How to Make a Christmas Cake – The Victorian Way

How to Make a Christmas Cake – The Victorian Way


Come on Mary-Anne, when you’ve finished those
you’ve got all these to do as well. Good morning. Today, we’re making Lord and
Lady Braybrooke’s Christmas cake. I’m using one of my favourite plum cake recipes. It’s got a lot of dried cherries in it. For this recipe you will need flour butter fine sugar dried cherries, chopped currants candied peel ground almonds zest of oranges eggs spices and brandy Now that I’ve softened the butter I’m going to add the flour the sugar and the eggs gradually. Sugar please. Flour. And the eggs. Thank you. Now that’s really well blended together, it’s time to add the dried fruit. Candied peel. Thank you. The currants. And now my favourite bit, the dried cherries. Thank you. It’s time for the brandy. And the spice. And the zest of oranges. And the last thing to go in are the ground
almonds. Now that the mix is done, it’s time to prepare the tin. I’ve already lined the tin with butter and now I’m going to line it with brown paper. For the edges, I’m using double thickness of paper. I’ve cut tabs at the bottom to make it sit in the tin more evenly. Not forgetting the lining of the bottom. I’m going to add bands around the outside. Now it’s ready for the mix. And there, And there, now it’s ready for the oven. A low oven, for about roughly six hours. Now that the cake is out of the oven and thoroughly cool. I’ve made a band of marzipan put it around the top of the cake and turned it upside down. This gives a nice flat surface to start your decoration. I’ve made my marzipan with twice the amount of icing sugar as ground almonds. And then added eggs white until the mixture is a dough-like texture. I’ve rolled it out fairly thin and I’m actually going to put the marzipan on
in two stages. This one is for the top. I will cut off to give a sharp edge and then have some more around the outside. I added a band of marzipan around the outside, let it dry and then added a layer of royal icing. One layer for the top letting it dry and then one for the outside. My royal icing was made out icing sugar, egg whites and lemon juice. I’m not too worried about the air bubbles on the top after all for Lord and Lady Braybrooke I am a cook not a confectioner. And anyway, I can disguise it with some of my decoration. There, to add a bit of festive colour I’ve added a piece of red ribbon. For fashion for a Christmas cake is to have a lovely Christmas message written on the top. May Christmas Joys fill your heart today. But there, Merry Christmas

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  1. The green writing is pretty, but what could have been used during that era for it which would not have been toxic? Our modern edible synthetic pigments didn't exist then. Copper and arsenic were used for practical greens. I don't see anything like a "Take 2 pounds of spinach" step.

  2. This might be Victorian but my mom would make it the exact same way paper and allbut never decorated it we ate just the plain cake. The decorated ones were for wedding cakes! I live in Canada.

  3. Fruitcake here in the States is kind of a sad,kitschy joke.It tastes cheap,dry,and bitter.In most people's minds,it's akin to pink flamingo lawn ornaments and Hawaiian shirts.I bought the authentic,marzipan covered version in England and Australia,though.My god,there's no comparison.I don't even have a sweet tooth,but I wanted to marry one with those little plastic robins.I've had dreams about them ever since.My absolute favorite food second to sushi.They taste more luxurious than any French or Italian pastry.

  4. Wooooow! Where were you???!
    I didn't know about this chanel 😲
    Love this type of cuisine, in the Old Way 💗
    Thanks!
    (And… I dream with a kitchen like that… 💖)
    jejejeje 😏

  5. me: I could do this
    Mrs Crocombe: put it in the oven for six hours
    me: I guess I can't put it in together with the goose?
    Mrs Crocombe, very diplomatically: I'm not sure I approve. (but thinking to herself: those Germans are all filthy heathens!)

  6. Well I was going to try this and than it has to bake for six hours…not the kind of baking I want to spend six hours doing.

  7. Parabéns Amei 👏👏👏👍👍👍❤❤❤👍👍❤❤❤👍❤❤👍❤❤❤❤😘😘😘Brasil/RJ.

  8. I truly believe I can smell this cake! I really need to bake this cake for 🎄 Christmas. Lovely absolutely beautiful.

  9. Iba a decir lo difícil que sería hacer un pastel en esa época, pero vivo en un convento y así lo hacemos todo a mano jejeje

  10. I made my Christmas Cake the other day…slightly different recipe but same method using the layers of paper and string etc, but used about 1/3 of the quantities quoted above for an 8"/20cm cake which is very dense…and heavy. The above recipe cake must weigh a ton! You'd need a couple of Kitchen Maids to help lift it in and out the oven 😉

  11. I feel the zest of lemons and oranges should have been added with the dry ingredients it would have been easier to mix in evenly through..need muscles to mix this

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