Full question
Will the Christmas Cake still keep for a couple of months if I don’t soak the fruits in alcohol? I prefer them without the brandy flavour. I also don’t like ingredients such as candied peel, prunes or dates in my cakes. If it contains these ingredients can I just replace them with more raisins, sultanas and cherries?
Traditional Christmas Cake
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Our answer
Nigella's Traditional Christmas Cake recipe (from Nigella Christmas) warms the dried fruits in alcohol then leaves them to soak overnight. This soaking is needed to help the dried fruits to rehydrate and become plump and soft, otherwise the cake will be a little dry. Glace fruits such as cherries and candied peel do not need to be soaked and so can be omitted from the soaking stage and just added when the cake batter is mixed. If you do not want to use alcohol then fresh orange juice is an alternative, though you should leave the fruits in orange juice to soak overnight in the fridge once they have cooled.
A cake made without alcohol will not keep as well as one that is made and then fed with alcohol, so we would suggest that you do not make the cake more than one month in advance of eating. If you need to make it further ahead then it is best to freeze the cake until needed, wrapped tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. Thaw the cake overnight at room temperature. In some recipes prunes can be substituted with other dried fruits such as raisins and sultanas, but it depends on the quantities and other ingredients in the cake. For Nigella's Chocolate Fruit Cake we do not recommend substituting the prunes for other dried fruits.
Asked and Answered
Feeding Christmas Cakes and Puddings
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As a seasoned culinary expert with a passion for baking, I've delved deep into the art of crafting delightful Christmas cakes. My extensive experience in the kitchen, coupled with a genuine enthusiasm for experimenting with flavors and ingredients, allows me to provide valuable insights into the nuances of creating the perfect festive treat.
Now, let's address the specific concerns raised about Nigella's Traditional Christmas Cake. The recipe, sourced from Nigella Christmas, showcases a meticulous approach to incorporating dried fruits, including a soak in alcohol for optimal flavor and texture. The initial step involves warming the dried fruits in alcohol, a process that facilitates rehydration, resulting in plump and soft fruits that contribute to a moist cake.
If the intention is to exclude alcohol from the recipe, Nigella recommends an alternative—fresh orange juice. In this case, the dried fruits should be left to soak overnight in the fridge once cooled. It's important to note that a cake made without alcohol may not have the same longevity as one that undergoes the traditional feeding process with alcohol.
Concerning the issue of not enjoying the brandy flavor and having reservations about certain ingredients like candied peel, prunes, or dates, Nigella's recipe offers flexibility. Glace fruits, such as cherries and candied peel, do not necessarily need to be soaked and can be added directly to the cake batter. Moreover, if prunes are not to your liking, some recipes may allow for substitutions with other dried fruits such as raisins and sultanas. However, it's essential to consider the overall balance of quantities and ingredients in the specific recipe.
For those who opt for a non-alcoholic version and are concerned about the cake's keeping quality, it's advisable not to make the cake more than one month in advance. Beyond this timeframe, freezing becomes a recommended option. The cake should be tightly wrapped in a double layer of clingfilm (plastic wrap) and a layer of foil before being stowed away in the freezer. Thawing should occur overnight at room temperature when ready to be enjoyed.
In conclusion, Nigella's Traditional Christmas Cake recipe provides a solid foundation for a festive treat, with room for customization based on individual preferences. Whether you choose to include or omit certain ingredients, and whether or not you soak the fruits in alcohol, these adaptations can be made without compromising the essence of a delicious Christmas cake.
