612's Mornings' cook, Alison Alexander has come to your rescue. I know, it’s a recipe that can be made in a hurry if you didn’t have time to soak your fruit and ‘feed’ your cake, but it will taste even better if you’re organised enough to … A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy. I store the cake in an airtight tin and I “feed” it with alcohol about once a week to keep it moist. After all, you need to leave room for a mince pie. Inspired by our family recipe, we create the most delicious Christmas cakes with a luxury hint of brandy opera for mouthwatering & sensational taste. If you've never made a Christmas cake before, this one is dead easy, and you won't be disappointed. Secure it all with an elastic band, then keep it in an airtight container till needed. DH offered to bring home a syringe from work, haven't taken him up on that yet. This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. What do I feed it with? If you are feeding weekly then 1-2 tablespoons alcohol per feeding should be enough. Christmas cake recipes. You don't want the cake too soggy but you don't want a dry or stale cake either. Sort By. Remove the cake from the oven and, while still hot, pour over the extra port. These have a much thinner layer of marzipan and icing, and the flavour of the Irish whiskey in the icing, as well as the cake, is brilliant. Almond Paste Put the ground almonds, icing sugar and caster sugar into a large bowl and mix well. Poke holes into the cake with a skewer and slowly spoon over the sherry. https://www.prima.co.uk/.../a34751/cherry-brandy-christmas-cake-recipe You can make this cake in a 9 x 2 inches round pan, 9 x 2 1/2 inches springform pan, or 9 x 5 x 3 inches loaf pan. To do this, after the cake has been baked, let it cool a bit, then make a few small holes in it with a skewer or the end of a knife etc. Well, this depends on how boozy you want the fruit cake. You recommended aging the fruit cake for at least two months. In this recipe, I have used a combination of brown and granulated white sugar. Of course there are many variations to this, and you can find your own comfort timeline as you get into the regular practice of making the Christmas cake each year. Is your Christmas cake always dry? Got a great tip on here to feed christmas cake with Amaretto. Some people, start right in February or March, and bake the cake in the last week of November, or 5-6 weeks before Christmas, keeping it moist by drip feeding the cake with alcohol every week till Christmas. (side with the alcohol poured on it facing up). Though this recipe may look complicated, it's actually quite approachable if you assemble and weigh all the ingredients and line the cake tin before you start. No British holiday is complete without a classic Christmas cake. … If you are wondering how do I feed it? Set Descending Direction. The Best Port Wine Fruit Cake Recipes on Yummly | Orange Cake With Port Wine, Port Wine Chicken, Stewed Figs And Port Wine Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve … Terry Adido says: November 19, 2015 at 10:14 pm Hi. It won’t however be as moist and delicious as when you age it for long. So why when I go to feed the cake today does it feel really moist, soggy on the top and bottom, almost uncooked? https://www.thespruceeats.com/traditional-british-christmas-cake-recipe-435111 https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076 Beware, this cake does contain a reasonable amount of cherry brandy - both in the cake mix and through feeding the cake more brandy afterwards. Home; Christmas; Christmas Cakes; Filter Results. Now, wrap the cake (tin and all) in a thick, clean towel. The BEST Rich Fruitcake Recipe . Our award-winning yummy Christmas cakes are the perfect choice to get you in a festive mood. All seemed fine n dandy. No Christmas is complete without a wonderful classic Christmas cake. I wrap the cake in two sheets of baking paper, and a layer of foil, then pack into a snug cake tin. If I am to feed it with Amaretto once cooked do I also soak the fruits in Amaretto and leave the brandy out completely? It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. It helps to poke holes in the top of the cake with a skewer before feeding it, to encourage the liquor to soak into the cake. The recipe says to feed it with brandy every week from now until I ice it but I don't want to add more booze! If you're after an easy Christmas cake recipe, you can't go wrong with this boil and bake version. I've made a christmas cake for the 1st time this yr but it's already pretty potent smelling with all the brandy in it. Plus the cake is made well in advance – I usually make mine 6 weeks before Christmas so it can mature. How often do you feed a Christmas Cake? Show per page. Fruitcake Recipes. You can feed the Christmas cake once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that you are going to ice the cake). I prefer this method because the entire cake will mature well and the fruits absorb the alcohol more, despite the shorter period of ripening. You can. Reply. I'd soaked the fruit in booze for a few days before baking but had drained it properly and baked the cake until the skewer came out clean. Can I feed it with freshly squeezed orange juice or tea (no milk of course) instead? Keep wrapped for at least 24 hours, or until the cake is completely cold. Hi Kim, you can freeze the fruit cake if you wish but I personally always wrap it really well in a couple of layers of baking parchment then tin foil (but don’t let the foil touch the cake). It is also traditional to “feed” christmas cakes with alcohol to help preserve them. https://www.recipetineats.com/christmas-cake-moist-easy-fruit-cake I've always soaked the fruit beforehand in brandy and then fed with brandy once cooked. You can add 1-2 tablespoon of milk if the batter seems too dry. Or does it fall apart when you cut into it? Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live. If you wish, you can feed it and re-soak the kitchen towels a couple more times before Christmas, to add to the richness. You can replace white sugar with the same amount of brown sugar. And when it comes to decorating, see our page on 10 ways to decorate a Christmas cake. Now for the stoopid question. So good! This is one of my favourite Christmas cake recipes & is usually the one I end up making. OP’s posts: See next | See all Add message | Report | See all. For a rich mature fruit cake feed it once every week for 12 weeks. As I said a couple of posts ago, if you want to eat top-quality food at Christmas, you need to make your own, or spend a fortune at Harrod’s. We take just as much care with the decoration, hand-icing each one so it’s ready to take pride of place at the centre of your Christmas table. I suppose you could use a small baster! If you don’t have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down. 6 Items . Gradually stir the liquid into the dry mixture, adding enough to give a thick consistency. a. Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Pour over a couple of tablespoons of alcohol (whichever you prefer). Store in a cool place. https://www.chelsea.co.nz/browse-recipes/chelseas-favourite-christmas-cake The instructions here are for four small cakes or one large cake. To store and feed: Wrap the cooled Christmas cake (still in parchment) in a couple of layers of clingfilm, then cover with foil. Once you’ve cooked it, you only have to feed it with a little brandy to make it nice and moist. For those who like a well-brandied cake, a little 'feeding' of the cake at odd intervals (say, weekly) before Christmas will add an extra dimension to it. Please do I still have any hope of baking Christmas fruit cake this weekend. In a separate container, beat the eggs, almond essence and spirit of your choice. I made our Christmas cake a week ago. This collection of our best recipes includes the hugely popular rich fruit cake by Mary Berry – get ready for Stir up Sunday!. You literally melt and mix this cake in a big saucepan on the stove. You don't want to swamp the cake with liquid so we suggest an initial feeding once the cake has cooled in its tin and then feeding at convenient intervals after that. It has no eggs and is a condensed milk fruit cake. Then the next time I feed, I turn the cake upside-down and feed the other side. It is a make-ahead cake which gets better for maturing a while. My mother in law says orange juice might make it go mouldy :-s Our rich, fruity Christmas cakes are made using recipes perfected over a century. I like to wrap the cake in a double layer of greaseproof paper and then in double foil. Delia's Irish Whiskey Christmas Cakes recipe. Christmas is on it@s way and you have baked your Christmas Cake in preparation, but all the recipes talk about feeding your Christmas Cake. https://www.bbcgoodfood.com/recipes/make-mature-christmas-cake It won ’ t however be as moist and delicious as when you it! Stir up Sunday! the oven and, while still hot, over... 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