Christmas Cake Baking Time!

Christmas Cake

The time has come!  You’ve been lovingly stirring and looking after your boozy fruit and after six weeks soaking it’s ready to be turned into your Christmas Cake!

Ingredients:

1 x Boozy Fruit Soak

225g butter, softened

150g light muscovado sugar

75g dark muscovado sugar

2 tbsps treacle

5 eggs, large

285g plain flour

2 tsp mixed cake spice

100g whole almonds (optional of course if you don’t like nuts!)

 

150ml brandy, for feeding the baked cake

Before we get onto making the cake read through the top tips covering frequently asked questions!

Christmas Cake Top Tips:

  • If you haven’t prepared your boozy fruit do it now (and then come back and tell me why you didn’t do it when I posted the recipe – bad Pink Whiskers!)  Soak it for at least a week, more if you can.  Once you’ve soaked it there may still be excess liquid with the fruit, heat the mixture gently in a pan until the majority of the liquid has gone, then continue with the recipe.
  • If you’re outside the UK can’t get hold of treacle, molasses is a good substitute.
  • Make sure your tin is deep sided (3″ deep), a shallow tin won’t do the trick here!
  • Be sure of your oven temperature, a long slow bake is what is called for to stop the cake from drying out too much and baking evenly.
  • Position your cake on a shelf about 1/3rd of the way up from the base of the oven.
  • Keep an eye on the baking – start checking your cake for doneness from 2 and a half hours in.  Insert a skewer in the centre and it should come out clean when it’s completely cooked through.  If your oven temp is any different to 110c then it may be done sooner, but it may also take longer if your oven runs cool.  You need to employ your cake testing skills!
  • When it comes to feeding the baked cake, you can miss this out completely if you would rather, wrap the cake well as described and set aside to mature.  The flavours of the cake still intensify and the fruit in the cake will soften and be delicious.
  • If you would rather you can feed with apple juice or tea for a non-alcoholic cake.
  • If you don’t have a tin big enough to store your cake it will be fine wrapped well with baking paper and foil alone.

You can also split your cake mixture into a batch of cakes of different sizes.

The full quantity is designed for 1 x 8″ cake which totals 1500ml.  If you want cakes of different sizes I’ve tested out bake times and quantity of the mixture for the following sizes.  Use the guide to split your batch between the cakes you want to bake.

 

Size Tin (round) Quantity of Mixture   Bake Time
2.5” (6cm) 150ml 1/10th 1 hour
4” (10cm) 500ml 1/3rd 2 hours
6” (15cm) 1000ml 2/3rds 3 hours
8” (20cm) 1500ml Full 3 hr 45 mins

Righty-ho on with the cake!

Preheat the oven to 110c (fan)/130c/Gas Mark 1.

(Ingredients are the same as previous years but the only change to the recipe is a lower temperature for a gentler baked cake.)

Cream together the butter and sugars until they’re light and fluffy.

Add the treacle and beat it in well.

Now for the eggs, add them one at a time working them into the creamed mixture before adding the next.

In goes the flour and mixed spice and a last mix up.

Now there’s the base for the cake.

Take your boozy fruit and fish out the cinnamon stick.

Add the fruit (no don’t eat it!) to the cake plus the whole almonds if you’re choosing to add them.

And now a last stir up!  Cake mixture done!

Time for the tins – line the base and the sides of a 8″ round, deep tin (at least 3″ deep”).  At this lower temp you don’t need to wrap around the outside of the tin with newspaper to protect the sides.

Fill with your cake mixture and bake it in the oven for 3hrs 45 minutes.

Keep an eye on the baking – start checking your cake for doneness from 2 and a half hours in.  Insert a skewer in the centre and it should come out clean when it’s completely cooked through.  If your oven temp is any different to 110c then it may be done sooner, but it may also take longer if your oven runs cool.  You need to employ your cake testing skills!

Remove from the oven and allow to cool completely in the tin.

Once the cake is cold remove it from the tin removing the baking paper from the sides of the cake but keeping the base disc in place, this will help keep in moisture as the cake is fed in the run up to Christmas.

On your worksurface lay out two large pieces of foil, one horizontally and one vertically. On top of that place two large sheets of baking paper. Finally position the cake in the middle.

Using a skewer pierce 30-40 holes in the top of the cake, only ¾’s of the depth of the cake though so that the brandy doesn’t run straight through!

It’s handy to put the feeding brandy into a jam jar, that way it’s ready whenever it’s time to feed the cake.

Using a pastry brush, brush over the entire top of the cake with the brandy. You are looking to add 1 or 2 teaspoons of brandy in each feed.

Once fed, gather up the baking paper and seal in the cake, repeating with the foil layer. No place the whole lot in a suitable container, I use an old Christmas sweetie tin which is just the perfect size!

Place the container into a cupboard or the pantry, it needs to be out of direct sunlight somewhere dry but don’t forget about it. Feed it every 3-4 days for the next few weeks or until the cake won’t absorb anymore.  If you come to feed it and it appears wet then leave it to soak in for a couple of days before adding anymore.

Christmas cake – done! Well for now, we’ll be decorating at the end of November!

Ruth Clemens, Baker Extraordinaire

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131 Responses to Christmas Cake Baking Time!

  1. Keep reminding me – I really must start my christmas preparation.

  2. traceyh says:

    hi ruth i wonder if you can help me ?
    i am wanting to make your cake in a 2lb loaf tin, any idea how long it would take to cook not sure if it makes a difference to cooking time, although it would be deeper than a round tin.
    tia tracey xx

    • Hi Tracey – yes of course a 2lb loaf tin will work, You will need about 2/3rds of the total mixture (use a 1lb loaf tin for the remaining 1/3?) and I think the bake time will be about 2h 30 – 3 hours at 110c. Hope that helps! X

  3. Donna says:

    Hi Ruth, I’ve done a supersize jewelled version this year (three times as much) and wanted to check if measures were the same as last year’s bake – I think the jug of fruit was 1020g on last year’s recipe but more fruit this year? Loved the cake last year, can’t wait to get started on this one! Thanks, Donna

  4. Vicky says:

    I’m going on holiday for a week on Saturday, does it matter if my cake is not fed for that first week or should I make it when I get back? Thank you! X

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  6. Bernice says:

    I’ve used your recipe the past two Christmas’ Ruth and each time my cakes have improved. People have actually asked me to make them a cake this year, but I have politely declined due to time (or the lack of it!). I have given them your site details to visit for themselves. Thanks for the tip about a slower bake this year. I wil try it and let you know how I get on. Thanks for all your advice and recipes. I have two if your gingerbread cakes stashed away ready for half term next week, to feed the troops.
    Happy baking,
    B x

  7. Caoimhe says:

    Probably a silly questions but do the 4inch tins need to be 3 inches high also?
    I’m making my first christmas cakes this year and have the ‘boozy’ fruit ready, i’m getting more excited by the minute.

  8. Louise says:

    Hi can anyone tell me where to buy the mixed cake spice, I’m presuming this is different to normal mixed spice from supermarket? Thanks

  9. traceyh says:

    hi ruth, thank you that’s a great help.
    can’t wait to get it in oven now lol,for the lovely christmassy aroma.
    love all your work,book, blog and can’t wait for the next book !
    tracey h xx

  10. Kathleen McKeown says:

    Hi Ruth,
    Ive made the christmas cake but, yours looks a lot darker then mine.
    Kath.xx

  11. Vanessa says:

    Every time I’ve made a fruit / christmas cake in the past the fruit migrates to the bottom half. Hopefully I’ll get it right with this time. Thanks.

  12. Claire S says:

    Hi Ruth, looking forward to baking my cake. The Christmas cake recipe posted on your page a couple of years ago said to use light & dark brown sugar whereas this recipe uses muscovado sugars…is there a difference in flavours? And why the change?

    Many thanks

    • There is a difference between a genuine Muscovado and just a brown sugar and it’s the depth of taste, due to the way they are processed. Either will do the trick but my preference is for a real Muscovado x

  13. Claire says:

    Thanks Ruth, I duly made my boozy fruit a few weeks ago, I decided to scale it up as i want to make a number of cakes, but cant now recall how many I decided I was going to make, are you able to advise roughly how much one portion of boozy fruit should weigh for your receipe so that I can work out how much pf my fruit to use? Thanks, sorry for being such a ditz!

  14. Sam says:

    I have a 9 inh tin not 8 inch. Also how long could I soak the fruits for because I am using the water and sugar mix instead of alcohol (brandy).Your help would be much apreciated.

    • If baked in a 9″ tin then the cake will be a little shallower and may be baked sooner so you will need to keep your eye on it. Ideally the fruit should soak for 4 weeks but you can get away with just 1 or 2 if time is limited. x

  15. Lynn says:

    Mine is done and looking good. I had great success with your recipe last year, even though I started late, so hoping that this year’s will be even better. The slower bake sees to have worked well – last year the cake cracked cross the top, but this one is lovely and even. Thanks, Ruth x

  16. Vickii says:

    Your christmas cake looks amazing! Every year I say I’ll make one but I never get started early enough and only really think about it when I see people’s baked cakes – by which time it is too late :(
    Wish I had come across your blog sooner :)

  17. kat says:

    Hi Ruth, I’m afraid i was a naughty pink whisker who didnt do my fruit! Anyway, i’ve done it now and just baked my cake this afternoon. It smells fantastic (honestly could put the xmas decs up now!) It has cracked along the top though and i wondered what i had done to cause that?

    • Hi Kat, the cracks on the top are usually just from the oven being a little too hot. They close up though as the cake is fed and matures between now and Christmas. Go on, put the tree up! Xx

      • Cath Basquill says:

        i think my boyfriend would have me committed if i did that! but very reassuring that the cracks will close up. I want to decorate with silver and green glitter straight onto the cake so didnt really want the cracks there. Thanks Ruth.

  18. Thanks so much for this :) I love making Christmas cakes, but I always struggle with the timings because I have smaller tins- your little table is really really useful! Thanks again.

  19. Kayleigh says:

    My fruit has been soaking in Disaronno for 3 weeks now (bit late… oops!) and it’s time to get baking! I’m going to use the tins from sponge puddings to bake individual cakes for gifts – how many do you think I’ll get from this mixture? Can’t say I’m too good at guesstimating the size against your table! x

    • I’m estimating – and have been known to be way off ;) but I reckon you’ll get 6 and they will probably take just over an hour to bake – but do keep a good eye on them! Let me know how you get on x

  20. Caz says:

    Thanks for the amazing recipes! Was contemplating using gluten free flour in this recipe for a family member but not sure what else I’d need to change. Any ideas?

    • Gluten free flour absorbs more moisture than regular flour, make up the cake mixture and it should be a soft dropping consistency to dollop from a spoon. If it is very stiff add in a little milk until it reaches the right consistency – other than that all should be fine! xx

  21. Zoe says:

    Made one large one, two 3 inches and lots of muffin sized ones and they smell great. They took at lot longer to cook than your timings though- think my oven team’s not very accurate! Head’s full of decorating ideas.

  22. Hayley says:

    Hi Ruth,
    I want to put my 950g of fruit (that has been soaking as per your instructions for 6 weeks) into a 10 inch square cake tin, what do I need to add to your 8inch recipe?
    Thanks
    H x

  23. Conor says:

    I baked last years cake with the old recipe with fruit I had steeping in port and whiskey for a year. I kept half the fruit, so this years has been steeping two years, topped with whiskey from time to time…five eggs made my sugar/butter very runny, I needed a few teaspoons of flour towards the end as a curdle was threatening(45 minutes using a soup blender thing with the whisk attachment, I think he motor is lost burned out!)..but with the spices and flour it held the fruit nicely during he bake. I was a little confused with timings for a 10″ cake tin, eventually gave it about 4:45 and the skewer is dry now. Not much time for feeding before marzipan but hopefully the fruit will make up for that flavour wise. Must prepare next years fruit this week!

  24. Conor says:

    * THE motor is ALMOST
    *during THE bake

  25. Julie says:

    Hi,

    my fruit has been sitting in port and brandy for about 4weeks and i’m going to bake my cake next weekend, iwould like to add some ground almonds, what is the best way to do this? how much flour should i substitue with them?

    thanks

  26. Samantha says:

    Mine is in the oven now – smells really good at the mixing stage – now to wait…

  27. Anne says:

    I had two batches fruit which I thought should have made 3 six inch cakes with ingredients doubled up. I weighed out 1000 in to the 3 six inch cake tins but had 1300 mix over! What went wrong ? I stuck the left over 1300 into an 8 inch tin

    • I’ve been puzzling this one Anne I think you must have had more than two batches of fruit soaking to get that much mixture out at the end as one 6″ cake takes 2/3rds of one batch, to get 3x 6″ cakes you would have calculated to do at least 3 batches but would have had a fair amount left over – sorry I can’t quite figure out where it’s gone wrong – hope you can find a home for the extra cake! xx

  28. Anne says:

    I am puzzled myself Ruth but I am very happy to have an extra cake that I wasnt expecting! thank you for all your lovely recipies yours always turn out well for me.

  29. pri says:

    this recipe looks divine! i’m going to soak the fruits today…better late than never ;)
    i was hoping you could clear some doubts. i dont think treacle is available where i live, is there anything i can substitute it for? and secondly i have heard of recipes wherein the fruits can be soaked upto a year! does it really matter beyond 6 weeks and if yes, can i use the above recipe for the same?
    thanks in advance :)

    • I would add a small amount of molasses instead if you can’t get treacle but only 1 tbsp as they can be more bitter than treacle. Yes, the fruit can be soaked for upto a year, although after 6 weeks the fruit has softened as much as it’s going to and the flavours are already fairly deep x

  30. Caz says:

    Hi, I love the Christmas cake so much I’ve made extra boozy fruit to make the same recipe for a 12 inch round christening cake. I’m sure I read on one of your posts that this would need 2.5 times the quantities of ingredients, is this right? Also how long should I bake it for?

  31. Claire Shurrock says:

    Hi Ruth, I made 3 cakes in November which are going to be gifts, I tried my mini 4″ tester cake last week and it was fantastic…sooooo tasty! Thank you for your wonderful recipe. This was my first attempt at making Christmas cake and it got a thumbs up from everyone!! :) x

  32. Damaris says:

    I actually found this particular posting , “Christmas Cake Baking Time!
    | Baking, Recipes and Tutorials – The Pink Whisk”, extremely compelling and also the post ended up being a wonderful read.
    Thanks a lot,Jaqueline

  33. Carolyn says:

    Tried your recipe this time after years of being a devoted Delia follower.
    The cake is awesome – so moist & delicious & may make a re-appearance well before next December!!

  34. Bernie says:

    Hey there! I hope you don’t mind but I decided to submit your web site: http://www.thepinkwhisk.co.uk/2012/10/christmas-cake-baking-time.html to my online directory. I used, “Christmas Cake Baking Time! | Baking, Recipes and Tutorials” as your weblog headline. I hope this is acceptable with you. In case you’d like me to change the title or
    remove it entirely, email me at berniebinkley@gmail.com.
    Thank you.

  35. qaisha says:

    Hi, I’m looking for a fruit cake recipes for a wedding cake for a friend in June. and I love yours. But the bride doesn’t drink alcohol, so do you have any other way to soak the dried fruits mixture without the booze part.?

    Thanks..

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  37. Janet says:

    First time visitor to your site and am loving it. Found it through your sugar veil tutorial and ended up browsing for over an hour. Now can’t wait to make this Christmas cake which over here in the southern US we call a fruit cake. The recipe seems very similar to a cake my parents received oh so many years back..many thanks for sharing.

  38. roxy c. says:

    I am looking for a no bake fruit cake.
    my aunt made it had Graham crackers and sweetened condensed milk orange juice from what I rember she made this and then would pour booze over the cake ecru week it had to be refrigerated

  39. Lynn says:

    I’ll be starting off my boozy fruit this evening. I can’t believe it’s that time already!

  40. Keely says:

    Hiya! I’ve just made my boozy fruit soak (3 days ago) and wondered when the right time to make my cake was?! Do I need to get it done asap with just 1 week of soaking or can I leave it until the end of the month to allow the fruit more soaking time?! Any thoughts greatfully appreciated!! Keely

  41. Jacky Hohol says:

    Oh nooooo. I added the nuts to the fruit mix by mistake and it’s soaking already. Will that make a difference?

  42. Jules says:

    Hi, never made my own Christmas cake before but this looks delicious. I want to make a 6″ cake, should I put the full amount of boozy fruit in & whats the best way to adjust the ingredients for the cake. Would 3 eggs be ok or should I use 4?

  43. Jacky Hohol says:

    Just brought mine out of the oven and the whole house smells amazing. Thus is my first ever fruit cake so I don’t know if I’ll have the patience to wait to try it…just a little bit maybe!

  44. Vicky says:

    Hi, I made this cake last year and it was delicious, I am making a normal one again this year but just wondered if there was any way to make it egg free? My aunt is allergic and I would love to be able to make her a cake!
    Thanks :-) x

    • Hi Vicky – you do need the egg for the cake to hold together but you can get an egg replacement which is a powder that you mix with water so I would try and get some of that if I were you x

  45. Keely says:

    Hi! So I’ve just made cake 1 yesterday using your old cake recipe (2 hours at 150) but today I’m using this recipe as couldn’t remember where I’d posted my comment!! Just trying to time it right to get it in the oven so I can check it at the right time as need to pop out!

  46. Maria Antoniou says:

    Hi Ruth

    I am really looking forward to baking my first Christmas cake and although I had the best intentions to start the fruit soak at the beginning of October, it is now November and still not done it! How long should I soak the fruit for before I bake to leave me enough time to feed cake up till Christmas?

    Thanks for your help in advance!

    Maria

  47. Onno says:

    Hi Ruth, my fruit has been soaking for 4 weeks now. When should I bake my cake? I noticed that the post of previous year was near the end of October.

    Thanks, Onno

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  49. Eileen Pashute says:

    Hi Ruth, I am hoping to make 12 mini cakes in my mini Victoria sponge tin and use the rest in a small 1lb or 2lb loaf tin, depending how much is left – how long would the mini ones take do you think?
    Thanks,
    Eileen

  50. Maree says:

    Hello Ruth , first time baking this cake and making 2, one normal in an 8 inch and the othe in a mini cake tray about 2.5inch but the sides are only about 1.5 high is it okay to still back in this and how will the lack of high affect the bake?

    • Hi Maree – yes they will be fine in the shorter height but will bake more quickly, I would start checking them from 30 minutes with a skewer but suspect they will take about 45 mins x

  51. Liliana says:

    Hi! Thank you so much for your wonderful recipes. My question is about this cake that I am going to make for this Christmas. How long is the optimal stay/store/period of feeding for the cake (from the time of baking to eating)? I know about the soaking, which is minimum one week, but I do not know about the cake itself. Thank you again.

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  53. Therese says:

    Hi Ruth, I only have my fruit soaking for the last week so I was thinking of holding off on baking my cakes until the weekend of the 6th dec! I was just looking at your pic of the split cakes and noticed you havent lined the tiny tins(6cm), what do you do to stop them sticking???
    I found it hard to get mine out if these little rings last year! was going to line them with Paper and pipe the mixture into them this year!

  54. Michelle says:

    Hi Ruth, made your cake last year to the letter T, delicious. I was wondering can I use light sugar for all instead if dark sugar, have two poorly babies that I don’t wish to drag to the shops and no dark sugar in sight at home.

  55. Jo Taylor says:

    Hi, have made my cake today however, when it was cold and I took it out if the tin it felt like a bit squidgy, like it wasn’t cooked properly. I tested it with a skewer and came out clean after 3 hours and 45. I’m not sure what to do now…help!!

    • Only way to know for sure is to core out the centre to check it. The core can then be replaced and the cake decorated as normal. You can cut off the top to level it and usually thats a good indicator too as you can see the actual inside of the cake. A little underdone and it can be rescued by feeding the cake with brandy and giving the cake time to age but if it’s very underdone as a last ditch attempt put it back in the tin in the oven at 100c for a good length of time (prob 6-8 hours), a skewer inserted in middle whilst its rebaking will help conduct the heat through the centre of the cake. After that it will need to be fed either a brandy/spirit or sugar syrup to stop the cake from being dry. Hope that helps, let me know how you go on. Ruth x

  56. Clare says:

    Hi
    If using tea to soak fruit will the cake still keep until christmas as was under the impression that alcohol acts as a preservative, is this correct?

    Thank you

  57. Debbie Archbold says:

    Hi Ruth,
    Thank you so much for this. It has been rather tempting to sample the boozy fruit mixture every time it needed stirring. Can I ask what is ‘mixed cake spice’ is please? Is it normal mixed spice?
    Thank you

  58. Sue P says:

    Hello! Just discovered your site and loving all the tips I made my christmas cake from a Mary berry recipe and I was worried cos in the first hour of baking there was lots of liquid on top which the cake eventually reabsorbed. Is that normal and why you say check after 2 hours? Thanks

  59. Clair Bell says:

    Saw your recipe last year but it was too late to start making, however I followed the recipe for this year and I must say it smells delicious. Think this will now be a yearly occurance.

  60. Maree says:

    Can you overbake the Xmas cake, ? My skewer kept coming out with a little bit of moisture on it but think it would have been smears from the fruit! I am feeding it every 4 day and crossing fingers it’s not over baked.

  61. Moira says:

    Am making a 7″ square cake, in the oven as we speak been in for 4 hrs at 110 but skewer still dirty!! Worried to leave in too long but don’t want to undertake it!!!

  62. Bethan says:

    Silly question but do you use the whisk or beater for creaming butter and sugar on the kitchen aid – I’ve just hot a new one !!

  63. Helen says:

    Hi Ruth,
    i’ve made your more-fruit boozy fruit soak, and was wondering as this cake mix will be more than your standard cake mix should I use a bigger tin, or bake it for longer?

    many thanks xx

  64. Helen Davidson says:

    Hello…
    You will have to excuse my silly question but as I’m new to Christmas Cake making and new to The Pink Whisk it must be asked! I’ve soaked my fruit and am nearly ready to bake but I’m unsure on the size of tin as I’d like to bake a square shape. Can you please help x

  65. Mary says:

    Hi there, just baked cake today. I tasted it before it went into oven and it was yummmm! Took it out of oven 10 min ago. I have 2 questions please: firstly, why did the cake crack on the top? I followed directions exactly. Secondly: there was no Christmas cake smell coming from the oven…..why do you think that was……? I hope it turns out ok and that the crack on top doesn’t mean it will crumble when I cut it. Thanks in advance.

    • Sometimes they will crack on the top and sometimes they won’t – its generally to do with the heat coming from the top of the oven the crust on the top forms before the inside has cooked through – the cracks are caused as the cake cooks through. I’m really not sure on why you had no Christmas cake smell – it’s normally always a part of Christmas cake baking! xx

  66. Amber Swadling says:

    Hi, have made 4 small cakes. Fed them today and I’m worried that they are a bit dry and hard?
    Any ideas? I don’t want to feed them too much with alcohol, should I use orange juice?
    Thanks

  67. Mary says:

    Thanks for your reply. Will let you know how cake turns out…I am sooooo looking forward to cutting it.

  68. kerry says:

    My fruit is still soaking but I am needing to do a egg free version, egg replacers arent great if needing more than 2 eggs so im wondering if you have any suggestions as i really dont want to risk ruining it xx

  69. Shirley says:

    Just baked the boozy Christmas cake today, using your wonderful recipe. I was a bit late all round, but soaked the fruit for two weeks and put it in the oven this afternoon. I didn’t put the almonds in as I have family who are not good with nuts. This may have made the mixture a bit sloppier, but I held my nerve and cooked it for 4 hours 45 minutes and I have to say it looks pretty perfect! I usually do the same recipe every year, so thank you, Ruth, for encouraging me to try something different.

  70. Moira says:

    My casket feels really tacky to touch! Should I stop feeding it? X x

  71. Marji Scott says:

    Hi Ruth,i have made your xmas cake,so has my husband made one with the cranberries so it is a competition to see which one turns out the best,watch this space haha.

  72. Marji Scott says:

    Hi Ruth,i have just made your xmas cake and it looks good,my husband is making one right this minuate with cranberries it seems we are in competition,we’ll see.
    have a great xmas

  73. Suzanne says:

    Hi, my cake is just finished after 3 hr 45 mins in oven but althought a skewer is coming out clean the colour is still very pale and nothing like the picture you have posted above! Why is this and do I need to keep it longer??

    Thanks

    • For some reason they will always come out looking slightly different in colour – mine this year were quite pale too, as long as your skewer is clean you’re fine. It must be down to the colour from the fruits and the way that they bake in the oven xx

  74. Jane says:

    Been a bad elf and just getting round to baking my cake – fruit has been soaking for over 2 months though! Plan is to bake it in a 10×10 tin and then chop and decorate 4 smaller cakes? Possible? And if so, shall I divide the cake once baked or on decorating? Doubled boozy fruit mixture so I had the option. Any thoughts?

    • Yes, I’m sure it is! I would divide the cake before after baking before decorating, when I’ve tried it the other way round I’ve ended up with a messy finish on my icing! xx

  75. Joanne says:

    The search is over ! I have been trying a different christmas cake recipe every year for the last 5 years, sometimes 2 different ones per Christmas after becoming bored and disappointed by Delia’s traditional cake. I am happy to say that after cutting into our pink whisk cake today the search is finally over as can’t improve on perfection! Ruth you are certainly an extraordinary baker and vey kind to share with all the very useful guides and instructions. This one is a keeper thank you and have a merry christmas

  76. Liz Webster says:

    Hi Ruth, I have already got my fruit soaking as I am HOPING to make little cupcake sized Xmas cakes. I was thinking of doing them in a silicone cupcake tray, do you think this will work? Also will it need the same amount of soaking time? Any ideas of temp and time to cook. Phew, don’t think I tjought this through! X

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