When I started senior school, every year we made Christmas cakes, all the 2,st years all the way up to the 5,th years, we had competitions, for the best 5 cakes fro each year. I loved it. Our school don't even have Cookery course, or Sewing 🪡 classes. Absolutely shocking. Kids don't know there born . 🤣😂🤗
I love it how you show it step by step! I once watched a recipe and my cake was more of a rock than a cake! This is giving me a hope that I might try it again 💓🙏🏼
I have tried wrapping the outside as you shown Mam... but the paper got burnt slightly... Also... my cake was done in 3 hours...fan forced 150deg. Kept at mid rack, With also a slight burn at the top even when.i covered the top with 2 parchments... cake tasted good though... But i do.not know what went wrong... for the top side burn and should i reduce it to 130deg C ..for a slower cook...😢
Hi, So pleased you've tried the recipe. It sounds like your oven is pretty hot. Have you checked the temperature? Can you get an oven thermometer and check it? So yes, I'd reduce the temperature if you make it again. It doesn't matter if the paper gets burnt, you need it protect the cake. You need the parchment on the top as well as round the cake. Let me know how you get on. Happy baking. Beccy 😀
@@chezbeccy THANK YOU Mam... the cake was lovely and i have left it to mature. Sure will do the same wrapping at a lower temperature. God Bless you n Merry Christmas Mam 🎄🧑🎄🎁
All the ingredients and method are listed below the video, just click on the word more. It's quite a long recipe so here is the ingredients again for you. Use a 20cm (8 inch) round cake tin with a loose bottom. Please note! You need to soak the fruit for 24 hours before you make the cake. INGREDIENTS 450g currants 175g sultanas 175g raisins (Feel free to vary the mix of dried fruit above as long as you end up with the equivalent weight) 50g glacé cherries, chopped 50g mixed candied peel, chopped 4-5 tablespoons of brandy 225g plain flour 1/2 teaspoon salt 1/4 teaspoon grated nutmeg 1/2 teaspoon mixed spice 225g unsalted butter 200g soft brown sugar 4 large eggs 70g chopped almonds 1 dessertspoon black treacle 1 grated lemon rind 1 grated orange rind a large handful of whole (blanched) almonds to decorate METHOD- 24 hours before making the cake
Thank you so much for watching my video and taking the time to give me feed back. I am always looking to improve my content as I grow my business and will take your comments on board. Best wishes Beccy
@@chezbeccy no problem Becky,it’s only constructive never critical unless I make it and it’s really awful,but never nasty,I am going to make this over the weekend,hope it looks as nice as your cake,I am new to cooking cakes so here’s hoping.cheers and all the best,I have you on subscription now to try other cakes you do,thank you for taking the time to video them for us.
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When I started senior school, every year we made Christmas cakes, all the 2,st years all the way up to the 5,th years, we had competitions, for the best 5 cakes fro each year. I loved it. Our school don't even have Cookery course, or Sewing 🪡 classes. Absolutely shocking. Kids don't know there born . 🤣😂🤗
Looks wonderful.
Thanks Marea, it is! 🍰😊
I love it how you show it step by step! I once watched a recipe and my cake was more of a rock than a cake! This is giving me a hope that I might try it again 💓🙏🏼
Let me know how it goes, if you do give it a try! 😍
Gn LP11 see@@chezbeccy
I have tried wrapping the outside as you shown Mam... but the paper got burnt slightly...
Also... my cake was done in 3 hours...fan forced 150deg. Kept at mid rack, With also a slight burn at the top even when.i covered the top with 2 parchments... cake tasted good though...
But i do.not know what went wrong... for the top side burn and should i reduce it to 130deg C
..for a slower cook...😢
Hi, So pleased you've tried the recipe. It sounds like your oven is pretty hot. Have you checked the temperature? Can you get an oven thermometer and check it? So yes, I'd reduce the temperature if you make it again. It doesn't matter if the paper gets burnt, you need it protect the cake. You need the parchment on the top as well as round the cake. Let me know how you get on. Happy baking. Beccy 😀
@@chezbeccy THANK YOU Mam... the cake was lovely and i have left it to mature. Sure will do the same wrapping at a lower temperature. God Bless you n Merry Christmas Mam 🎄🧑🎄🎁
Why this blurring method? It is very annoying .Nevertheless, your cake looks amazing and this is the recipe I will follow. Thanks.
👍👍👍👍🛎🌹🌹🌹
If she’d put the almonds in boiling water for a minute, the skins just skip off
That's a great tip 😀
@ meant to type slip off. 😁
Measurements .???
All the ingredients and method are listed below the video, just click on the word more. It's quite a long recipe so here is the ingredients again for you.
Use a 20cm (8 inch) round cake tin with a loose bottom.
Please note! You need to soak the fruit for 24 hours before you make the cake.
INGREDIENTS
450g currants
175g sultanas
175g raisins
(Feel free to vary the mix of dried fruit above as long as you end up with the equivalent weight)
50g glacé cherries, chopped
50g mixed candied peel, chopped
4-5 tablespoons of brandy
225g plain flour
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 teaspoon mixed spice
225g unsalted butter
200g soft brown sugar
4 large eggs
70g chopped almonds
1 dessertspoon black treacle
1 grated lemon rind
1 grated orange rind
a large handful of whole (blanched) almonds to decorate
METHOD- 24 hours before making the cake
Hi,you need to sort the sound out,it’s awful sometimes there and some not or very quiet.love your cooking mind,Welsh guy
Thank you so much for watching my video and taking the time to give me feed back. I am always looking to improve my content as I grow my business and will take your comments on board. Best wishes Beccy
@@chezbeccy no problem Becky,it’s only constructive never critical unless I make it and it’s really awful,but never nasty,I am going to make this over the weekend,hope it looks as nice as your cake,I am new to cooking cakes so here’s hoping.cheers and all the best,I have you on subscription now to try other cakes you do,thank you for taking the time to video them for us.
@@johnnywilks5971 I try to keep my recipes as straight forward as possible. Do let me know how you get on. Beccy😀