As-you-like-it Christmas cake

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• Pink Fox

  20 October 2012

  Pink Fox rated and commented on this recipe

  

  I made this last year - my first Christmas cake because I couldn't get the family recipe in time and it looked nice and easy. Not only was it easy (for an absolute baking beginner) it was the most AWESOME Christmas cake EVER!!! Even my mum after berating me for not using the family recipe said how good it was, and she never compliments my cooking. I used my homemade Blackberry Brandy for soaking and feeding and also used dried cherries in the fruit, which gave it a slightly tart taste. As a fan of Haribo sours, it was perfect! It went down really well. Am going to make this again tomorrow...

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• Shell

  21 October 2012

  Shell rated and commented on this recipe

  

  This is my first attempt at making a Christmas cake. I soaked my fruit for a full 24 hours and baked my cake for 3 hours in total. I found this cake just right as I could mix the ingredients about. My partner found out 6 months ago that he has a severe nut allergy. So it made sense for me to have a go and make my own. Both my daughter & mum are impressed and the smell is AMAZING!! I can't wait for Xmas day to try it. I will definitely be making this again next year :))

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• welshbakerchick

  22 October 2012

  welshbakerchick rated and commented on this recipe

  

  I have just made this cake ready for Christmas and it is cooling in the oven. Loved the idea of mixing your own blend of fruits and put extra cherries and dates in mine. Yum! Agree with lots of other comments, it does take much longer to bake than suggested. Also I had too much mix for my tin ( which was 20mm) maybe mine was not deep enough? No problem I had enough to make a mini one too!! The 20mm cake has cracked on the top but I am hoping the flavour will be good. I am also a Delia Christmas cake fan. Hope this does not disappoint!! Will post a comment once it is eaten........... roll on Christmas.

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• welshbakerchick

  22 October 2012

  welshbakerchick commented on this recipe

  Oops!!! 20 cm tin NOT 20mm!!!! Still too much mix though!!

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• Chef Bhuna

  24 October 2012

  Chef Bhuna commented on this recipe

  Will be making this cake again this year, probably going to have to make 2 as I hardly got any of last years after the family got near it!

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• conkerqueen

  31 October 2012

  conkerqueen rated and commented on this recipe

  

  Verry simple to make and I love the fact that you can add in any fruit that you like - I added about 300g of dates to hopefully make it good and sticky!! My mother in law swears by fruit cakes needing 'an hour an inch' and this cake did take about an hour longer than the recipe stated. It took about 4 1/2 hours to bake. Smells delicious though, can't wait to try it. I used a mixture of cold brewed tea and Navy rum (as that what was in the cupboard) and after it had cooled I gave it it's first feed with a couple of tablespoons of sloe gin. Mmmmmm.

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• Chef Bhuna

  07 November 2012

  Chef Bhuna commented on this recipe

  This cake as always has turned out perfect, mixed mine with a mixture of brewed tea and congnac. It did need an extra hour though! Cant wait for Christmas day to tuck in to this one!

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• v.finney

  08 November 2012

  v.finney rated and commented on this recipe

  

  I was scared about making this because it seems like (from comments) its a batter that doesn't like ill calibrated ovens. My experience was fine! My fruit soaked for two days as was not able to make it the evening I wanted to, first night soaked in tea, second I thought "why not, second soak, madeira!" I don't have a bowl big enough to mis the finished batter so I had to proceed from the fruit mixing stage in a huge high sided saute pan haha. I wrapped my tin in foil as didn't have a newspaper to hand, and when the top started to brown after the temp reduction I topped with a foil hat to stop it burning. About 30 mins from the end I decided to skewer it to check how long it had left and it came out clean! Cooled in the tin with its foil hat on, smelt fantastic, looking forward to wrapping and will be making one for my in laws this weekend. surprised at the ease of this recipe. It was a thick batter to stir but that's hardly "difficult" is it

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• v.finney

  08 November 2012

  v.finney commented on this recipe

  Oh also I have a fan oven and cooked at 150 rather than 140 and dropped to 140at the reduction stage....just incase

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• amandamckenna1

  09 November 2012

  amandamckenna1 commented on this recipe

  Fab cake, lovely and moist. Cooking times where spot on, I have a fan assisted oven and normally does things quicker but this cake cooked exactly as per instructions!

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• Carolyn

  08 December 2012

  Carolyn commented on this recipe

  Has anyone baked this cake using an AGA? I want to try it but am not sure of cooking times.

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• LINDA BARTLEY

  09 December 2012

  LINDA BARTLEY commented on this recipe

  Casn anyone help me. Do I had 150 ml of each of brandy,rum and sherry. Hope so. Looking forward to tasting it.

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• ronnie

  11 December 2012

  ronnie commented on this recipe

  third time making this cake.. family and friends who don't usually eat fruit cake are trying it.. cant wait till christmas day .. always looks lovely on the table.. and oh boy .. does it taste good.. doesn't last long in my house...cracking wee recipe....

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• flora51

  13 December 2012

  flora51 rated and commented on this recipe

  

  Best fruitcake i've ever made

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• sllyst

  25 December 2012

  sllyst rated and commented on this recipe

  

  Everybody who tried it raved about this cake. It's much easier than ones i've made in the past and so versatile i love it! My go-to from now on.

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• michelle34

  31 December 2012

  michelle34 commented on this recipe

  i made this cake, we was late in doin so, bout a week before christmas. but we managed to get enough alcohol in. lol. it smelt wonderful during cooking. and when we presented it xmas day ppl were amazed, even accused us of cheating and going to a bakery to buy it. we now have our orders to make one for new yr party and a few birthdays through the yr. id say it was a massive hit with everyone.

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• welshbakerchick

  06 January 2013

  welshbakerchick commented on this recipe

  Comment for Carolyn..... I made this in my 5 oven aga using the baking oven.......FABULOUS and so easy!!! Just make sure that you double line the tin and put thick newspaper around the sides. If you think it is getting too brown put the plain cold shelf above it, or finish it off in the simmering oven. Test with a skewer and when it comes out clean it is cooked. Does take longer to cook than stated ( around half hour longer??) but well worth it! The taste is fantastic and very moist! I bake a lot but this is definately the best Christmas cake I have ever made and will be my recipe from now on.........sorry Delia :-)

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• Mona

  20 January 2013

  Mona rated and commented on this recipe

  

  Here we are in the picture, my daughter and I holding our 'As-you-like-it Christmas cakes' One of the pans was smaller so we had As-you-like-it Christmas muffins too. Like some others they took longer than the recipe says. Easy and delicious!!! I will make it again.

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Ingredients

• 1kg mixed dried fruits (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
• 150ml sherry , brandy, rum or brewed tea, plus extra for feeding
• zest and juice 2 oranges , 2 lemons or 4 clementines
• 250g pack unsalted butter , softened, plus extra for the tin
• 250g light, soft brown sugar
• 2 tsp vanilla extract
• 4 eggs
• 200g plain flour
• 2 tsp mixed spice
• 100g whole or flaked almonds , chopped hazelnuts, walnuts or brazil nuts (optional)

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Difficulty and servings

Cuts into 10-12 slices

Preparation and cooking times

Prep 50 mins

Cook 2 hrs - 2 hrs 30 mins

No need to freeze

Ingredients

• 1kg mixed dried fruits (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
• 150ml sherry , brandy, rum or brewed tea, plus extra for feeding
• zest and juice 2 oranges , 2 lemons or 4 clementines
• 250g pack unsalted butter , softened, plus extra for the tin
• 250g light, soft brown sugar
• 2 tsp vanilla extract
• 4 eggs
• 200g plain flour
• 2 tsp mixed spice
• 100g whole or flaked almonds , chopped hazelnuts, walnuts or brazil nuts (optional)

Per serving

681 kcalories, protein 8.0g, carbohydrate 112.0g, fat 24.0 g, saturated fat 14.0g, fibre 3.0g, sugar 97.0g, salt 0.26 g

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