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Christmas cake Goodhousekeeping book 1975

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storynanny Mon 11-Nov-13 11:35:50

So after many years of not bothering to make aChristmas cake Ive decided to look up the old recipe I always used to use from the 1975 version of the Good Housekeeping book.
Apart from no black treacle it seems very similar to all the more recent versions. I always seemed to turn out a decent fruit cake with the recipe and on the same page is a really useful chart detailing different quantities for different sized and shaped tins.
Ive read online though that adjustments have to made to cooking times as todays ovens are more efficient. Any advice gratefully received. Im making a 9" round cake if that is any help. The recipe says 3 to 3 and three quarter hours, does that sound too long?
Got the fruit soaking in brandy as I type....

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tiggypiro Mon 11-Nov-13 12:14:49

Todays ovens usually are fan ovens which seems to make them hotter. I would reduce the temperature about 10 degrees. I also wrap the tin in a few layers of brown paper and stand it on brown paper in the oven - stops it browning too much and cooks it slower. Brown paper on the top too if it starts getting too brown towards the end of cooking.

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penguinpaperback Mon 11-Nov-13 14:59:10

I just checked my trusty GH Cooking is Fun edition, it's the 1981 reprint.
But, to my surprise it says to cook longer than 3-3 and 3 quarter hrs.
But copied below if it's any help.
It's for a 9" tin.
It says heat oven 150 C, 300 F, or mark 1-2.
Bake towards bottom of oven for about 4 and a half hrs until rich golden-brown and firm to touch. To prevent over-browning cover with several thicknesses of brown paper after the first 2 and a half hrs.

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storynanny Tue 12-Nov-13 14:27:45

Well it seems to have cooked ok and even in a fan oven took nearly 4 hours. Will have to shave a bit off to taste!

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Ariadne Tue 12-Nov-13 17:38:17

Just made mine - Delia said 4 - 4 1/2 hours, and she was spot on!

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storynanny Tue 12-Nov-13 17:56:10

just out of interest, what does the black treacle add to the cake? is it just for colour?

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BAnanas Tue 12-Nov-13 19:07:08

I don't like black treacle except in cakes where it can add a real depth of flavour, I'm probably thinking of it in ginger cake specifically. If you like a lighter type of fruit cake then I'm sure you could omit it.

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tiggypiro Tue 12-Nov-13 19:27:08

Ooh BAnanas - I love black treacle. I'm drooling at the thought of it on new bread.

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