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Delia's Classic Christmas Cake

  • 07-11-2011 8:33pm
    #1
    Goodne
    Registered Users, Registered Users 2 Posts: 382 ✭✭


    Hi, I just bought a box of Delia's Classic Christmas Cake prepared ingredients in Dunnes today. Has anyone tried it before? any tips? I have never made a Christmas cake before. Thanks


Comments

  • #2
    HardyEustace
    Registered Users, Registered Users 2 Posts: 1,462 ✭✭✭HardyEustace


    Goodne wrote: »
    Hi, I just bought a box of Delia's Classic Christmas Cake prepared ingredients in Dunnes today. Has anyone tried it before? any tips? I have never made a Christmas cake before. Thanks

    Delia's recipe is brilliant. My family have been using it for years.

    At the risk of sounding negative (and I hope I don't), I'd return the pre-packaged ingredients. I find that the off the shelf mixed peels and nuts aren't great quality. I'd be far more inclined to get them from a good quality health food shop and to make your own peel. It makes a massive difference to the flavour. Even shelling the almonds that day makes a massive difference in quality.

    Lots of work I know, but the taste is amazing.

    Best of luck wiht the cake.


  • #3
    Goodne
    Registered Users, Registered Users 2 Posts: 382 ✭✭Goodne


    HardyEustace; thanks for the reply. Yeah I guess your right about the quality of the ingredients, but I'm not a massive fan of fruit cake (just making it to eat the marzipan & icing lol). My mam makes her own peel & uses high quality fruit & I find the cake hard to eat; guess I just have cheap taste!! Going to give it a try anyway. Thanks


  • #4
    Goodne
    Registered Users, Registered Users 2 Posts: 382 ✭✭Goodne


    Hi, I made the cake in mid October; the recipe said to "feed" the cake with brandy/ rum at intervals. When / how often should I be doing this?


  • #5
    GAAFan123
    Closed Accounts Posts: 36 ✭GAAFan123


    Goodne wrote: »
    Hi, I made the cake in mid October; the recipe said to "feed" the cake with brandy/ rum at intervals. When / how often should I be doing this?

    One a week or more or less if you like. Use a cocktail stick to poke 50 small holes in one side of the cake and use a teaspoon to drizzle the alcohol inside. The next time you feed the cake you can do the other side of it. Could you tell me how deep your cake was? I'm making Delia's recipe as well ( with a twist ) and I'm wondering if the cake itself is a small bit thin?


  • #6
    Goodne
    Registered Users, Registered Users 2 Posts: 382 ✭✭Goodne


    GAAFan123, the cake is about 3" deep. Thanks for the advice on feeding the cake


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