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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Jan. 23, 2012

This is an incredible Christmas cake recipe. I made the cake this past November(2011). The only thing I added. After the cake had cooled, I poked holes down through the top with a chopstick & spooned brandy over the top so it ran into the holes. A week later I dribbled more brandy into the holes & then again after another week. I'm British so I know good fruit cake. Even though we usually make our fruit cakes months ahead of Christmas, this cake was excellent in just a couple of weeks. Thanks Carol for sharing this recipe. I thought my regular recipe was unbeatable but believe me when I say that your recipe will be the only one I will be using from now.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Leicester, Leicestershire, England, U.K.

Living In: Red Deer, Alberta, Canada

Reviewed: Jan. 10, 2012

I made fruitcake for the first time in November; this was one of two recipes I worked from and is the one I'll return to next time. I did make some changes. I used dried cherries and fresh orange peel instead of candied, and I sprinkled the cake with brandy before wrapping it. Cake was a little on the gooey side; maybe I should have baked it a little longer, or maybe cut back on the apple juice to compensate for the added brandy? But I was very happy with the result anyway.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Richard H

Cooking Level: Intermediate

Living In: Camillus, New York, USA

Reviewed: Feb. 4, 2011

The BEST. I've been making it for 4 years now. Everyone loves it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Borgart

Cooking Level: Intermediate

Living In: Willemstad, Curaçao, Netherlands Antilles

Reviewed: Dec. 16, 2010

An excellent cake. I use 2x loaf pans vice a 8x8x3 inch pan and they work out great with roughly the same amount of cooking time.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Rick

Reviewed: Jan. 8, 2010

We are English so icing and marzipan were a must on this deliciously moist cake. I started making it at the beginning of December and soaked the fruit in brandy for two days. I was unable to get currants so added more raisins. Three hours in the oven and it was cooked to perfection. I stored it for a couple of weeks then covered it with almond paste and icing. A ribbon around the edge, a santa, angel and christmas tree made it look seasonal. Thank you Carol; this is my first go at making a Christmas cake (should not admit that, but it is) and I felt like Chef Ramsey when my husband said "This is so scrumptious, can I have another piece?."

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Elsie

Reviewed: Dec. 31, 2009

This is THE best Christmas cake ever! I grew up in the UK and have had many Xmas cakes and loved this the most. I made it a month before serving which is short but it still turned out flavourful. I cooled the cake and then poked holes with a skewer and poured 1/4C of brandy before wrapping up and storing in a cool place. I repeated the process twice more. I then put marzipan icing, let dry and topped off with fondant icing and decorations. I was iffy about how it would be received by Americans since I think English Christmas cakes are an acquired taste but EVERYBODY loved this cake! So it's really worth the effort. I'm going to make mine in Sept. next year and I'm also going to make one for my Irish mum for her to keep till Christmas! It's moist, dark, spicey, and really full of flavour! Very best!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

FabSoph

Reviewed: Dec. 28, 2009

made this cake in the last week of October, and have waited patiently to taste it! It's great, although next year I'll put in a smaller amount of cherries...but that is a personal taste thing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pyjama Chef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Copenhagen, Hovedstaden, Denmark

Reviewed: Dec. 12, 2009

This is the recipe I have been looking for! It is the best Christmas cake ever; very moist dark and rich looking. We couldn't resist taste testing it as I was basting it with brandy & the family loved it; hopefully there will be some left for Christmas. It will definitely become our traditional Christmas/wedding cake. As suggested by someone, I substituted demera sugar for the brown sugar and loved it. I did use a slightly larger cake pan and found it cooked in the given time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marie

Reviewed: Nov. 14, 2009

I made this cake for the first time last year. Instead of I big cake though I made five smaller cakes which made excellent presents. I love this recipe and everyone who received a cake for christmas wants another one this year.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

vickiv

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Nov. 8, 2009

I make this cake every year as it was a huge success the first year I attempted it. I made a few changes though, 3/4 molasses sounded too strong so i halve it and put an equal amount of summer fruit jam, i also add ginger and dried papaya and chopped karithaki (a sweet walnut, Greeks will know what i'm talking about). I also drenge it with brandy every couple of days up to icing day. Excellent recipe.

Was this review helpful? [ YES ]
2 users found this review helpful