Anonymous wrote:

Anonymous wrote:I’m making the golden fruitcake from the King Arthur’s recipe. My family will instinctively rebel if they suspect a traditional dark fruitcake but I’m confident I can pass this one off.
https://www.kingarthurbaking.com/recipes/golden-fruitcake-recipe

That does look good! Which booze will you use?

Brandy!

Anonymous wrote:I learned how to prepare the baking tin from this nice lady:

https://www.youtube.com/watch?v=e_gMzzbVzKE

NP here, this is a nice tip, I'll use it next time.

Anonymous wrote:Christmas cake always has its detractors—children don’t tend to like it, nor do plenty of adults—but those of us who like it or love it look forward to this seasonal treat.

I hope you do make one, and I hope you find enthusiasts around your table!

There are only 4 in my family who eat it. But it will ruin their Christmas if I don't make it.

Anonymous wrote:I have yet to find the perfect balance between the marzipan and fondant layers.

In some households, there are real battle lines drawn over this issue.

I follow my Scottish mother's example. A thick layer of marzipan on the top only, but a thinner layer of royal icing all around and on top. It has made everyone happy.

There is a Cistercian monastery in Loudoun County that makes the only fruit cake on the planet that is gone in 2 days. Recipe has similarities to a British Xmas Cake, but is not identical. Recommended.

I’m British and don’t like fruit in cake. I do enjoy marzipan/icing though.

Anyway in England a lot of our Christmas sweets come in tins. Like Quality Street, Roses etc, or English biscuits. You can use those tins as a cake tin.

Anonymous wrote:I’m making the golden fruitcake from the King Arthur’s recipe. My family will instinctively rebel if they suspect a traditional dark fruitcake but I’m confident I can pass this one off.
https://www.kingarthurbaking.com/recipes/golden-fruitcake-recipe

That does look good! Which booze will you use?

I have yet to find the perfect balance between the marzipan and fondant layers.

In some households, there are real battle lines drawn over this issue.

I’m making the golden fruitcake from the King Arthur’s recipe. My family will instinctively rebel if they suspect a traditional dark fruitcake but I’m confident I can pass this one off.
https://www.kingarthurbaking.com/recipes/golden-fruitcake-recipe

Christmas cake always has its detractors—children don’t tend to like it, nor do plenty of adults—but those of us who like it or love it look forward to this seasonal treat.

I hope you do make one, and I hope you find enthusiasts around your table!

My mom used to make a British Christmas cake every year. We’d still be eating it in June.

I learned how to prepare the baking tin from this nice lady:

https://www.youtube.com/watch?v=e_gMzzbVzKE

You can use a Tupperware if you don’t have a metal tin that’s big enough. We use a kitchen towel instead of parchment paper.
I don’t like the cake. My mom makes it but I think it’s gross.
But I absolutely adore a Christmas pudding with brandy sauce and make that every year. God, now I’m craving it!

I make the Delia Smith one every year, and before I bought a tin (and yes, a Danish cookie will work very well), I wrapped the cake in a few layers of parchment, then some tinfoil, and then a big plastic bag from the bakery, and sealed it with a twist tie.

In the
UK they do sell very roomy lidded tins for storing cakes.

Tying the paper is just when you bake it , I think: you use kitchen string to tie a few layers around the outside of the pan you bake it in to prevent it burning/drying out in the oven.

One unsolicited tip I wish I knew sooner is to feed just one side of the cake at a time, flipping it each time you add the booze—like, side A the first week, side B, the next, alternating.

Have fun and good luck—wouldn’t be Christmas round ours without a proper cake.

I've gotten in my head that i want to make a British Christmas cake. (maybe reading too much Agatha Christie).

This recipe interests me: https://www.bbcgoodfood.com/recipes/dark-stormy-fruit-cake

(though there's always Mary Berry's recipe: https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076)

The part that I wonder about is step 5 (in both recipes) - double wrap in parchment paper, then store in an airtight cake tin. Then feed it every two weeks with liquor.

What is an airtight cake tin? Is this a metal tin with a lid - like those danish butter cookies come in? How do you find the right cake tin and get a double wrapped cake inside it? In old british booksthere's something about tying the paper, too, but that seems not needed?

Eseentially I'm letting this one thing - storing for months - be the obstacle to actually trying to do it.

Anyone a fan of British christmas cakes and can matter of factly walk me through whatever block I'm having with this?

Thanks!!