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Does it make a big difference to make Christmas cakes and puddings in advance?

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  • 13-11-2011 10:41am
    #1
    Saoirse333
    Closed Accounts Posts: 32 ✭


    Hello:)

    I haven't made my cake or pudding yet and am contemplating leaving it 'til late November/early December before making them. Is this ok? I have heard of people making it 3 months in advance!

    Any advice would be much appreciated!:)


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    #2
    Rosy Posy
    Closed Accounts Posts: 1,666 ✭✭✭Rosy Posy


    My granny used to make her puddings a year in advance and lash some brandy or whiskey over them every month or so...they definitely get better with age. Fruit mince (for mince pies) is also better the longer you leave it. I made my cake in December last year though and it was fine.


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    #3
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    I am making mine today - yours will be fine if made later. There are quite a few last minute fruit cake recipes out there if you google.

    This one from Delia Smith looks good and is very last mintue!

    I post on a professional cake makers site in the UK and a lot of those people say that if you freeze the cake for a day or two it 'ages' it. I can't see why it would or what the science behind it might be, but they swear by it.


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    #4
    rubadub
    Registered Users Posts: 32,382 ✭✭✭✭rubadub


    Animord wrote: »
    I post on a professional cake makers site in the UK and a lot of those people say that if you freeze the cake for a day or two it 'ages' it. I can't see why it would or what the science behind it might be, but they swear by it.
    Maybe its something to do with "expanding cell walls", if you freeze some fruit or veg the cells expand and turn to mush upon defrosting. Perhaps something similar is going on.

    There was a program on the other day with an Irish bakery talking of doing their christmas cakes several months in advance. They said it was also due to not having capacity to make them all freshly.

    Just like chocolate companies are meant to make easter eggs months in advance, no point having 10 times as many machines as you need when one could be running all year long.


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    #5
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    rubadub wrote: »
    Maybe its something to do with "expanding cell walls", if you freeze some fruit or veg the cells expand and turn to mush upon defrosting. Perhaps something similar is going on.

    Very good point!


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    #6
    FionaB3
    Closed Accounts Posts: 9 ✭FionaB3


    Darina Allen's recipe for rich fruit cake is perfect for making anytime, have made it and cut it after a few days and still moist and rich!


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