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Have made 3 Xmas cakes this year.  The first one I did as normal, cooked for over 5 hours, and it was very burnt.  Anyway I cut the burnt off, but not too happy with it.  The second one, well I had enough fruit etc. left, so only had to buy another mini bottle of brandy (£2), and didn't have any butter, so used 'I don't believe its not butter'.  Think this was a big mistake, another 5 eggs, and this cake was a bit of a disaster, all the fruit sunk to the bottom.  But I didn't give up made a third one and this was perfect (used real butter this time).  Got the marizpan (more money), and made the royal icing, had to buy more eggs, and some glycerine, which one recipe said and some lemon which another recipe said.  Well the royal icing didn't quite go right, after all that beating (10 mins with a whisk) it didn't stand up in peaks.  Not to be beaten I have just tried again with the third cake, which is OK apart from the icing, which I added lemon juice too, but not the glycerine.  It seems OK but not in the peaks, but maybe when it gets hard I can knive it up into peaks.  Still have to buy the decarations.  Think I will give up this cooking lark, and go to Marks and Spencer.  Question, do birds like Xmas cake as think second one may be for the birds.  Also had to buy another cake tin as wouldn't fit in my Quality Street tin.  Think this might be the must expensive Xmas cake in the world, but luckily I do eat Xmas cake all year round, with a cup of coffee.  Pssd off from Enfield. 

Can't you use the second one as a Xmas pudding?  Were your eggs at room temperature and was the bowl you put the whites in clean and dry?  No grease whatsoever.  Anyway if you like cake, and you eat it all year round, why give it the birds?

Hi

The spoilt cakes you can break up and make into ice cream or you can break them up and add to a fairy batter (one that only takes 15 min on the oven and make mini fairy cakes.

and these which i have made with left overs before and were ace http://blog.maisoncupcake.com/christmas-pudding-cake-pops/

enjoy the fruits of your labours :)

Cam

Dont know if it would work for you, or if you are heath conscious, but I like christmas cake shallow fried in butter. Very fattening, very bad for you but a scrummy way to use up stale (or in your case, not the best) christmas cake

A few excellent suggestions from a few years ago:
http://www.allotments4all.co.uk/smf/index.php/topic,56956.msg580850.html#msg580850

and one from me:
Trifle made with Christmas cake bits.

And for the desperate, who haven't got a cake made.  This one can be made the day before.  I know a lot of people turn up their noses at the thought of 'boiled fruitcake', but when it comes to eating it, this recipe makes a superb cake.  I have no idea who created this recipe, but it came from my friend Lesley and she has rewritten it and made small changes to the ingredients, hence the name:


"Lesley's boiled fruit cake

(2 cakes, or 1 large)


Bring to boil slowly:

250 g unsalted butter
375 g light or dark muscovado sugar
1 kg mixed fruit
500 ml water
20 g mixed spice

Simmer for a minute.

Cool to below egg-cooking temp (60ºC/140ºF) and stir in:

4 beaten eggs
250 g plain wholemeal flour
250 g self-raising wholemeal flour
pinch of salt

Bake at 160ºC in baking paper lined tin(s) till risen and cooked through -
about 1½ hours in 2 x 2 lb loaf tins or a disposable roasting tray,
2¼ hours in 2 x 8" round tins.
Silicone baking trays don't need greasing or lining, neither do disposable roasting tins.

Cover the tops if they look as though they might burn.

Cool for 10 minutes. If you remember, and have the time, and can be bothered, then remove to a wire rack to finish cooling."

A shot glass of something strong (we like brandy) gets added in little drips all over the cake whilst it is cooling, Lesley doesn't drink, but we like to add some. 

And for icing novices or those short of time:  Take one pack of icing sugar, dribble in a little bit of water, just so that the icing comes together when stirred, spreadable but not runny.  As icing always turns runny very fast, I use 3/4 of the packet of icing sugar, then I have some more left to make runny icing stiffer again.

I drop the whole lot onto the cooled cake (turned over to have the flat side up) and slide a knife through the icing to spread it to cover the top of the cake, up to, but not down the sides.  It helps to have a cup of hot water standing by to dip the knife in.  Then by twisting the knife (wrist action similar to spooning soup!) and gently pulling up, snowy icing peaks are generated.  You can do a similar effect with a fork, just looks a bit different.  Whilst the icing is still slightly soft, add decorations on top.  Finally cover the sides of the cake with a wide ribbon or with a strip of shiny christmas wrapping paper.  I use a wide golden ribbon and make a bow.

Very forgiving cake without all the hassle and the kids can help too. 

I think you've got enough cake to eat so yes, the birds will say thank you very much for pieces of cake left out for them.

My cakes are done but I never ice them till the week before christmas as I like to feed them every couple of weeks with more brandy.

1st photo all 3 cakes, still can't get icing to peak high, but it will have to do.  2nd photo had to try cake that was burnt on top and sides, cut the burnt off, and it tastes OK, so that one is for me.  One I iced last night hopefull will be good enough to share.  Photo 3, the cake that went wrong, no brandy in that one, should have bought a small bottle not miniatures, but we don't like brandy only in cake.  Will get OH to try a piece as just fruit cake, if not too good birds can have it, or will cut it into slices and have with custard.  Will that is my experiment over for this year, at least the oven on a cold day warmed up the house. 

I don't make Christmas cake as such, I always make a boiled pumpkin fruit cake.

Very easy, can make the day before, or stores well in a tin for up to 2 weeks.

250g sultanas or mixed dried fruit
125g margarine
2 Tabs of golden syrup
200g sugar
1 metric cup of cold water
1 teas bicarbonate of soda

Put all these things in a saucepan and boil gently for about 10 mins

Then prepare:
1 cup of boiled/steamed mashed pumpkin
225g selfraising flour
2 eggs

Large cake tin, with spring sides if possible, well greased and lined

Once the boiled mixture is ready, let it cool about 15 minutes. If you choose a large saucepan you can mix the whole cake in there to save washing up!
Add the pumpkin and stir well.
Add the eggs and mix well.
Sift in the flour and mix gently.
Pour into the tin and cook in a slow to moderate oven (170 deg C) for 1hour to 1 1/4 hour. If it starts to brown too much cover with foil. test with a skewer for readiness.

It really is a most delicious cake, with a spicy taste and yet there is no spice (you can add some though if you like that! some mixed spice or a pinch each oif cinnamon/nutmeg/ginger).

Borlotti don't be too hard on youself.  Get the brandy and have a big glug yourself the cake don't need it, you do.  One slice of fruit cake will look very much like the next on the plate.  Don't forget your guest have come to see YOU not to judge a cake competition.

I quite agree with Lottie Lou. I am thrilled to get a slice of Xmas cake no matter what it's like!!!! When you're a mum you get used to eating cakes lovingly made by offspring (even that have not risen, have burned crusts, runny icing or slightly dodgy flavours!) - I am sure your cake was quite delish, it looks fine to me!

Dont be hard on yourself Borlotti,baking is not an exact science for us mere mortals, its supposed to be fun, plus, you get to munch on your
work witha cuppa.

Like your pictures,good on yazz...I hope they taste as nice as they look.

If you want an independent taster,Im all yours......wrap a large slab in foil and wing it to me here....as I luv taste testing......

Gazza

They all three look fab!

I make a kind of rum truffle with old chirstmas cake, just break it up, add coco power, rum/brandy and icing sugar (unless it already has icing on it) and a bit of butter and warmth to bind it. Then squeeze it into balls coat with coco power.

Yum.

You have inspired me to make something myself today
x Sunloving