Well, I promised on one of Springersrule's threads that I would post a picture of my Christmas cake when it was finished. I forgot to put a ribbon round it this year and didn't realise until it was in it's display packaging. Shan't beat myself up about it though.
The recipe for a standard 8in (20cm) cake can be found on Delia Smith's website, as can the recipe for Christmas pudding. My cake is a 6in (18cm) one. I have included a page from her book in the photo which gives a table of quantities of ingredients for various sizes. The method is the same for all sizes.
Marzipan and icing - someone said they wouldn't be able to do it. I replied 'cheat'. I buy ready to roll marzipan and ready to roll fondant icing. The fondant icing gives the same finish as royal icing but is much easier to work with. Moreover, it stays quite soft so you don't break your teeth on it.
Then I just put ready made decorations on.
Wishing you all a very happy Christmas and all the best for the new year. I will be more active here once Christmas is done and dusted.
RoaD
17 Replies
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Sadly, the picture has done an about turn! It's not really an upside down cake.
Hi RofD, that cake looks fantastic, thanks for remembering to post a pic for us I have to confess i love royal icing on my christmas cakes but it doesn't stop me turning down a slice when its fondant icing lol. My mum used to make a normal christmas cake and 4 small ones for us kids to ice and decorate. I use to love pricking the side of the cake so they were all spikey and making a christmas scene on the top. Can i ask what your santa is up to? Is he on a sledge?
Have a wonderful christmas and Happy New Year to you xx
I haven't put the recipe here, just a table of ingredient quantities for different sizes. If you Google Christmas cake Delia Smith that will take you to the recipe on her website. You can do the same for her pudding. You have a lovely Christmas 🎄 as well.
Hello RofD, thank you for your posting, I have just been online and have downloaded Delia Smith's website, I have found the classic Christmas cake and I am going to have a go at this next year as I have never made a Christmas cake. Take care xx
Thank you. I have been making them for over 35 years including a couple of extra ones as gifts for friends who have been supportive to me in various ways. The cakes are always well received. Same with the puddings.
You will find it very satisfying and rewarding to make your own, once you have you will never want to go back to shop bought.
One thing Delia Smith doesn't mention in her recipe is to make a bit of a hole in the middle of the cake mixture once it is in the cake tin, before it goes in the oven. This helps to ensure a flat top when it is cooked.
If you decide to make a pudding as well, one of the pudding ingredients is barley wine which is actually a light beer. It is almost impossible to get these days so I replace that with a 50/50 mix of Guinness and brandy.
Hello RofD, thank you for your tips, much appreciated. It's funny you should say about the pudding as, when I was chatting with my husband as we got into bed last night, I told him about the Christmas cake for next year and he said that if I was going to make a pudding as well I should start it next week so it matures. Do you let your puddings mature please. Happy New Year to you as well. Take care xx
If you make puddings now it would be more useful to tip the mixture over husband's head! It's much too soon. I make mine about mid-October (September at the earliest) and start making the cakes during the first half of November. That's plenty of time for everything to mature and flavours to develop.
When cooked and cooled, wrap in 2 layers of greaseproof paper and then 2 layers of foil for storing. I marzipan and ice the cakes a week before they are needed as it takes 2 days for the marzipan to dry before you can put the fondant icing on, which takes another 2 days to dry. 🎂
Hi dawnz We have only just cut the cake today to go with our mid-morning cuppa. Usually too full after Christmas dinner ect to cut it any sooner.
It is delicious, slightly sticky due to excess of brandy! I will shortly be delivering slices of it to a few neighbours.
Four neighbours had some pudding with brandy butter and cream on Christmas day (two of them had been given dinners as well) and they have all complimented me on it. I'm not saying this to show off but simply to illustrate that homemade will always be nicer than shop bought.
I always describe shop bought as being 'too much pudding' (or cake) being the sponge 'and not enough Christmas' (being the dried fruit, nuts and alcohol). For example, if you were to take a shop bought one and the same physical size of one of mine, then mine would weigh a lot heavier due to the 'more Christmas' in it.
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I have to confess i love royal icing on my christmas cakes but it doesn't stop me turning down a slice when its fondant icing lol. My mum used to make a normal christmas cake and 4 small ones for us kids to ice and decorate. I use to love pricking the side of the cake so they were all spikey and making a christmas scene on the top. Can i ask what your santa is up to? Is he on a sledge?
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