I had a friend from Portsmouth send me a Christmas Cake and from what I understand it was a very good one, but it tasted gross to my family. I use Calvados in my cake for a lovely apple flavour @clarateddy. Relevance. Will try it this year and compare . After all, you need to leave room for a mince pie. No British holiday is complete without a classic Christmas cake. Built by Embark. Secure it all with an elastic band, then keep it in an airtight container till needed. How to feed a Christmas cake Poke holes in your just-cooked cake with a skewer and spoon over 2 tbsp alcohol until it has all soaked in. Some people do like to feed their puddings and you could do this if you like but we would only use a little alcohol and again make sure that the pudding is properly re-wrapped after feeding. It helps to poke holes in the top of the cake with a skewer before feeding it, to encourage the liquor to soak into the cake. Repeat this feeding every two weeks up until Christmas. Though this recipe may look complicated, it's actually quite approachable if you assemble and weigh all the ingredients and line the cake tin before you start. It is best to feed your cake, every fortnight from when it has been baked. Icing your Christmas cake is fun and a great way to get yourself in the Christmas spirit. As explained above, the best approach is to wrap the cakes in a muslin cloth that has been soaked in brandy, wine or fruit juice first. Copyright © 2020 Nigella Lawson. 4 Answers. I've made mini ones as gifts but apart from when they first cooled I haven fed them (mad them a week or so ago) I put marzipan on them last night for DD to ice this weekend. I'm feeding my Christmas cake with brandy but when I look I dont think I will have enough to last. Christmas Cake Tip #7: Mix things up with the Christmas decorations. Ended it with a guy who turned out to be a psycho. Feeding the Christmas cake....with what, how and when?! So why when I go to feed the cake today does it feel really moist, soggy on the top and bottom, almost uncooked? All you need at this late stage is to feed your mixture regularly over the next three weeks with a bit of alcohol. I bake it early in October and feed it right up to the week before xmas, then I put on the marzipan, and leave the marzipan to dry out for a week, then royal icing to finish on christmas eve. Poke holes gently with a skewer all around the top of the cake. Might give it some bourbon next week. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. I use Grand Marnier on mine - the intense orangeyness is really yummy in the cake. I really need to get a wriggle on with making a fruit cake! This soaking is needed to help the dried fruits to rehydrate and become plump and soft, otherwise the cake will be a little dry. I use fruit juice instead of alcohol to feed the cake @CarlaRTOATSblog. How do I feed a Christmas Cake? By adding more moisture to the cake. Leave the cake to cool in the tin. This is the first year I am going to be baking s Christmas cake! Chef’s Tip: Unwrap the Cake and then using your favourite alcohol (Brandy, Rum or Sherry) brush the top and sides generously with the alcohol using a pastry brush. I might give it a shot of rum at some point, just for variety.It'll get marizipan about a week and a half before Christmas and then royal iced about a week before. I'd soaked the fruit in booze for a few days before baking but had drained it properly and baked the cake until the skewer came out clean. It helps to poke holes in the top of the cake with a skewer before feeding it, to encourage the liquor to soak into the cake. Tin foil is definitely better for longer storage and to prevent odors from contaminating the stored cakes. To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. Nigella's Traditional Christmas Cake recipe (from Nigella Christmas) warms the dried fruits in alcohol then leaves them to soak overnight. Do you have questions about creating positive bathroom habits and routines? For those who like a well-brandied cake, a little 'feeding' of the cake at odd intervals (say, weekly) before Christmas will add an extra dimension to it. What equipment do you need to marzipan a cake? Seems to work. I made my cake with rum, and it has been fed with Cointreau and apple cider brandy so far. It's absolutely fine.I have used rum and whiskey in the past. Shot for the cake, shot for me I made it at the end of October, as always, so it should be pretty soused by Christmas Day. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. Whether you made your cake on stir-up Sunday or bought it ready-made; now it’s time to decorate. There's some advice on the Nigella website for wet fruit cakes: "If they have not absorbed the alcohol from a previous feeding then you could leave them unwrapped for a couple of days in a cool place (cover loosely with a clean tea towel) and some of the excess alcohol should evaporate. We recommend that you Marzipan the cake a week before … Peel off the baking parchment, then wrap well in a clean sheet of baking parchment followed by … You marzipan will be an even depth all over so that your cake is evenly covered. vamos lucky for me I don't like the taste of the neat brandy I'm using in the cake....! This is done by making small holes in the top and bottom of the cake with a … Tea cup/Egg cup<>Of course it's a egg-cup Binfull , of course it is. Hi, I'm into the third week of feeding. I keep it for soaking fruit and cooking. Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat. I am using a recipe for Creole cake which uses a fair amount of booze, I have always used this kind of recipe, however I also feed them by making small holes with a thin skewer on the bottom first, drip a teaspoon or 2 of brandy or whisky over where the holes are and leave wrapped in foil for a few days until it isn't damp, then turn it over and repeat with the top. (side with the alcohol poured on it facing up). I wrap the cake in two sheets of baking paper, and a layer of foil, then pack into a snug cake tin. Using a skewer, prick several holes into the top of your cake. To begin unwrap the top of the cake, you can leave the sides covered. I made our Christmas cake a week ago. Then the next time I feed, I turn the cake upside-down and feed the other side. Should I feed the cake once a week? My cake is getting a shot of amaretto once a week, smells amazing. Made mine on Thursday (made the house smell gorgeous!) I like to wrap the cake in a double layer of greaseproof paper and then in double foil. You don't necessarily need to use fresh wrapping materials after each feeding, just make sure that the cake can be re-wrapped fairly tightly. Here are 10 ways to decorate your Christmas cake so that it really stands out on your festive table. @ali991 . Think that was because my dad liked it. Make sure that you re-wrap the cake tightly after each feeding. Pour over a couple of tablespoons of alcohol (whichever you prefer). It is also traditional to “feed” christmas cakes with alcohol to help preserve them. Then re-wrap in greaseproof paper, foil and then store in an airtight container. I feed my cake one shot of brandy (cheapest Spanish brandy, but then I do live here!) I always use brandy in my christmas cake and I feed it once a fortnight. A capful a week, with said holes in cake. You only need to use about one or two tablespoons of your chosen liquor or fruit juice. As I said a couple of posts ago, if you want to eat top-quality food at Christmas, you need to make your own, or spend a fortune at Harrod’s. To do this, after the cake has been baked, let it cool a bit, then make a few small holes in it with a skewer or the end of a knife etc. These will allow the liquid to seep into the cake and infuse the fruit. Wrap the cake in the soaked cheesecloth and place it in the refrigerator. I use about half a tea cup of brandy and once the holes are made pour tiny amounts into/over them. Exactly as above.A cake fed on half a tea cup of brandy a week from now to Christmas would be lethal come the day , haven't people been arrestedd for being over the limit after eating Christmas cake before?Was it yours Binfull? !But that didn't stop me enjoying a good glug of sherry out of the bottle whilst making the chicken gravy today....then noticing two elderly dog walkers stood watching me through the kitchen door!! I suppose you could use a small baster! We always suggest first wrapping the cake in a double layer of greaseproof paper or baking parchment (parchment paper) before wrapping in foil as the fruits in the cake can react with the metals in the foil. We would tend to err on the side of using a spirit with a higher alcohol content (such as rum or whisky) but a fortified wine with a long shelf life, such as a sweet Marsala or Madiera could also be used. I use Sainsbo's French Brandy. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Poke holes in your cake using a thin skewer to help the liquid seep through the sponge. A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy. once a week, usually Sunday afternoon. Apart from clingfilm and a rolling pin, you will need a couple of pieces of specialist kit that are inexpensive and will last forever: A pair of marzipan spacers – You roll the marzipan out between the spacers, with the rolling pin resting on them. The easiest route is to simply buy ready-made marzipan and/or fondant icing, brightly colored ribbons, leaf cutouts, or a sprig of holly to make a holiday-worthy cake. This is page 1 of 2 (This thread has 26 messages.). Off to turn my cake - never done that before Though my DH seems to think the brandy is for him and it’s nearly finished.., will have to get another bottle . Wrap the completely cold cake in a double layer of … Preheat oven to 160°C / 320°F (140°C fan). Asked by faydaqld. Have I done it all wrong? https://www.greatbritishchefs.com/recipes/christmas-cake-recipe Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Cool the cake on a wire rack for an hour, then remove it from the pan to cool completely. How to feed a Christmas cake. Then wrap each muslin-covered cake really well in tin foil. Fed on brandy as often as I remember can be faffed to unwrap the bloody things on as much as glugs out on that occasion. What to feed your Christmas cake with. We have not found it necessary to feed Nigella's Christmas Pudding as steaming it means that it remains moist during cooking. If you are feeding weekly then 1-2 tablespoons alcohol per feeding should be enough. Ask Quick Lane. So what do you think haha? I don't ice any more as no-one likes it so it can just sit there and mature for years and years..... DaysOfCurlySpence God I never feed the wonderful Creole cake, you probably need a breathalyser just sniffing it! Thank you, Fay, I have made my Ultimate Christmas pudding - I have heard of people feeding their pudding with a tablespoon of the Sherry once every couple of weeks - Is this necessary? Find out what Mumsnet users thought of Echo by Lloyd’s Pharmacy, Do you have questions about car maintenance or opinions on your previous experiences when sorting out an MOT or service? Realky sozzled . Has anyone ever used port? Soak a cheesecloth with alcohol, fruit juice or syrup. If you have run out of brandy then it is perfectly possible to use alternative liquors to feed the cake and you can use whichever you prefer. I'm looking forward to feeding it! Once you’ve cooked it, you only have to feed it with a little brandy to make it nice and moist. and will feed it ish weekly. If you are feeding weekly then 1-2 tablespoons alcohol per feeding should be enough. 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