Christmas cake

My recipe states that the mixture should be left overnight. It allows the fruit to soak up the moisture to plump them up.

Anyone tried a "white" Christmas cake recipe? This stipulates vodka for soaking the fruits - things like pineapple and apricots. Without alcohol, no cake will keep. What can I use without in stead of vodka?

Yes you can. I make my cakes over several days, first soaking the fruit in rum or brandy, for up to three days, or longer!
Then make the cake mixture and I've had to bake them in batches as the oven won't take them all at once. So spare mixture is left, covered, in a cool place, then given a stir before putting in the tin to bake.
Always been delicious.

I don't know about "white" cakes, AlisonKF, I've never heard the term. But I've learnt over the years that Delia's Creole recipe is very adaptable. You can just lob in any fruit you fancy (I go for things like candied pineapple and ginger, extra cherries and mixed nuts to replace a lot of the usual dried fruit) and any alcohol you've accumulated over the year. Mine's different every Christmas. It had Amaretto and Sambucca in last year.

51B9exchange I don't make Christmas pudding only the cake so they stir that. I don't think it matters really.

52Farawaynanny I've cheated this year and got Jane Ashers mixed fruit soaked in brandy so have got a head start

Thank you all so much for your replies, am certainly going to do it

Nanaval4g Yes you can leave the mixture overnight just ensure it is covered well and stir before cooking, I have to do this as I have to make a few cakes for the family but can't bake them all in one go, and I've never had a problem.

Just wish to warn you Nanaval4G that a friend of mine did this, made lots of mixture for multiple cakes, ran out of time to bake them in one day, popped the remaining mixture in the fridge overnight then baked the next morning. Cake turned out nowhere near as good as the freshly made mixture baked straight away. I seem to recall she claimed it had sunk in the middle.

I don’t know the answer to your question, but was interested in others comments about tastes changing. I love Xmas cake, pudding and mince pies. Home made even better. But the younger generation don’t seem to like any of them. Growing up they where such a treat at Xmas.
I wonder how they’ve all fallen out of favour .

On a cookery course the teacher said we could make our Christmas cakes at the class - put them in the oven at the class, take them out when the class finished at 9pm and then complete the baking at home. Maybe I misheard . . . . Perhaps don't try this at home!

I cannot see a problem with that, assuming you got home within a reasonable time.

Most of my family like Christmas cake pudding etc, I make my own because I have to contend with nut and soya allergies, among others and the one way that those with the allergies can know that the cake, pudding and mince pies are safe to eat is if I have made it and can guarantee that none of the offending products has been used in the making.

Just nipping back in to ask whether anyone has quantities for a small traditional cake. Don’t need usual size just for DH and me this year and such a faff to marzipan, but don’t feel confident about scaling down my recipe. Thanks.

Think I would prep the fruit and leave overnight but would mix the soft ingredients before the actual baking. Wouldn't want to risk the batter losing the air even though heavy fruit cake isn't beaten like a sponge is.

Just to update - we made the cake and the girls all made their wishes, I left it in the bowl covered with cling film and put it in the porch overnight. I cooked it the next day and it has turned out brilliant, very pleased with it.

That's good to hear, Nanaval4G. My DGS have never made a wish with the cake stir up, as I haven't been able to get them all together at the right time, so I'll try your way this year.

I like one simple cake recipe. You can cook it every day! Healthy and testy!)
Blueberry Vegan Mug Cake! greenann.com/recipe/vegan-mug-cake/
A lot of vitamins. Try))