Christmas Cake Question
Asked on 7 Nov 2016 by sunshine49
Hello lindsey,
I have a few questions. I hope you don't mind. Last year I substituted plain flour for spelt flour but I found compared to other years that the cake came out very dry with an unusual taste. I couldn't enjoy it. If I have to I will go back to plain flour.
My second query is I have never added alcohol to my Christmas cake , they prefer it that way in my house. What I'm trying to achieve is a dark moist fruit cake. My tin is 11 inch square.
Thank you.
You are here
Featured Recipes
Have you seen...
Sign up for our newsletter
Posted on 14 Feb 2022 by Delia Online Team
Register to receive our newsletters
Hello,
We’ve used gluten free flour and it worked well but we haven’t tried spelt. I would go back to plain flour.
Instead of alcohol you can use orange, apple or grape juice for the soaking, but don’t feed it.
The long slow cooking will darken the cake as the sugar slowly caramelizes but you could also add a bit more treacle as well.
I would do a 10 egg recipe for an 11 inch square.
Best wishes
Lindsey
Thank you so much for replying. All that information is a great help. Wishing you and yours a happy Christmas
Happy Christmas to you too.
Lindsey , I'm sorry but I can't find a recipe for a 10 egg cake. Can you advise me please.
Hello,
Do 2 x the 5-egg recipe on this chart.
Kind regards
Lindsey