Christmas Cake 2016 Part 1
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- เผยแพร่เมื่อ 11 พ.ย. 2016
- Part One of my Christmas Cake series is how to make the cake. A rich, moist, fruit filled cake, soaked in brandy too.
Recipe:geoffsbakingblog.blogspot.com/...
All the recipes on my blog:geoffsbakingblog.blogspot.com/ - แนวปฏิบัติและการใช้ชีวิต
This is the first video I have seen where I recognised the process and ingredients that go to make a good Christmas cake. I have been looking for ages and had not seen one. This is how I remember making a Christmas cake, I would have confidence in this recipe, it will turn out well and a traditional Christmas cake.
Hi Linda, I am glad you found the video familiar in terms of what a traditional Christmas cake should be. I really do like this cake and the royal icing. Although I could easily buy a Christmas cake in the supermarkets they all, so far as I can see are covered in fondant icing which is good but not as I remember the cakes from my childhood. Making your own cake also allows for a much richer flavour with the feeding of the cake, if desired.
Thanks again for this Geoff, I been baking it every year for 3 years now. Love it
HI Inaka Adventure. You are welcome. I am glad you enjoy the cake enough to make it each year.
Dear Geoff Cooper what a joy to watch you making a Christmas cake I so appreciated your easy to understand presentation, thank you.
Hi Maggie. Thanks very much. I am glad you enjoyed watching. I actually have several other Christmas Cake videos on the channel, of different types.
Hello, Geoff!
I'm writing from Brazil.
I love Christmas Cake. We used to buy it at Anglican Chrurch in São Paulo. I love to cook and I'll try your recipe.
Thanks!
Happy New Year!
Hi Patricia, welcome to my channel. I hope you enjoy making and eating the Christmas Cake. It really is worth all the effort as it turns out so well and can be stored for a long time in an airtight container, so doesn't all need to be eaten quickly. Happy New Year to you too.
Today I've binge watched your videos. Every single recipe is superb. Love everything you do. I love all your cookies as we indians prefer it crisp and crunchy. All the best always and cheers.
Hi Oceanic Blues, I am glad you enjoy the videos. If you like crunchy you might try the Grantham Gingerbread cookies. They actually go hollow inside as they bake and then end up very crunchy indeed. Here is a link th-cam.com/video/s6BPQQ9XHvU/w-d-xo.html
Oceanic Blues I love cookies crisp and crunchy too, thanks I will chase up his recipe.
A stunning cake Geoff.
Hi M White. Thanks very much.
It looks a lovely deep cake Geoff, and I like to try different recipes, so I will be definitely be giving this one a go.
hi Gemini I. That's great. I hope you enjoy it.
Thanks Geoff for your very informative demonstration. I’d love to sample the cake. Thanks again. Jarlath
Hi Jarlath Byrne. Thanks for your comment. I wish you were able to have a slice.
Thank you Geoff I enjoyed your Christmas cake video Thankyou for sharing A very relaxing voice x
Hi Geoff I will be trying this recipe at Christmas I usually use two 2 pound loaf tins as my family doesn't like marzipan or icing but they do like Brady thanks for the tips with the Brady
HI Valerie. That's great. I do hope everyone enjoys it.
This is an interesting video. I never really knew how much time it takes to make a fruit cake. I hope all turns out well and it will maybe be better than store bought versions.
Hi, Thanks. It will definitely be better than those bought in stores, though some of them are very good indeed. They mostly have fondant icing these days, so not really the traditional way of making a Christmas cake. Of course the cake could be eaten just as it is, without the marzipan and icing being added. It is also much richer in fruit than in the fruit cakes usually found in the USA.
Thank you sir very much that you are sharing with us with this royal recipe.🙏🙏👏👍🏼
Hi Swati Fanse. You are very welcome indeed.
A very good recipe.Thank you
Hi Aruna. You are most welcome.
Lovely traditional Christmas cake
Hi LilyAna Ellul, Thanks very much.
Hi Geoff, a little question. The chopped mixed peel is that the fresh skin from an orange and lemon or is a bought mixture like the same as the glazed cherries are? sweet and sugared. Thanking you
Hi Patricia, I always use mixed peel that I can buy in the supermarket in tubs, like you can buy glace cherries. It works very well. Of course you could make candied peel yourself, but it is a lot of work when you can easily buy it.
@@geoffsbakingblog Thank you Geoff,I thought it might be like that,but was not sure. Many thanks Geoff for answering and explaining.I shall buy it like that too.
Great Geoff I love Christmas cake so rich and full of flavour 😊
Hi Karen,
This one is very rich indeed. I have made it twice before. I fed this year's on Saturday, will do another feed this Saturday and a week later I will put the marzipan on, and make a video of doing that. Then it only leaves the icing, which I will do a few days later, again with a video. So anyone wanting to make it can follow each step of the process and have a wonderful cake ready for Christmas.
It's great to see home cooking from a real kitchen Geoff I love those type of videos look forward to the finished Christmas Cake 😊
My kitchen, in a new flat I bought is so tiny and I am still getting to grips with having two cameras set up. Hopefully the quality of the videos will improve, over time.
Geoff Cooper the quality is great Geoff 😊
Next week I shall be doing the marzipan layer and a couple of days later the icing.
Nice recipe Geoff and simple, systemic demonstration. Should try it out to improve mine
Hi Lucio Bos. Thanks very much. I hope you do try it.
Tried your tricks and tips and .. our eggless cake came out simply great
HI Aruna Gupta. That's great. I am glad your cake turned out well.
Is your butter salted or unsalted? Why do you add marmalade? I’ve never heard of marmalade in a Christmas cake recipe before?
HI CazzaG. I always use unsalted butter. The marmalade gives a complentary flavour to the peel in the cake. It can be swapped out for an extra tbsp of black treacle, but that will change the flavour profile. I see that Nigella has a date and marmalade Christmas Cake.
Very similar to my method. Never thought of kitchen towel. Generally end up using old newspaper!!
HI Jonathan. Old newspaper works well too, but since I don't buy newspapers I never have any.
What if i want to store for a year or longer how do u store in cheese cloth and do u still need to feed the cake? Thank you
Hi Roy, I am by no means an expert on this, but I do know that a Christmas cake which has been covered in marzipan and royal icing can be enclosed in aluminium foil and then stored in an airtight container for many years and it will still be perfectly fine for eating, though the icing may discolour. I have read of people removing the icing after many years and then icing again before eating. However I if you want to store in a cheesecloth I have found a site that seems to give all the information you need, assuming you wish to store before marzipan and icing is applied. I hope this helps : www.thespruceeats.com/fruitcake-storage-1807766
This site also gives information on storing iced and un-iced cakes, www.bestrecipes.com.au/article/how-to-store-a-christmas-cake-a249.html
@@geoffsbakingblog thanks for replying :)
Looked up the site
Thanks!
Hi Elizabeth. What a lovely surprise. Thanks very much. Have a great Christmas.
Geoff, you're the Mr. Rogers of the baking world and I'd quite like to be your neighbour. 🙂
Hi Jayne. If only I knew who Mr Rogers is/was.
@@geoffsbakingblog
Mr Roger’s Neighborhood is a great children’s show that was on American television. Fred Rogers was the kindest dearest man that we all miss. There should be some clips on TH-cam of him.
@@LiverpoolGarden Oh I will take a look. Thanks for the info.
Hi i baked this yest for 3 hrs n checked it , it was done its a 2 kg cake it looks like urs n is all wrapped now is they any way it might be dry how wld i knw ive fed it l bk regulary but this is really large any tips thks in advance
Hi Roy. If you tested it with a skewer and it came out clean it will be cooked well. If you then poked holes in and fed it with some brandy that will keep it nice and moist. You can then feed it more if you wish, but that is a matter of taste. Personally I would probably only feed it once more with a couple of tablespoons of brandy then store it, wrapped tightly in aluminium foil in an airtight container. Then when you are ready, and at least one week after feeding, you can cover it with marzipan and leave it, stored, again before icing.
Whoops I should have said that yes, it will very large and heavy. Just adding up the ingredients, before taking in acount the weight of the brandy, it is about 2 kg. It certainly shouldn't be dry and if wrapped well etc it wont dry out.
@@geoffsbakingblog you r most prompt with replies thank u
Have checked with a skewer it came out clean
I live in India so feeding the cake upto the end of Nov every week is a good option.Thanks for ur tips:)
@@royvaz4474 Hi Roy, you are most welcome. I do hope you enjoy the cake when you eat it. Please let me know, I love to hear. That one I made was actually taken to the USA by a friend who was visiting and his entire family and friends loved it.
@@geoffsbakingblog sure will Geoff
Had made one earlier this year for easter but it wasnt so large, everyone who ate it enjoyed it
Watching your decadent choclate cake now:)
For Americans, can you clarify what is meant by “Christmas Cake”? Is that like a fruit cake?
Hi Jaimie. Yes it is a rich fruit cake, which is usually fed with some brandy for a few weeks after baking. Then it is covered in marzipan and icing(traditionally Royal icing which goes hard as it dries). The cake will store, wrapped an in an airtight container, for months and even years.
how come the cake rises when u didnt use any raising agent yet is plain flour
Hi Mai Nhingi, the cake rises a little because it has 4 eggs in it and egg whites are a raising agent. So mixing the eggs into the cake mixture distributes the egg whites which then helps it to rise. But this cake doesn't rise too much, since it it very heavy with fruit.
@@geoffsbakingblog Interesting! I was wondering the same thing and I just learned something new. Great video, I can't wait to try this delicious recipe. Thank you Geoff.
@@74panamacanal Hi Alaska 507. thanks very much. I hope you enjoy the cake.
Were the ingredients I cannot see them
Hi Margaret, below the video where it says SHOW MORE there is a link to the recipe with all the details. But for your convenience here is the link, click it geoffsbakingblog.blogspot.com/2016/11/christmas-cake-2016-3-part-video.html
What are ingredients of the mixed spices ?
Hi Anna, In the UK Mixed Spice is a jar of spices that you can buy in the supermarket. I think the same is available in other countries, but here is the list of ingredients: Cinnamon, Coriander seed, Nutmeg, Clove, Pimento and Ginger. The order that I wrote them is the order on the label. The first listed has the greatest amount and the last listed has the lowest amount. It is very similar to the French sweet quatre-epices. If you want to make your own you could take 2 tbsp ground cinnamon, 2 tbsp coriander seeds(then grind them), 1 tsp nutmeg(ground), 1/2 tsp ground cloves, 1/2 tsp ground pimento(all spice) 1/2 tsp ground ginger. That would make a very good mix.
I have revised the measures, I think I got them wrong: 2 tbsp ground cinnamon, 2 tbsp coriander seeds(then grind them), 1 tbsp nutmeg(ground), 1 tsp ground cloves, 1 tsp ground pimento(all spice) 1 tsp ground ginger.
@@geoffsbakingblog thank you so much for the reply. I have always had a tough time cracking the traditional fruit cake. It's usually crumbling or something. Can I aviod using mixed spices. Thanks once again. God bless you always.
@@AnnaFernandes48 You don't have to use any spices if you don't wish to. Or you can just use Allspice, which is a very good all round spice. This recipe doesn't produce a crumbling cake, it should be a dense, heavy, texture with all the fruit in it.
@@geoffsbakingblog Thank you so much for the reply. Will surely try it.