Christmas cake, almost a disaster ?

Thanks, next time I’ll do as you all do. I didn’t throw it away it’s in the fridge ?. Tomorrow I’ll make a light fruit cake with it hopefully it’ll be edible if not the birds will enjoy it.

I alternate spoonfuls of beaten egg and spoonfuls of flour. But the end result will be absolutely fine!

I don't think I've ever made a Christmas cake where it didn't curdle a bit on adding the eggs. If you had added the rest of the flour with spices and whizzed it a bit, it would have been fine. Yes, it is the "proper way" to whisk the eggs first and then add them a teeny bit at a time, but I, like Grannynorm, lose patience and finish up tipping it all in. You can't tell the difference in the finished product, not in a cake that is more fruit than actual cake. Hope you didn't throw away all that lovely egg and butter!

Thanks Farmor15 I’ll remember that tip, it’s just strange as I’ve never had a mix split in 50+ yrs of baking.

I’m not sure if this is any help, but for recipes which ask for eggs to be added one at a time with a little flour, I always found the mix tended to split slightly by the third egg but kept going anyway. Now I beat all the eggs together first, and add a bit at a time, with a spoon of flour. It seems to split less and gives a lighter cake (for normal cakes anyway).