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. that wouldn't work with the tea or OJ. Bee’s unbelievable Christmas cake recipe. Bring to the boil, then lower the heat and simmer for 5 mins. If you’ve ever tried making your own Christmas Cake at home you will know the trials and tribulations of trying to decorate said cake with marzipan and royal icing. However vermouth tends to last between 3 and 6 months, depending on the conditions that it is kept in, so we would suggest that you only use the vermouth to feed the cake if you are planning to eat the cake within 3 months. You should roll the icing to around 5mm thick (just under 1/4 inch) as if it is too thin it will also dry out more quickly.For a smooth finish you should put a layer of marzipan on the cake first. dry cake of any kind is often due to mismeasuring the flour. Instructions. The outer surface will dry a little but it should remain soft underneath. Mary Berry’s classic Christmas cake recipe also shows you how to decorate this traditional cake in a simple, yet impressive way. You also need to poke holes on top of the cake so that the liquor can get to the bottom of the cake. Turn the cake on the next feed to allow an even distribution of feed. Christmas cakes are often made well ahead of the Christmas season. Baking a Christmas cake is a lovely way to get the kids baking, or … Cover it with more powdered sugar, so … Feeding the Cake You can feed the Christmas cake once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that … Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake. Well, this depends on how boozy you want the fruit cake. there are 2 ways to test for done...touch the center of … It depends what you're using as feed. A boiled Christmas Cake isn’t actually a boiled cake, rather it refers to the method of boiling the fruit mix to add extra plumpness and moisture to the end result. All you need at this late stage is to feed your mixture regularly over the next three weeks with a bit of alcohol. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to Combine all the nuts and dried fruits with the lemon zest and juice. Brush the cake with some thinned apricot jam before applying the marzipan. A christmas cake should be fed fresh milk, once every 2 hours, then burped to ensure you have no bubbles in it. on the perfect way to feed your Christmas cake. I like to wrap the cake in a double layer of greaseproof paper and then in double foil. 18s will have a suitable Christmas tree cake so no worries there. The reason that works is that the alcohol and sugar content keep bugs from feeding on the cake (i.e. The reason for baking it so early is that you want to give the flavors of the dried fruits, spices, eggs, flour, and butter time to mature. If you're maturing the cake for three months, stop feeding about two weeks before decorating to ensure that it isn't wet. Plus the cake is made well in advance – I usually make mine 6 weeks before Christmas so it can mature. Once you’ve cooked it, you only have to feed it with a little brandy to make it nice and moist. 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. WYOO (what's your opinion on..?) Preserve the cake for long-term storage after at least 6 to 8 weeks of ripening by wrapping it in lightweight cotton muslin, a sturdier and more absorbent fabric. Tip the fruit mixture into a large bowl … Every year I leave it until the last minute and more often than not I sit down to decorate the cake on Christmas Eve.Some years I’ve been pretty chilled out come Christmas Eve. I don't know about actually pouring OJ/tea over it weekly, though, in the way that you do with brandy, feeding it. First, some tips: This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! You don't want the cake too soggy but you don't want a dry or stale cake either. Feed every two weeks with a tbsp or two depending how it looks (you learn by experience how much it needs). Half-fill a cake tin with powdered sugar, and nestle the cake in the fine powder. For storage, wrap the cake in a second layer of foil or in an airtight tin. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. You should feed your cake as soon as it comes out of the oven, maybe a couple of times before Christmas Day and then just before you are going to decorate. For a rich mature fruit cake feed it once every week for 12 weeks. As with wine, fruit cakes improve in taste as they age. Then base coat icing, let dry. However, if the cake makes the work surface damp, appears wet or stodgy, discontinue feeding. So if you've made one or know someone that has how often should you "feed" it I'm thinking once a week. How often do you feed a Christmas Cake? what happens is you end up putting in far more flour than you need with a dry cake as a result...ALSO, over baking causes a dry cake. Use neat alcohol – … The last week before Chrissy, I take it out and marzipan it, that needs a couple of days to dry out properly. To Serve the Cake Then wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. Get family and friends involved. Your cakes should be fed about once a week with alcohol. Secure it all with an elastic band, then keep it in an airtight container till needed. Wrap it in foil, put it in a cake tin and then in a cupboard. The easiest way to do this is with spray bottles. Two months is good, but you can still get away with a pretty decent cake one month before Christmas. Do not leave foil in contact with the cake as the alcohol will pit the foil. Failure to do this might lead to soggy cake tops and dry bottoms. Once the cake … Some people prefer brandy – I’m a cognac man. If you're using alcohol make tiny holes on the surface of the cake and gently pour a table spoon or two every two weeks. prevents it going off). Also I've used Tia Maria so want it to be suitable adult in content but not too sickly. 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