However, if the cake makes the work surface damp, appears wet or stodgy, discontinue feeding. For storage, wrap the cake in a second layer of foil or in an airtight tin. Bee’s unbelievable Christmas cake recipe. 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. I like to wrap the cake in a double layer of greaseproof paper and then in double foil. Mary Berry’s classic Christmas cake recipe also shows you how to decorate this traditional cake in a simple, yet impressive way. Then wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. 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. Get family and friends involved. 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. You can repeat the feeding process every couple of weeks for three or four feeds. 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. 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. Instructions. Well, this depends on how boozy you want the fruit cake. Your cakes should be fed about once a week with alcohol. Baking a Christmas cake is a lovely way to get the kids baking, or … The easiest way to do this is with spray bottles. Tip the fruit mixture into a large bowl … Some people prefer brandy – I’m a cognac man. The outer surface will dry a little but it should remain soft underneath. It is also important that the cake is kept in … Once you’ve cooked it, you only have to feed it with a little brandy to make it nice and moist. WYOO (what's your opinion on..?) As with wine, fruit cakes improve in taste as they age. You also need to poke holes on top of the cake so that the liquor can get to the bottom of the cake. It depends what you're using as feed. 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. Do not leave foil in contact with the cake as the alcohol will pit the foil. Once the cake … Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. So if you've made one or know someone that has how often should you "feed" it I'm thinking once a week. 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. 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 Not only does this save time when the busy season descends upon us, it also serves to improve the taste of the cake. Use neat alcohol – … 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 … Wrap it in foil, put it in a cake tin and then in a cupboard. Two months is good, but you can still get away with a pretty decent cake one month before Christmas. All you need at this late stage is to feed your mixture regularly over the next three weeks with a bit of alcohol. A christmas cake should be fed fresh milk, once every 2 hours, then burped to ensure you have no bubbles in it. 18s will have a suitable Christmas tree cake so no worries there. Cover it with more powdered sugar, so … First, some tips: This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Combine all the nuts and dried fruits with the lemon zest and juice. Christmas cakes are often made well ahead of the Christmas season. 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. 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. How often do you feed a Christmas Cake? You don't want the cake too soggy but you don't want a dry or stale cake either. Brush the cake with some thinned apricot jam before applying the marzipan. Secure it all with an elastic band, then keep it in an airtight container till needed. Half-fill a cake tin with powdered sugar, and nestle the cake in the fine powder. The reason that works is that the alcohol and sugar content keep bugs from feeding on the cake (i.e. Plus the cake is made well in advance – I usually make mine 6 weeks before Christmas so it can mature. Feed every two weeks with a tbsp or two depending how it looks (you learn by experience how much it needs). If you're maturing the cake for three months, stop feeding about two weeks before decorating to ensure that it isn't wet. prevents it going off). there are 2 ways to test for done...touch the center of … For a rich mature fruit cake feed it once every week for 12 weeks. Turn the cake on the next feed to allow an even distribution of feed. that wouldn't work with the tea or OJ. on the perfect way to feed your Christmas cake. For this cake you boil the mix with butter, sugar, water, essences and pineapple for 10 minutes then allow to completely cool before adding additional ingredients. dry cake of any kind is often due to mismeasuring the flour. 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. The last week before Chrissy, I take it out and marzipan it, that needs a couple of days to dry out properly. 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. Bring to the boil, then lower the heat and simmer for 5 mins. 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