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Christmas baking 2018
Logan4
Posts: 2,590
Hi, i do my Christmas cake now and put a lot of sherry in. I've had this tin since i was 11 years old when i started baking at school.
I line it with greeseproof paper 6 times and brush it with melted butter in between. I make it higher than the cake tin.
Then i put a lot of news paper around it, to stop it from browning too much
This is the mixture
And here it is
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Posts
By the way i forgot to add it took 6 hours to bake.
What a beauty!!
I didn't make one last year, though I did the year before, I fed it for 3 weeks with Taylors Reserve Port and it tasted amazing.
Very nicely baked too, Logan
Thanks Sheps, hadn't thought of port. I use sherry.
I soak all my dried fruit in sherry for 48 hours, i bake my in Sept and was still moist after christmas.
I often make fruit cake through the year. It doesn't last two months because hubby eats it. I usually use Delias creole cake recipe.
I make Delia's Creole cake too as all the booze goes in at the start and there's no messy feeding. It soaks for a week then gets baked a week before Xmas. Usually eaten around Easter - once part of after ski and now after gardening all day in cold spring weather. Should be warm spring weather now we've moved south.
My Wife used to bake five every year soaking the dried fruit for three days in tea and Rum. Then on Mix Up Sunday in November we would make the cakes and puddings, Half of one would go away for Easter and still be fresh and moist.
Then came the day she did the sums and found she could buy five good cakes and all the puddings for a quarter of the price it cost for the dried fruit. She bought them and seeded them up to Christmas, not a word was said by the family I do not think they knew the difference?
Frank.
Yes i do that as well. Hubby likes a lot of glac'e cherries in so i put 1.lb of cherries.
I only do it for Christmas, i think it's more special for us just have it once and i only let myself to have it at that time.
I make my own Christmas puddings as well, they're more expensive to buy than to make. I do that later in the year, about September time. I prefer them to be done once a year, much lighter.
We both loathe glacé cherries. Dried fruit is very expensive here but I'd still rather make my own. The alternative is getting it shipped as none on sale round here. I don't like Xmas pudding and OH is on the last one in the store cupboard. He'd better enjoy it while he can.