linz71
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My First Christmas CakeI made my own Christmas cake for the first time ever this year. Baked it in October and fed it with brandy until mid December.
Covering it with royal icing proved more of a challange than I thought, the side looked terrible. But I'm pleased with my cute little smowman.
The cake tastes great but I don't want to eat the snowman lol.
We also made the cookies (chcoclate kisses & cinnamon balls), mince pies, sausage rolls and trifle. The plum bread was spread with homemade butter.
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gil
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That teatable looks very good ! Nice snowman too.
In fact, I think I'm going to have to go and cut myself a slice of Xmas cake right now.
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Fee
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Marvellous 
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Vanessa
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Well done. I didn't get round to icing ours  Still delicious, mind! 
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***merlin***
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well done to you!!
i wouldnt want to eat the snowman either
(((((cutsie wee snowmen))))))
**pinches a slice of plum bread & homemade butter and runs**
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Vanessa
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The first Christmas I was with my husband, he decorated the cake, and made a cute little dog "up to his thighs in snow". I STILL have that little dog, complete with the bit of "snow" he's standing on. It's now 7 years old 
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jaylay
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Well done. Cake looks delicious. You cant beat home make christmas cake. What recipe did you use? I tried a few several years ago and found Delia Smiths the be the best. My family loves fruit cake so I have to make a "spare" each year.
Heres mine
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sean
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Very nice. Welcome to downsizer by the way.
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Vanessa
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Gorgeous! I use a Mary Ford recipe, modified slightly 'cos I'm not keen on peel, so I double the cherries instead 
Welcome to the forum, lovely you've shared your cake with us on your first posting!!
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alison
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| vanessa wrote: | Gorgeous! I use a Mary Ford recipe, modified slightly 'cos I'm not keen on peel, so I double the cherries instead
Welcome to the forum, lovely you've shared your cake with us on your first posting!! |
Mary Fords used to be my local bakery at our old house. I loved going in there!
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Vanessa
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In Southbourne? I adored that shop!!! Spent WAY too much money in there
Her recipe is really dense and moist ... and can be kept for MONTHS without going dry. Probably years, but it never lasts that long Rarely sees the end of January, even though I make a large cake!!
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alison
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| vanessa wrote: | In Southbourne? I adored that shop!!! Spent WAY too much money in there
Her recipe is really dense and moist ... and can be kept for MONTHS without going dry. Probably years, but it never lasts that long Rarely sees the end of January, even though I make a large cake!! |
Yes, we lived straight down to the sea from there, on the corner. Bay View Hotel.
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Vanessa
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I know it!! I lived in Highcliffe for years, then Broadstone ... before trying France.
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alison
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We had BV for 5 years, then moved next door to Sandy Beach for 3 before we came here.
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Vanessa
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Small world, hey?
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jaylay
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| sean wrote: | | Very nice. Welcome to downsizer by the way. |
Thanks for the welcome. I thought I would smeak on here without anyone noticing. I guess I had better go and introduce myself in the right place.
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jaylay
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| vanessa wrote: | | Gorgeous! I use a Mary Ford recipe, modified slightly 'cos I'm not keen on peel, so I double the cherries instead |
Any idea where I can get a copy of the recipe? I would like to give it a go.
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Vanessa
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Yeah.  In a box, somewhere in my garage Still haven't unpacked that particular box yet
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jaylay
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Ha Ha. I was hoping for a link to somewhere on the internet. How long have you been in France? Ive enrolled in a cake decorating course (Bet I'll be the only bloke) and will need a fruit cake in a few weeks.
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Vanessa
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No, it's not online. I'll try to have a dig-around later, got to go out now, see if I can find it for you.
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jaylay
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| vanessa wrote: | | No, it's not online. I'll try to have a dig-around later, got to go out now, see if I can find it for you. |
Sorry. If its a big problem dont worry. I'll have a look in the library for it. Whats the title of the book?
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Vanessa
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101 Cake Designs ...
FOUND the recipe!!! Not the book, but the recipe ... so here goes!
Basic recipe quantities below, get multiplied-up according to the size of your tin. So, as I don't have the book to hand (and from memory it was a pretty detailed chart of tin sizes and shapes) I'll be happy to look up your tin size and shape once I'm in Blighty. My current tins are 7" round, and will take twice the quantities quoted.
2oz plain flour
2oz brown sugar
2oz butter
0.5 tablespoon treacle
2.5oz currants
2.5oz sultanas
1oz seedless raisins
1oz glace cherries
1.5oz mixed peel (I don't put peel in, so put in this many extra cherries!! )
0.75oz ground almonds
0.5fl.oz brandy or rum
1 large egg
pinch each of nutmeg, mixed spice and ground mace
pich of salt
zest and juice of 1/4 lemon (I can't eat citrus, so I add a little more brandy!)
Cream butter and sugar together, add treacle and cream again. Beat in the egg (one at a time when multiplying recipe). Don't worry if the mixture "splits", it'll work just fine!
Add ground almonds then the flour and spices (mix these with the flour first for even distribution).
Add the fruit, brandy or rum and lemon. Mix thoroughly, transfer to a double-lined tin, level-out then create a hollow in the middle.
BAKING ... put a tray of water into the overn, with a pint of water in it. This increases the humidity in the oven, keeping the top of the cake moist and helping the cake to stay flat. Oven temperature: 275*f, 140*c, gas mark 1. Baking times vary according to size of cake ... my 7" one will take approx. 2.5 to 3 hours.
when the cake is baked, leave it in the tin for a day, then remove from tin and sprinkle with 1tbsp of brandy per lot of cake mixture. Wrap cake, should be mature in 3 weeks.
ENJOY!!!!!
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jaylay
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Great stuff thanks very much. I have a feeling I have 7 inch. Although I may go with a 9 inch tin. NIce eastef cake.
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Vanessa
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I'm having doubts about the quantities ... I'm SURE it's more than that for a 7" round cake!! But since there's no raising agent as such, it won't hurt to mix some, then mix some more if needs be
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jaylay
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I did think the quantities were low compared to my usual cake.
1 lb (450 g) currants
6 oz (175 g) sultanas
6 oz (175 g) raisins
2 oz (50 g) glacé cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy, plus extra for 'feeding'
8 oz (225 g) plain flour
½ level teaspoon salt
¼ level teaspoon freshly grated nutmeg
½ level teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 large eggs
2 oz (50 g) almonds, chopped (the skins can be left on)
1 level dessertspoon black treacle
grated zest 1 lemon
grated zest 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake
So I dont waste that lemon in your recipe so will mutiply your wieghts by 4.
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jaylay
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Sorry I forgot to ask. Do you wrap your take in brown paper while baking to stop the outside burning or does the water do this?
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Vanessa
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For a smallish cake, I don't find it's necessary with this recipe - although i always double-line the tin. When I make a bigger cake, I do tie brown paper round the outside of the tin, though.
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