Hi, Festive fruit & nut cake 21 ratings 4.6 out of 5 star rating This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit Take the rest of the ingredients out then too to make sure everything is at room temperature before you start. You will need 3 large bowls for this and an 8″ round or 7″ square cake tin. You will need 3 large bowls for this and an 8″ round or 7″ square cake tin. Only registered users can create a recipe book. I think they feel virtuous eating the plain one in January Happy Christmas to you and your family. nothing to do with your christmas cake, but your ginger cake, use fresh ginger it so enhances the flavor who needs dried ground ginger. Hi Susan, Hi Jackie I reduce it to 120c for my fan oven and it takes just over 4 hours to bake. However, as a general rule, square tins hold about 25 per cent more than round tins of the same size. Thank you for commenting Mrs. Axford, that’s so lovely to hear. There is a. Don’t try to pour the batter into the tin. So a couple of years ago, a Christmas cake was my challenge to myself.

This site uses cookies to function, by continuing to use this site we assume you accept this. This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up, A beautiful, moist gluten-free cake packed with zingy citrus flavours, wonderful for Christmas, This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Delia suggests making a list of the ingredients and ticking them off as you add them to the mix. I am worried about the oven temperature for Delias christmas cake as I have a fan oven. This is to protect the edges of the cake as it will be in the oven for so long. All you do is weigh out the dried fruit, cherries and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. favourite, Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake, This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly, These delightful mini fruitcakes make perfect gifts for friends and neighbours, A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze. Fold in the flour and baking powder then add the cinnamon, mixed spice and milk stirring until smooth. Delia has a section on her site for scaling the Christmas cake – https://www.deliaonline.com/information-centre/scaling-up-cake-recipes Hi I have made this cake the last 4 years and I would like to make more smaller cakes in a loaf tin, is it possible to use the same recipe and divide the ingredients up? I hope that helps! This is a good way to make sure you have included everything. This is a good way to make sure you have included everything.

This is a very dark, rich fruit cake. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours. Hi Sue, The cake needs to be started the night before you actually want to bake it as the fruit needs to soak in the brandy overnight. I also make one decorated and one plain one for my parents. Sign in or create an account to start building yours today! Delia suggests making a list of the ingredients and ticking them off as you add them to the mix. Leave to cool in the tin for at least half an hour before turning out to cool completely on a cooling rack. © Donna Hennessy and ACookbookCollection.com 2013-2019. This scaling up is more difficult with cake recipes they cannot simply be doubled or tripled. Learn how your comment data is processed. Level the top with a spoon then bake for 60 minutes or until a skewer comes out clean when inserted into the centre. on how to line a cake tin and how to avoid burning the top of the cake when it's going to take a good 2 - 3 hours in the oven! Beer 52 exclusive offer: Get a free case of craft beer worth £24. Ideal for a wedding cake too, MasterChef finalist Tim Kinnaird's boozy pud is one Christmas treat that's just for the adults, If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for, Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps, If you’re not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto

Post was not sent - check your email addresses! Sloe gin & fruit sponge puddings with custard. I like to set myself little challenges and see if I can do new things.

I do actually like the cake – as much as I can like a fruit cake – it’s the marzipan and icing that I’m not fond of. I grease the tin, line with parchment paper and then tie 2 layers of brown paper around the outside of the tin. Covering the top of the cake with a double square of silicone paper with a small hole in the centre will stop the top from browning too much. I do ice these cakes and to do this, I use ready made marzipan and fondant icing. This site uses Akismet to reduce spam. This recipe is back on Delia’s own website and you can find it here. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. So now this is the recipe I always use. You need to begin this cake the night before you want to bake it. I hope that helps! I have thought about making smaller cakes myself and what I was thinking of doing was making a 7″ square cake with the same measurements and cutting it in half or quarters. Gently fold in the fruit then spoon the mixture into the tin. Level the top with a spoon then bake for 60 minutes or until a skewer comes out clean when inserted into the centre. I have been making this cake for over 30years since one of my daughters bought the recipe book for me,i always make two one decorated and one plain follow the instructions to the letter and it never fails happy christmas from this 86year old. How long would the cake take to cook? I made mine last weekend to allow flavours to develop, admittedly later than I had planned, but there is still time to make a cake that will be delicious by Christmas. Just choose your Remember to feed the cake at regular intervals, I usually do it every 5 days. I've included some tips before you get to the printable recipe card (so that you can print, use and the lose the recipe just like me!) Magazine subscription – save 44% and get a cookbook of your choice. Others use various nuts and dried fruits to decorate. I made a couple of different cakes, handed them to the Christmas cake eaters and this was voted the favourite. But, this traditional fruit cake recipe … My family ask for 2 every year! A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish! I have since discovered that the marzipan needs to be on the cake several days before topping with the fondant icing and that the fondant icing needs to be on the cake several days before eating. I wouldn’t dare leave them off of it though! I think that’s the sign of a fantastic recipe when you use it all the time.

Delia has an excellent section on her website to show how to adapt the ingredients for different sized tins. I have been making this Christmas cake for over 35 years, usually the biggest one possible as my family love it so much.

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