Christmas Cake

You are all wonderful!!!

I have nevermade a successful Christmas cake. My SiL makes one for us as a present.

I use Delia Smith recipe for my Christmas cakes (made in the October half term). I made four this year, one for our Christmas, one for SiL birthday next week and 2 for a WI stall. Fruit soaked for 24 hrs in brandy and fed regularly. I also add dates in mine but left out nuts for the two to put on the stall and will decorate with dried fruits.
Flickety do you think there is a big increase in those with nut allergy? If so..anyone got a theory why?

The Christmas cake was cooling on the kitchen table earlier. DH remarked 'that looks a bit black'

Made my list and off to buy the ingredients in the morning. Trying completely new recipes this year as I have made the same one or two recipes for years and thought it was time to try a change

I have found plenty of recipes, they use semolina for the texture but you have to use almond or flavouring not almond essence or extract as the last two are derived from almonds. I have yet to locate flavouring that I can be sure is almond free, so I thought it might be easier to buy it, if I can locate anywhere that might supply it.

Given how many people, particularly children, have nut allergies, you would think it would be available. Until last year DGD showed no interest in traditional Christmas dishes with dried fruit, but then she started wanting to taste mince pies, Christmas pudding, Christmas cake and we had to say 'no'. This year all are being made without nuts. The problem area is the marzipan.

Mishap if you look in the recipe section you'll find a Christmas cake recipe from Grandmanorm which I've made this year. It looks great although I haven't yet tasted it, however Jings recommends it highly

That should read 'I wonder IF....'

FlicketyB I wonder there is such a thing as almond-free marzipan? I'd have thought that by definition marzipan is made from almonds. I have made a Bakewell tart with ground rice or semolina instead of almonds but that had to be flavoured with almond essence.

Good to hear about all these wonderful grandmas with their great Christmas cake recipes - anyone got a minute to put one up on here for me please?! - or to recommend one that I can download.

Re another thread, my 12 year old grandson wants to make a Christmas cake this year.

Does anyone know where I can get almond-free marzipan? I have found some recipes, but would rather buy it. DGD is allergic to almonds

I've already taken off some of the top and eaten it whitewave.

papaoscar I think a little jam makes the marzipan stick and you don't do the white icing until a day or two before you are going to eat the cake (so it doesn't have time to go hard and yellow).

Best way to get the marzipan to stick to the cake and icing to stop it going soggy? And how thick should the marzipan and icing be? Does the cake need fortifying with spirits? If so, what's best? How can you stop the icing going hard and yellow?

cover the top and turn down the oven - you don't want an under cooked raw cake which is burnt on the outside!!! At least you can shave off any burnt bits and covered with icing whose to know

Erghh! You are right to be concerned about burning mishap.

My cake has only been in the oven for two hours and I can see the top is burnt.

It should be in for 3 to 4 hours!!

Mishap I line my tin with two lots of greaseproof paper (stuck down with a brushing of melted lard) and on the outside of the tin put a couple of layers of strong brown paper, tied on with string. I think that might help avoid the edges getting too well done. Also don't have the oven too hot. (Our village show judge always recommends going by the book you got with the oven.)

Does anyone have a good recipe for a Christmas cake?

I have never made one - I always do the puds - but this year I have offered to also do the cake. I am looking upon it as occupational therapy! There will be a huge number of us this year (not at my house, I am glad to say!) so it needs to be big - I may have to buy a suitable cake tin. I love nuts and would like a recipe that has plenty in - and I need to know how to stop the edges burning. My oven is not brilliant and undoubtedly gets hotter on one side than the other; and if it is a big cake, I am concerned that it will burn, but do not want to keep opening the oven to turn it around, assuming that will make it deflate.

I could look up a reipe on the net, but would rather have one that is tried and tested and recommended by a GNetter.

Thanks for your help.

Well, the cake's just gone in the oven. The raw mixture tasted alright. It's the first one I've made in over thirty years.

There was one blip. I had put the cake mixture nicely in the tin when I realised the chopped walnuts weren't in so I plonked them on top and gave them a bit of a prod.

In spite of this and the fact that due to bad planning I only soaked the fruit for an hour, I am confident about my cake

And doesn't it all taste so nice .
I thought today was Stir Up Sunday, but that's next week. None of my family likes Christmas Puddings (only me) so I gave up making those and just buy one of the very small ones.

But isn't it fun!

WELL THAT'S IT! I had planned not to make cake , pudding, chutney mincemeat or anything this year because of diet BUT I can't stand it so am off to Waitrose on Monday (got £10 off voucher) to buy all my ingredients and will be happily cooking next week as per usual this time of year. I am soooo weak

Make it as soon as you can Petallus. I usually brush the base of mine with alcohol while it is still a bit warm as I think it soaks in better.

Re. previous post it should of course read 'do not feed it'.

My Granny always 'fed' her cakes well with alcohol. I remember going to see her one Easter and she asked me if I would like some Christmas cake (silly question!). I was given the choice of 'this years, last years or the years before'. Everyone was delicious - a bit rude to choose I thought and I was only about 17 and could eat for England.

As jingl said it is the quantity of fruit and sugar which gives them their keeping qualities and of course a good storage container.

Isn't it great that so many of us use our grandmothers recipe for Christmas cake and Christmas pudding. I must admit I no longer make the puddings as the bought ones (especially lidl) are so good. I'm now reminded to crack on with my cake .......