppa or you can butter it like a bars birth/tea loaf but it is a cake. Nothing fancy and it's very moist. Most Christmas cakes IMO are quite heavy, I make this nut and cherry free for myself.

[wildpumpkin]

Quote:

Originally Posted by Gogfumble

My fruit is in brandy at the moment so hopefully get round to making the cake tomorrow or Monday.

I heard on the TV or radio (can't remember which) earlier that this is the traditional weekend to make Christmas cakes as it is the last full weekend before the beginning of Advent.

Yes it's know as 'Stir-up Sunday'

[Glawster2002]

Quote:

Originally Posted by wildpumpkin

Yes it's know as 'Stir-up Sunday'

It is indeed.

We followed tradition and made our Christmas Puddings yesterday.

[Gogfumble]

I finally got around to making it today 😀 Quite enjoyed it really and the cake feels lovely and moist, which I was hoping for.

Will be feeding it for the next few weeks with cherry brandy. I soaked the fruit in the last of my brandy and rather than buying some more I thought I would use some cherry brandy I have had in the cupboard for ages.

I have a few weeks to decide how to decorate it now which I am really looking forward to.

[Welsh-lad]

I'm making my puds this weekend. We'll already be in Advent but never mind!

[wildpumpkin]

Quote:

Originally Posted by Gogfumble

I finally got around to making it today 😀 Quite enjoyed it really and the cake feels lovely and moist, which I was hoping for.

Will be feeding it for the next few weeks with cherry brandy. I soaked the fruit in the last of my brandy and rather than buying some more I thought I would use some cherry brandy I have had in the cupboard for ages.

I have a few weeks to decide how to decorate it now which I am really looking forward to.

It should taste cracking with brandy and cherry brandy

[Lushness]

I daren't make one, my children are not the biggest fans of fruit cake (whereas I adore it) so I'd end up eating most of it myself! I'm going to have to live vicariously through everyone else!!

Hope you enjoy your cake OP

[Gogfumble]

Quote:

Originally Posted by Lushness

I daren't make one, my children are not the biggest fans of fruit cake (whereas I adore it) so I'd end up eating most of it myself! I'm going to have to live vicariously through everyone else!!

Hope you enjoy your cake OP

Me too, as said I'm not a big fan of fruit cake either but I am looking forward to sampling it. Hopefully, even if I don't like it others will and I can find something else to indulge in.