Christmas cake mistake

I honestly don't think it will make a huge difference. Once the cake has been iced and marzipanned, I don't think most people would be able to tell.

It won’t make any difference.

I'm sure it will be very delicious. I never add the right fruits from recipe anyway. No currants and no mixed peel for us. It makes no difference to the taste. Enjoy.

I don’t think it is a problem and you won’t notice the difference. I always use just sultanas in recipes that call for mixed fruit.

It will be perfectly fine madalene. I baked something and doubled up on one fruit and you wouldn't have known any different. Once it's iced enjoy it. x

It will be absolutely fine. Like Frey5, I never put in currants, mixed peel or cherries, (we don’t like these). I just make up the amount with raisins and sultanas.

I think it will be fine.
It might, however, be a bit more boring, if you get what I mean!

I just use whatever we have in dried fruit and you can't tell I've used anything different.

The important thing is to make sure to get the alcohol infused early enough 😄😄

Mmmmm........I'm not sure madelene........I think us GNetters need to come round and sample it

Only kidding, I am sure it will be perfectly delicious.

madalene as long as the fruit/flour/fat ratio was correct your cake will be delicious, just remember to give it a good drink regularly.

AreWeThereYet

I just use whatever we have in dried fruit and you can't tell I've used anything different.

The important thing is to make sure to get the alcohol infused early enough 😄😄

In the baker or the cake? Or maybe both

It'll be fine. Which is more than can be said for my chestnut soup the other day when I liquidized it all up in the pan without removing the "teabag" bouquet garni! After peeling all those chestnuts too

valdavi 😒

I always add extra raisins Especially the large juicy ones

It will be lovely.

I change Christmas cake fruits often, just not the total amount.

Yesterday I baked savory squash bread pudding, doubled the shallots, forgot the green onions, added extra kale - still gorgeous.

Don’t give yourself a hard time - lots of us will change fruit we don’t like and personalize our own recipes. It’ll be delicious, you’ll see. 😉

My friend (a very experienced baker) and I worked in a cafe in Cornwall, where we made all our own cakes. One of my friend's specialities was an apple, walnut and chocolate slice. One morning they came out looking rather odd and we realised that she had forgotten the baking powder! We didn't want to throw them away and waste the ingredients, so they were rechristened Continental Slices and people loved them,

Thank you all for your responses. I also believed the flour, fat, fruit ratio was what was important GrannyGravy. I think I learnt that at school in Domestic Science. The recipe I always use isn’t an old family one, although my son sometimes uses that one, nor is it a school one, although I did make a Christmas cake at school one year. I got this particular recipe from a Cooking class I attended many years ago. I just went for fun with a neighbour. Actually it could be there I learnt about flour, fat, fruit ratio, I’m not sure now.

Anyway, I’ve just taken it out of the oven. It looks good, a little darker than usual, but I may have added a bit more black treacle because it’s supposedly got be a tablespoonful but it’s always difficult to measure a tablespoonful of treacle because it’s so sticky.

Anyway thank for all your reassurances. The cake looks fine.

It won't make any difference whatsoever .Don't even mention it before you give people a slice and see their positive reaction !
I always swop sultanas for raisins and currants .
Years ago I ran out of lots of ingredients and just made the weight up with extra nuts and cherries .
The one thing that I do differently is to cook the fruit cake at no 1 gas all night having put a double layer of turkey tin foil around the baking tin .
I turn it up to no 2 just to get a golden colour .

It’ll be grand, Christmas cake mix is very forgiving. I always make Delia’s Creole Christmas cake, well sort of, as over the years I’ve used a wide variety of fruits depending on what I fancy, and every type of alcohol under the sun depending on what I have or what needs using up. It’s always good. Two years ago I put my cake in the oven, had a leisurely cuppa, tidied up the kitchen, then found the pack of butter that should have gone in was still sitting on the table. The cake had been baking for an hour. I hoiked it out, beat it all up again and back in the oven it went. It turned out fine - nobody would ever have known!

I’m sure it will be absolutely fine. Don’t tell anyone and they’ll never know!

Nobody will notice, not even you, or you may find you prefer it!

It won't make any difference. No-one will notice.

I prefer raisins to sultanas.
They're both from grapes - red or white.

Nandalot

It will be absolutely fine. Like Frey5, I never put in currants, mixed peel or cherries, (we don’t like these). I just make up the amount with raisins and sultanas.

Most recipes include more currants than raisins and sultanas but I'm not so keen on currants so put in equal amounts of each, to the correct total.

One year I made a Jamaican Black Cake instead - delicious.