Help me to rescue the christmas cake

misslideaway | 20:23 Sat 23rd Oct 2010 | Seasonal

6 Answers

I followed the recipe perfectly but make a mistake on the cooking temperature and time..

The instructions say to bake for 1 hour at 150 degrees. The for a further 3.5 at 140 degrees.

I did not see the first part, and have only baked the cake at 140. Its been in for nearly 4 hours and although its almost past the skewer test the cake is not very firm.

Should I just cook for longer at 140 or turn the heat up for a quick 150 blast?

Thanks in advance for (sensible) answers :-)

Who was born in the sewer underneath waterloo station?

Funny Halloween Ideas?

Answers

1 to 6 of 6

Best Answer

No best answer has yet been selected by misslideaway. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.

ladyalex

I think I would just keep on at the lower temperature until you're happy with the texture.

Do bear in mind that home made cakes of any kind have to be jolly bad before people will not eat them.........or even notice that they are less than perfect.

-- answer removed --

boxtops

I can't help, even the birds won't eat my cake...

rowanwitch

pour lots of booze in when it has cooled and add more at intervals it will be a bit soggy for all the right reasons then...my Xmas cake has a whole bottle of rum in it by the time it gets iced

waterboatman

Don't worry. Give an extra 15 minutes at 140. let stand and the inside will still keep cooking for a while. Lots of rum or brandy through little holes in the top. (a small knitting needle is ideal) a little bit at a time with the grog until a whole bottle is in it! One slice and no-one will give toss!