Cracking is not a problem it’s not as though it’s being torted and filled like a Victoria sponge. Just flip it over so you’ve got the flat side to decorate and feed it prior to decorating. I guarantee the “crack” will have healed. I’ve made these cakes for old school top tiers for weddings where the cakes have frozen for up to three years to be used as Christening cakes 😂 The whole history of fruit cakes is lost in the midst of Time but before “confetti” was thrown at weddings ( even rice) fruit was showered on the Bride as a wish she would be “fruitful”, hence the custom of fruit cakes for weddings , and the top tier of a wedding cake to celebrate the arrival of the baby so wished for. Different times eh ?😂😂
I woke up early and couldn't go back to sleep. I found your video. I live in the US so I'm not sure if I'll be able to find the ingredients but your voice is calm and plesant. And, I like your granny smock 😊! Happy Thanksgiving to you and your family.
Hi I hope you can find most of the ingredients Yiu can always substitute any fruit ie use sultanas, currants raisins or mixed dried fruits. Also the cherries can be bottled, canned or glacé Have a beautiful thanksgiving may you enjoy your celebrations in the 🇺🇸 across the water 🎉 I drink camomile tea and refrain from caffenated drinks after 3pm Hope you get a good night's sleep tonight TC and Thank you for taking the time to comment
Your voice sounds so much like my mother's, who was from Liverpool and passed away about 15 years ago. ❤ I need to make this cake, I have a feeling it will taste like the plum puddings we grew up with. Thanks so much for sharing. Happy Holidays from the USA!
Ah Thank you Jane It’s lovely to hear you have enjoyed it I will be doing more Christmas food and home decor making and styling videos soon hope you can watch them Thanks for your comment
Hello.... I like the simplicity of your channel, just saw it today for the first time... dont worry about the cracks of the surface of it, I am sure it will be very good... I will try to find the recipe for a 7 inch tin for I dont have Nigella's Christmas book ..... I have made a shoutout for your RU-vid channel on my Twitter ... just hope it will help you getting a few more viewers .... Have a great day from Montreal (Canada)
Hi thank you for your comment and assistance here is the recipe for the 7” size 350g raisins, 150g currants, 50g cherries, 75g chopped nuts if req, 200mls brandy, 150g butter, 90g dark brown sugar, 1 teaspoon lemon juice, 2 large eggs, 1 tblsp dark treacle, 0.5 teasp almond extract, 150g plain flour, 75g grid almonds, 0.25 teasp hrs cloves or nutmeg, 0.5 teasp of ground ginger, 0.5 teasp of cinnamon, 7” cake tin bake at 150’C gas mk 2
I could smell your cake here in Wales😂.I noticed you put dried fruit in your mix,I know it's probably each to there own,but I allways soak the mixed fruit overnight in tea,really swells the fruit almost double in size. Really enjoyed your lovely video.
Yes I’ve done that before when making stollen and fruit bread Great tip Alun thank you and Thanks for taking time to comment have a great Christmas or Nadolig Llawen 🎄
Hi there! I've always used the recipe from my bero book in the past but I like adding some different ingredients etc from time to time as well and I'm always interested in different recipes. I have my mums and grandmother's recipe books, including a wartime book my Nan used and an old Mrs Beeton. I'm now teaching my daughter and when we made the Christmas Puddings we had two of her friends over as well so they could learn how. Their puddings turned out great. I've made my usual cake but I've been soaking another batch of fruit since Tues/Weds so I'm going to try this one! I do recommend soaking the fruit for up to a full week so they are really plump. I've had mine at room temperature for the first 24hrs then in the fridge, gradually adding more rum and brandy as they need it, stirring twice a day. I even added the spices to my last batch and the fruit really absorbed the flavours and aroma! I also made my own mincemeat this year and I can share the recipe with you if you'd like. I love it when the house fills with the aroma of Christmas Baking! Xxx
Hi Monica this video is for making the Christmas cake and In The week(s) beforehand feed it with booze weekly by piercing the bottom and dribbling brandy in the holes if you don’t want alcohol you can freeze it or go straight in and cover with marzipan and icing Wrap it tightly in grease proof and tin foil. As I am feeding the cake I have to leave it Undecorated etc for now. I hope you try this it’s really lovely
