Christmas cake

I’ve made Delia’s cake for decades using dark rum instead of brandy. Depending on how many people are expected I bake a different size each year. This year’s is 6 inch square.

RosieandherMaw

A double thickness of brown wrapping paper or even newspaper tied with string does the job as well .
The piece of greaseproof with a small circle in the middle laid on the top also stops it browning.
Delia also has a chart for different sizes of cake and as I recollect, also for square tins as well as round.

Yes my Mum always used brown paper tied with string.

This it? Been a foolproof receipe for me down through the years.

I've used my mother in law's recipe for over 50 years. When my husband died 6 years ago I thought perhaps it was time to start some new traditions, so I found a different recipe. Not content with that I went for an arctic scene and decorated it with a polar bear and shards of ice. The words "lead balloon" doesn't describe the reaction. This year I suggested to my daughter that I might change the decoration again. Her answer was "White icing, silver balls, Father Christmas and a Christmas Tree!" I know when I'm beaten.

Sorry, forgot to attach photo!

Two ladies asked me to show them my finished Christmas cake, so here it is. I certainly wouldn’t win awards for it, but I enjoyed doing it and the little plastic bits are years old and come out every year!

Oh Moth it looks delightful ! I’ve made two smaller round ones this year and added and subtracted to the fruit a bit. No idea how this will taste but it’s family and me who will eat the most anyway so doesn’t really matter.
The square tin that I used for decades was my mothers before becoming mine and this year I decided time was up.

Moth your cake looks delicious. You must show us the finished article. I soaked my fruit in brandy the night before I made it and then I will feed it a couple of times before I marzipan and ice it.

Especially since I’ve just poured a couple of spoonsful of whisky over the top.

It does!

Ooh lovely Moth62 , bet your kitchen smells heavenly!

That’s my cake out after 12 hours in the bottom oven of the Rayburn last night. I’ll try and post a photo.

I bought some silicon baking sheets on a roll from one of the shopping channels. It's all I use in my baking tins and on baking sheets. Food doesn't stick and you can cut it to fit whatever you want. But not for use under a grill only for oven cooking. It washes easily. I can only find it on Amazon now.
www.amazon.co.uk/Silicone-Non-Stick-Reusable-Cutting-Resistant/dp/B0D6BLTQFL/ref=sr_1_54?s=kitchen&crid=1F2G4UM96PXJI&keywords=silicone%2Bbaking%2Bsheet&sprefix=silicon%2Bbaking%2Bsheet%2Ckitchen%2C89&th=1&dib_tag=se&xpid=TufoLPNLg3Bn7&tag=gransnetforum-21&dib=eyJ2IjoiMSJ9.y8GWOEtx07PklgiksBbHNbb_Inx-mhq4c19rmY1s1O9FcxRUotqeCdWlC862OmsKt9MwrXzHZC3nxR_q7QO6Ky8nQjmyF-A_CttqaWRACBo.DVyBZltDPy5tgWJbdGbNXm4yqirRE72XqnjE5956Keg&qid=1761528791&sr=1-54

thehappyfoodie.co.uk/recipes/christmas-cake/

Thank you Compster - very useful. Also thanks Dee. What a great resource Gransnet is !

I think I have that Stork book, it's a bit late now, but I will have a look in the morning.

Had a quick Google and found this if any help

thehappyfoodie.co.uk/recipes/christmas-cake/

Had a quick Google and found this recipe of any help

thehappyfoodie.co.uk/recipes/christmas-cake/

For years I made two Christmas cakes just as my Mum used to. She used a recipe given to her by the village baker and every year wrote down how much the ingredients cost.

One year my husband won an M and S Xmas cake and everybody said how wonderful it was so I stopped making my own. I now buy them from Aldi as we now prefer them to M and S.

For decades I've used Delia's rich fruit cake recipe, add and subtract at my own discretion, Feed it with brandy now and then, delicious.

https://www.gransnet.com/uploads/talk/202510/medium-76ypw7-90bbbcb8-fc22-469e-a994-6caf4ca2b28c.jpeg https://www.gransnet.com/uploads/talk/202510/medium-6fv72l-23706c51-e979-4fdc-818d-755732dfcc4e.jpeg https://www.gransnet.com/uploads/talk/202510/medium-5pqox0-aa58e7f6-54d4-48cf-97fa-7d453aed0308.jpeg

Hope this helps. Sorry one photo has turned on its side, unfortunately I don’t know how to turn it around 😂

I will check Delia's chart for different cake sizes . Thanks all for suggestions. I don't usually put greaseproof on top of the cake but sounds a good idea.

RosieandherMaw

A double thickness of brown wrapping paper or even newspaper tied with string does the job as well .
The piece of greaseproof with a small circle in the middle laid on the top also stops it browning.
Delia also has a chart for different sizes of cake and as I recollect, also for square tins as well as round.

Yes, I use the brown paper and string round the tin.

My family recipe was also cooked overnight - bottom oven of the Aga.

I always use the recipe my mum used to make my 21st cake. It’s from a 1970s Marks & Spencer recipe book. I do mine overnight in the bottom oven of the Rayburn well protected with layers of newspaper/foil/greaseproof under/around/on top! One thing I did last year which I shall do again this year is to soak the dried fruit overnight in liqueur.