Christmas Cake

Normally at this time of year I would be making a Christmas cake, we usually give our DD1 half of it and keep half. However she doesn't want any this year, so am wondering if I should bother or simply buy a small one for us.Does anyone know of a really good bought one?

Sultanas are much nicer than currants in any fruit cake, and I like some chopped dates too.

I used one of Delias kits from Waitrose to save wasting ingredients , as it's the only time I use dried fruit. I found it amusing that in the Waitrose kit she tells you to chuck it all in, whereas in her book, although practically the same ingredients , she stresses the importance of creaming the sugar and butter first.

Oh I just love the prospect of making the cake and pud - I make my grandmother`s recipies which she learnt as a girl at was in the day The Tech - technical college.

I use Laurie Colwins version of the Caribbean Black Cake that she in turn was given by her child's babysitter from St Vincent. It does require copious glugs of rum over a few months so it is probably too late now to produce a totally authentic one although a later version is still lovely.

With Christmas puddings we eat them a year in arrears. Husband makes them on stir up Sunday using his own recipe then we feed them throughout the year, keeping them in the cellar to ripen. We have eaten one that was three years old in the past- it was eye rollingly lovely.

I've ordered M&S gf

It's a lovely cake Baubles.

Xmas pud making for me tomorrow. Cake next.

I made the cake from the Bero recipe book last night ,the one with the little girl on the cover. Forgot the cherries so stuck them on top and pushed them down. Looks a bit messy but the marzipan will cover all sins. I'm using up Amaretto to feed it. The house does smell lovely.

I made Grandmanorm's christmas cake yesterday on your recommendation Jings. It looks great, I may have to do another just to taste.

That'd be great MiniMouse , well worth asking, thanks x

GNHQ are on the case about making it easier to access the recipe section!

I've decided on the Peyton & Byrne one this year with some additions from me and suggestions from Gransnet esp the toasted/roasted almonds. Doing it next Sunday I think after the Remembrance Service.

I use my Good Housekeeping 1975 edition every year which gives the ingredients list for every sized tin and either square or round. It always turns out well and I have also used it for wedding cakes.
I've just got my fruit soaking in brandy tonight and the smell is delicious.
I think it is a similar recipe to Delia.

Will give it a go. I think it sounds delicious.

Thank you.

Can't find it jing - suspect a DD has stolen it!!

As far as I can remember the fat was butter, not lard or marge. For 4oz of flour, stir in grated zest of 1 orange [or 2 satsuma/clementine] with the sugar then stir in orange juice before you add milk to the required consistency. That's it really. Let me know if it works!!

Ok * jings* later on!

Soon as please Kittyl! I've still got a jar of mincemeat from last year that Needs using up before I start again.

That's not my recipe - mine has grated orange peel in! I'll try to remember to post it!

jings Thank you for the mince pie recipe; I will have another try at making them this year. Since I changed to a fan oven my pastry has been hopeless, but someone else suggested that half and half butter and lard is the only way to make good pastry.

I forgot - the box may not be for sale as Waitrose dropped Delia in favour of that renowned cook Pippa Middleton! Has Pippa published her Christmas cake recipe yet this year:

'My recipe for the following rich fruit cake, topped with marzipan and icing and decorated with snowmen, santas and fir trees (artificial, of course) would be especially suitable for the time of year we celebrate as Christmas. Christmas Day will fall on 25th December this year.'

Here is the Home and Freezer magazine recipe for mince pies. I found it on the Moneysaver Expert forum (googled)

"my best mince pie pastry came from the Home and Freezer Digest (there are lots of OS fans of these booklets)

Makes about 30 mince pies
4 oz butter
4 oz marge
1 oz lard (trex will be fine)
1 lb SR flor
1 egg - separated
milk to mix

Either rub the fats and flour together or give them a wizz in a processor
Add the egg yolk and enough milk to mix to a firm dough
Shape into a block then chill for ages, overnight is good.
Roll and use as you want to. Use the egg white to glaze
The pastry will freeze raw or freeze the finished mince pies - Delias mincemeat is the only mincemeat worthy of this pastry"

Delia Smith's recipe. I think she is online now:
www.deliaonline.com/how-to-cook/baking/how-to-make-a-christmas-cake.html

I think it is the same as the one in her recipe book.
I have seen the ingredients for sale in a box in Waitrose for a couple of Christmases (without eggs and butter of course - add your own). I bought two boxes the first year as they were going for half price and it saved all the weighing out and leftover packets of stuff which you may never use. The fruit is already pre-soaked in brandy.

What is the Delia cake? A lot of you seem rather keen on it. Is it on the internet? I would like to try it.

I didn't mean there was any "nonsense" in other recipes on here!

I will once again be doing Grandmanorm's recipe from www.gransnet.com/recipes/dish/5718-Christmas-cake-recipe

A proper Christmas cake. No modern nonsense.