Creole Cake Confidence
Asked on 2 Dec 2019 by Kitchen Diva
Hi, I’m attempting Delia’s Creole Christmas cake this year, I am halving the recipe, but having done the fruit prep on Saturday and put in fridge, it is just a solid lump with no liquid at all! Is there any way I can salvage this please?
The mixture is quite solid. If you have followed the recipe it will be fine. Don’t be tempted to add anything to make it wetter. When you make the cake just give the fruit mixture a good stir to loosen it up a bit before you gradually fold it into your egg, butter, sugar & flour mixture.
If you add additional liquid to the fruit before mix it into the cake batter there is a risk that the fruit will sink during baking.
If you’re worried that too much liquid evaporated when you gently simmered the fruit mixture it is better to ‘feed’ the cake with alcohol after it is baked / whilst it is maturing.