The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Christmas cake
Sat 21-Nov-09
12:55 pm
Avatar
Lovage
Guest
Guests

Will be making the Christmas cake this weekend - we have a good traditional recipe but end up with variable results from the cooking.

Does anyone have any tips to avoid the burnt outside or the soggy middle!

Also to soak fruit or not to soak?

Sat 21-Nov-09
1:18 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

In the days when I did such things as make cakes, I would put the dried fruit in a non-metallic container with the chosen liquid and zap for a few minutes in the microwave  on a low setting.  As for burning, wrap double brown paper around the tin, tied with string not a plastic one though!

I'll try that again!

Sat 21-Nov-09
10:35 pm
Avatar
KateUK
uk

Councillor
Members
Forum Posts: 1829
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

The day before you make your fruit cake for Christmas, weigh out all the dried fruit, plus about half as much again, and soak for 24 hours in a glass of sherry/brandy. Stir occasionally. The extra fruit will be eaten by your family before you are ready to make the cake.

To avoid burning put double  greaseproof lining paper round the tin- make sure it is higher than the cake and put a circle on top  protect it from burning too. If you are going to ice the cake you do not need to worry about burning the top too much as you will trim it off to flatten it for icing. If the outside is a bit burnt trim that too- it's amazing what you can hide under icing and marzipan...

When you put the mix in the tin make it concave- it will then rise as it cooks and the chance of a soggy middle is reduced as you will not have an excess of mix in the middle. Test with a skewer to make sure the centre is done- if it comes out clean the cake is cooked.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 22-Nov-09
7:47 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

My oven runs really hot so I end up propping the door open a little to keep the temperature down. In England I used to use quite a few layers of newspaper wrapped around my cake but this time I just used parchment paper and didn't cook it anywhere near as long as it was supposed to ie 2 hours instead of 4 which it states. I soak my cake afterwards once a week with a capful of brandy but I do make the mixture one day and leave it to stand overnight before cooking it.

Since moving away from England I have used all sorts of dried fruit in my cakes, basically whatever I can find as I don't think currants exist outside of the UK, and sultanas are a rarity. So my cakes this year had a dried fruit mix of pear, fig, apricots, prunes, small quantity of sultanas, jumbo raisins and ordinary raisins - I think that was it. I chop it up small and I have never had any complaints with the cakes so must be fine - I don't eat them, love making them but not really that fond of a rich fruit cake.

Mon 23-Nov-09
4:20 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

 I don't eat them, love making them but not really that fond of a rich fruit cake.


That's about the only cake I do eat.  Love the idea of your mixed fruit, it must make a lovely moist cake.

I'll try that again!

Tue 24-Nov-09
10:42 am
Avatar
moose
New Member
Members
Forum Posts: 1
Member Since:
Tue 24-Nov-09
sp_UserOfflineSmall Offline

Hi Im a new member , but re the burnt outside of the Christmas cake , a tip taught to me by my mum who makes family wedding cakes was to  use a fine grater to take away any overdone areas .

Tue 24-Nov-09
6:17 pm
Avatar
fn
Newmarket
Admin
Forum Posts: 321
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

Thanks Moose

Thats a great idea Smile

Tue 24-Nov-09
11:07 pm
Avatar
Suky
Godalming, Surrey

Improver
Members
Forum Posts: 99
Member Since:
Tue 18-Aug-09
sp_UserOfflineSmall Offline

I made my daughters wedding cake last year.  She hates cherries and peel so I made a 'light' fruit cake with golden sultanas, dried mango, papaya and pineapple.  It was wonderful and I have been asked for another one as christening cake for a friend.

I love the grater for removing burnt bits, brilliant idea!

Sun 29-Nov-09
4:59 pm
Avatar
shelley
Guest
Guests

just made mine today and think it looks the best ever. This despite realising I had no treacle so had to make do with golden syrup; or currants, so had to use other stuff; then finally realising I had no deep cake tin ; so have ended up with a shallow big cake, rather than a deep smaller one!
All in all it may not look 'usual' but I am sure it tastes ace!

Sun 29-Nov-09
6:07 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I bet it will taste better than if your had all the 'right' stuff!

I'll try that again!

Sun 29-Nov-09
8:13 pm
Avatar
shelley
Guest
Guests

lol

it certainly looks and smells better than the one I made a few years ago which was burnt and nasty!

I just wish I 'd kept the recipe my gran gave me for our wedding cake, which we made ourselves; it was delicious and extremely moist!

Laugh

Mon 7-Dec-09
3:31 pm
Avatar
shelley
Guest
Guests

Made my marzipan this weekend and covered my cake. It was a first for me to make my own but it is very expensive to buy here. The added bonus was that with the remainder, which was quite a lot, I taught the kids to make marzipan fruits, which they loved doing. It also means the gifts to teacher are now done!
Next job royal icing. Had the fun of explaining to a french chemist today why I wanted glycerine.... !

Mon 7-Dec-09
7:30 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Hmmm asking for glycerine in Latvian, might end up the boiled American frosting again for me, at least that doesn't use glycerine

Tue 8-Dec-09
9:19 pm
Avatar
shelley
Guest
Guests

thought of that here, but once I discovered it was the same word, I decided to go for it

My chemist is used to me; In the summer I bought up all of their stock of citric acid to make elderflower cordial!!

Wed 9-Dec-09
7:47 am
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Lol, I think it is the same here in Latvia, I did look it up. I have been known to leave it un-iced as it is hubby who eats it and he doesn't really like icing - just the cake. We have some almond paste though that he brought back he was given as a gift from his Cyprus trip, so I think icing is the way to go.

Why did you buy citric acid? I just used to use lemons in the good old days when I made elderflower cordial. Can't do it now as elderflower is considered an invasive weed here in Latvia. Did wonder though if I could make it with meadowsweet as that appears to smell similar to the elderflower

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
18 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7981

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15389

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122520

Newest Members:

Richardthody, RussellDaw, GaponovaIcots, JulianceW, ZupativKr, Toransp

Moderators: Toffeeapple: 16220, AdminTA: 10

Administrators: fn: 321, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder