Asked on 5 Dec 2018 by HelenvanHemert
Hello, I have just made the last minute minced meat christmas cake, the recipe came from Delia's cakes. I have also made it in the past from Delia's Christmas and I noticed that the sort of flour and baking powder had changed. Yesterday I made it with self-raising flour and it unfortunately rose far too high, spilled over and the nuts disappeared into the cake. The outside is also too well cooked. I have a fan oven and cooked the cake at 150 and not 170 as stated in the book. Should it be made with selfraising flour? I'm a bit disappointed ! Kind regards Helen
Dear Helen,
Thank you for your post.
I’m so sorry that your cake rose too much.
You’re right the flour has changed. I’ve only made the version with self-raising flour and baking powder and haven't had the problems you describe but the Silverwood tins we use are deep and we do not test in fan ovens as they vary too much.
You are the first person to mention it since it was published ni 2009 so we were not aware of there being any issues with his recipe. I’ll speak to Delia about re-testing it.
Thank you so much for letting us know and again we’re really sorry.
Kind regards
Lindsey
Thank you so much Lindsey for replying so quickly! I'm sure it will taste just as good as always and I'll try a Silverwood tin the next time. Kind regards Helen