recipe reviews for:

Christmas Cake

“This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.”

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Reviewed: Dec. 29, 2006

The house smells great! I already had a piece right out of the oven and it's pretty good. But I had to modify a bit because I don't have access to molasses so I increase brown sugar and add maple syrup. Also don't have candied citrus so I used dry apricot instead. Next time I will add a bit more spice maybe additional half a teaspoon each at least to intensify the flavor. The recipe makes 2 loaves and a low 6 inch cake for me, with baking time only 60 minutes.

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WAVE911

Cooking Level: Expert

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Reviewed: Dec. 10, 2006

Update: I've made this recipe over 3 Christmas now. I've halved the flour quantity in order to have a more fruity cake. Will keep this one going. Yummy!As my partner is not a fan of the glazed cherries I used dried cherries (pretty expensive, but worth it!)and it tastes lovely.I'm pouring 2tbsp of Brandy on each cake every 2 weeks.I don't think it needs any icing either as it's delicious as it is.Hope it lasts till xmas.Thanks Carol!

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Reviewer:

Zubs

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Reviewed: Nov. 12, 2006

I made this recipe about 6 weeks before christmas and then resisted eating it until then. This is truly the best Christmas cake ever! It is really rich and moist. It did make a lot and I had to put it in a 26cm or 10inch square tin which fit perfectly. We thought we would never get through it it was so huge but it was gone within a week or so. It was so delicious. As my husband is allergic to almonds I substituted brazil nuts which worked just as well. I let the cake cool in the tin with a teatowel over the top to keep the moisture in then when it was cool I basted it in brandy and wrapped up in greaseproof paper and tin foil. Also for all you Aussies, after hunting around shops looking for Molasses with no luck I did some research on the net and found out that what they call molasses in the US is what we call treacle over here - if they ask for blackstrap molasses then that is what we call molasses. Hope that helps when you find it hard to find molasses on the shelf in Aus. Will definately be making it again this year (and also planning on making smaller ones for gifts keeping the big for myself of course)- can't wait!

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Reviewer:

liz

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 2, 2006

This cake is Wonderful! I have some friends who don't like fruit-cake but they liked this One. Thanks, Cheryl

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CHERYL FISCHER

Cooking Level: Professional

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 17, 2006

Fantastic cake! I also got 2 cakes. I sprinkled more brandy on the baked cakes. Yummy!

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PATTY33

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Reviewed: Dec. 22, 2005

Awesome. With a chef for a partner it can be a little hard to impress. But, "great cake babe" summed it up. Thanks Carol, followed your recipe to the letter. Did have a little mixture left but they made yummy muffin style "mini chrissy cakes" for "play lunch"

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JACQUELINE B

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2005

Really yummy cake, moist and packed densly with fruit. As previously mentioned, I also did get more than 1 cake with this recipe, however, it might be because i used a 8 X 8 X 2 inch pan rather than a 3 inch one. At least I got to taste it before it is served during christmas. Would have prefered a stronger brandied flavour, so I will moisten it with more brandy before christmas.

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JAMMOBUN

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2005

This recipe turned out beautifully, EXCEPT that it made double the cakes it said (which is why I've given 4 stars instead of 5). I'm not sure why no one else has mentioned this, but I ended up with 2 8" cakes, not 1. I was pouring and the batter was spilling over the top of the pan and I still had tonnes left, so had to stop, scoop out some batter and start filling a new pan. Anyway, because of the "bonus" cake, I was able to taste-test this morning, and it does taste divine. I'm going to be marinating with a variety of liquors every few days until Christmas, so I'll be able to taste the difference over the weeks, and know just how good the cake I'm giving to my sister will be. Not sure why I'm the only one to end up with 2 cakes, but I hope you've got an extra cake pan around in case this happens to you.

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kira

Cooking Level: Expert

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Reviewed: Dec. 4, 2005

After converting this recipe to metric I then poured the dry ingridents into Australian measuring cups. My husband helped, so we had two people ensuring the QA process, though if it goes wrong, blame the chef, not the recipe!! or me!! 2 1/2 cups glace cherries - not chopped 1 1/2 cups mixed citrus peel 2 cups raisins 1 cup currants ** 1 1/4 cup sultanas (substitution for dates) 1 1/4 cup slivered almonds 120 ml brandy - I use whisky instead 1/2 cup flour for the dredging 2 cups flour for the batter 1/2 teaspoon bicarbonate of soda (same as baking soda) 1/2 teaspoon cloves - I sub with ginger 1/2 teaspoon all spice - I add 1 teaspoon 1/2 teaspoon cinamon - I add one teaspoon 1/2 teaspoon of salt 250g butter, as I could not be bothered leaving behind the 25 grams - your choice. 3 cups brown sugar 6 eggs 180ml treacle - couldn't find molasses 180ml apple juice - little tetra packs handy size to buy. Pleased double check ingredients against original recipe and for the spices please use your taste buds as some may require more. As there is heaps of batter use non stick baking paper to extend above the side of the tins, go at least 5cm as it does raise pretty high. Also from my experience it took about 3.5 hours in a fan forced oven. I based this on a 20cm round pan.

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Bella J.

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Reviewed: Oct. 17, 2005

I made this cake a couple weeks ago, I won't be trying it till xmas so I will update my review then. I left out the cinnamon and cloves and just used the allspice/mixed spice, my house smelt of mollases/treacle for days!!due to the 3/4 cup of it that went in, I have a funny feeling this will be way too strong a flavour and smell for me as all of the other recipes I have seen only call for a couple tablespoons of mollases!! but, I will let you know, I will obviously marzipan(almond paste/icing) and ice/frost the cake and decorate it, couple weeks before exmas I will skewer the cake in several places and poor over brandy and whisky (more for the flavour and kick rather than moistness) as I think this may be a moist cake anyway. I will report back after exmas or just after the first few comments on the cake. Hope it's good, it took 3hrs 35 mins to cook. UPDATE, after 2.5 weeks I took it out of the air tight container and unwraped it from the double layer of tin foil and layer of greaseproof and it smells gorgeous, no more mollases smell just a lovely traditional english christmas cake smell, almost like christmas pudding!! I skewered 5o times and poured over a tbls of each whisky and brandy.Update: Very moist but may add double the mixed spice next year. NOTE: this is for an 8" square cake if you use a round pan you must use a 9" one!! an 8" round fits exactly onto an 8" square one, so, you must allow for the corners (thats why a 9" round is needed)

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CANNOLIEATER

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Reviewed: Sep. 30, 2005

This recipe is awesome! The first year I've used it, I got several compliments from family and friends. The second year, I gave cakes away as gifts. Now people wait for it every Christmas. I have my great aunts - who are great cooks and bakers themselves and who are very critical about other people's cooking who actually want this recipe for themselves. Thank you for having shared it. I never thought making fruitcakes could be so fun and rewarding!

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jwlhansen

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Reviewed: Jan. 3, 2005

Very moist and full of flavor. I made it for Christmas and New Year, and all my friends loved it. The only change I made the second time was instead of using molasses and juice, I used mincemeat and port wine because the taste of molasses was too strong (for me) the first time. Definitely a keeper.

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10 users found this review helpful

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PANARICAN

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Reviewed: Nov. 19, 2004

Lovely recipe, quick & easy to mix. Would also be great for wedding cake.

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NOODLES11

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Reviewed: May 22, 2004

Excellent - moist and delicious!

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margares

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Reviewed: Dec. 19, 2003

I've been making fruitcakes for several years, dutifully wrapping them in liquor-soaked cheesecloth which I refreshed on a regular basis. Well, all I can say is 'Thank you Carol! I'll never soak a fruitcake again!' This is the most moist, delicious fruitcake I've ever eaten. No need to wrap in cheesecloth. I do recommend letting it 'mellow'. I soaked my fruit for a full 24 hrs. rather than overnight. I also mixed some dark rum in with the brandy. Being allergic to nuts, I omitted them and slightly increased my fruits. I baked in a tube pan, too. Anyway, the yummiest fruitcake around and it will make a believer out of the most vocal critic.

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Reviewer:

MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 7, 2003

I tried this cake last Christmas. It was the best, ever. I used apricot brandy. I did not feel icing was necessary. I will most definitely make this cake again. Thanks so much for sharing it!

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Corinne B.

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Goodwood, Ontario, Canada

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Reviewed: Dec. 11, 2002

Thank you Carol for sharing a great recipe. I have been on the look out for a simple and good recipe for quite some time now. This cake turned out perfect, just the way I like it. Since I have a convection oven, I reduced the temperature by 25 degrees and my cake was done is 2 hours and 45 minutes. Thanks for sharing the recipe with so many readers.

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