Welcome to the Cake Decorators Q&A

Hi, I need to start planning on making small xmas cakes for friends and family but there are so many different recipes online and in books which all seem v expensive to make. Does anyone know a good recipe that doesn’t cost a small fortune to make.

Thanks
Jane 🙂

Hi
For a rich fruit christmas cake, don’t think there’s a lot of difference in baking costs, as I’ve just done a few small ones using Mary Barry’s recipe, and also done a couple of larger ones using Delia’s recipe, and not much to choose between them.
Actually, if you just make a few small 4″ cakes, by the time they’re marzipaned , iced and decorated, they actually look quite a decent size, placed on a nice board, and you’ve got lovely little gifts 🙂

Hi janeylfc

Rich fruit cake can’t really be compromised when it comes to ingredients so it will always cost a bit more. Costs can be reduced by using supermarket own brands of fruit. Asda has a good blend of mixed fruit which I think costs 64 pence for 500 g bag. You will need to get glaze cherries as they are not included in the mix. Some fruit cake recipes ask for ground almonds or nuts of some description. If you don’t intend using them increase the amount of fruit a little or in the case of ground almond replace it with some flour. Fruit cake recipes I find are very forgiving when substituting ingredients as long as it isn’t taken to extremes. Marzipan varies in price, but again I always ask if anyone has a nut allergy. If no marzipan is being used, I replace it with a very thin layer of fondant before icing. There are many recipes online which do not use nuts or ground almonds. I find my costs increase because I feed my cakes brandy every two weeks. I’ve made five and have been feeding them since August, that’s almost a whole large bottle gone!

I agree with madeitwithlove. Unless you are making for profit you should not compromise on ingredients. I use Tesco’s dried fruit, mixed peel, glacé cherries, etc which are marinated in sherry, guinness, brandy, or whatever your recipe recommends until plump. Cakes should be made early to allow them to mature and be seasoned with brandy to make them extra special.
My recipe is an old one for a rich fruit wedding cake – not inexpensive but worth every penny.
After nurturing this year’s stock, the season of tasting them is fast approaching -Yum!
Good luck and happy baking 🙂

thanks guys all really helpful answers 🙂

hi madeitwithlove, please could you post the christmas cake recipe you’ve made ,x

Hello

I always used to use the Delia recipe until I tried the Mich Turner recipe which is fabulous.

Hi kath12

I have deliberately not posted a recipe as I know most people have a favourite recipe they prefer to use every year for their Christmas cake. The blog http://www.cakeflix.com/blog/preparing-for-a-moist-christmas-cake is simply to demonstrate soaking fruit early prior to baking in preparation for Christmas. A good recipe to try is http://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076 You can use which ever fruits you like as long as they weigh the same as any recipe you use. I have quite a lot of fruit soaking in 200ml of liqueur which has now all been absorbed and will be just right when I bake my cakes. I have sufficient fruit to make two 8″ round or two 7″ square cakes which will be split to make several smaller ones to give as gifts. Unfortunately fruit is expensive, however you could use supermarket budget fruits and add a small packet of luxury fruits to it. If you’re based in the UK the Whitworth brand have very small packs of mixed soft fruits or Lidle and Aldi stores keep a very reasonable line in dry fruits for baking and also small packs of soft ready to eat fruits which are also inexpensive and can be added to the main mix for variety. I hope you find a suitable recipe, most are very similar so you can’t go far wrong. x