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Cake question

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Cake question

Postby Binky » Sun Nov 28, 2021 6:34 pm

We have made a Xmas cake each year for the last 45 years. Always used the Be-Ro recipe. Today, OH has used the Mary Berry rich fruit cake recipe instead. The final instruction is to place a piece of greaseproof paper over the top of the cake and bake for 4-4.45 hrs.

The greaseproof has sunk into the mixture. In previous years we followed the advice to bake and only cover with greaseproof after a couple of hours to prevent over-browning.

What is the correct thing to do? Greaseproof after a couple of hours or as soon as the cake mix goes into the oven?

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Re: Cake question

Postby Lusciouslush » Sun Nov 28, 2021 6:48 pm

That is irritating Binky :(
Like you - I have always baked & a couple of hours in covered top with wetted (damp) crumpled greaseproof which stops the top becoming over browned & too hard.

Hope your cake hasn't been too spoiled to look at - although there are many things you can do to disguise the top if so.

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Re: Cake question

Postby Suffs » Sun Nov 28, 2021 6:59 pm

I always make the baking paper/grease proof liner stand a good 2/3 inches proud of the tin … then balance a double sheet on top … seems to work.

But I wouldn’t worry as I always turn a Christmas cake over and ice the bottom (after levelling the former top so it stands level on the board).

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Re: Cake question

Postby aero280 » Sun Nov 28, 2021 7:10 pm

I normally use aluminium foil. I find it stronger and you can "concertina" it a bit so that it rests across the top of the tin. It still stops the top burning.

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Re: Cake question

Postby Earthmaiden » Sun Nov 28, 2021 7:32 pm

I do as Suffs has said. Annoying if you weren't going to ice the cake though. I have always added the top bit about an hour in but I don't think it matters and to do it from the start probably helps prevent the any darker pieces - always thick brown paper here tied round the outside of the tin and a piece resting on top.

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Re: Cake question

Postby Binky » Sun Nov 28, 2021 7:36 pm

OH is our chef and he's decided to pull the greaseproof off. He will put another 'hat' on if the cake os over-browning. It smells divine by the way.

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Re: Cake question

Postby Stokey Sue » Sun Nov 28, 2021 8:08 pm

Suffs wrote:I always make the baking paper/grease proof liner stand a good 2/3 inches proud of the tin … then balance a double sheet on top … seems to work.

But I wouldn’t worry as I always turn a Christmas cake over and ice the bottom (after levelling the former top so it stands level on the board).


Exackerley
Same on both counts

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Re: Cake question

Postby Binky » Mon Nov 29, 2021 1:08 pm

Cale cooled overnight and about to be wrapped in foil.

Image

and we cut it in half as a big cake is too much for two of us (plus we wanted to check even fruit distribution)

Image

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Re: Cake question

Postby aero280 » Mon Nov 29, 2021 1:48 pm

I would eat that! :D

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Re: Cake question

Postby Pampy » Mon Nov 29, 2021 3:17 pm

Me too! :D :D

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Re: Cake question

Postby Seatallan » Mon Nov 29, 2021 3:41 pm

:yum :yum :yum :yum :thumbsup
Food, felines and fells (in no particular order)

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Re: Cake question

Postby Stokey Sue » Mon Nov 29, 2021 3:57 pm

That looks very Christmassy Binky!

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Re: Cake question

Postby Busybee » Mon Nov 29, 2021 3:58 pm

Looks good Binky, are you going to feed it?

BB

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Re: Cake question

Postby Binky » Mon Nov 29, 2021 4:05 pm

We first made a Christmas cake together in 1976. Being impoverished and newly married, we costed out the ingredients. The cake cost £1.65 in total.

OH was a student and I earned only £18 a week, so this was a considerable sum for us, almost a tenth of my weekly income. If average earnings today are £300 a week, that would equate with £30. The cake we did at the weekend cost nothing like that and it shows how much cheaper food is nowadays.

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Re: Cake question

Postby Binky » Mon Nov 29, 2021 4:07 pm

Busybee wrote:Looks good Binky, are you going to feed it?

BB


no plans for that. We will eat it with cheese and an alcoholic beverage though... :wino

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Re: Cake question

Postby Busybee » Mon Nov 29, 2021 4:14 pm

Fruit cake and cheese a pairing made in heaven. :yum

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Re: Cake question

Postby Binky » Mon Nov 29, 2021 4:18 pm

I agree. Being from Yorkshire we also had cheese with our apple pie.

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Re: Cake question

Postby Busybee » Mon Nov 29, 2021 4:53 pm

Binky wrote:I agree. Being from Yorkshire we also had cheese with our apple pie.


Absolutely!

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Re: Cake question

Postby Earthmaiden » Mon Nov 29, 2021 6:58 pm

It looks lovely, Binky. As you say, a rich fruit cake was always such a treat because it was full of expensive good things. Hard to explain to a lot of children today - the lucky ones. They don't seem to care for dried fruit goods either which is sad.

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Re: Cake question

Postby oat » Mon Nov 29, 2021 7:55 pm

My Grandfather always said Apple pie without cheese is like a kiss without a squeeze.

That brought back some lovely memories

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