My Farmhouse Kitchens - A Production of Pinnacle Foods & Hospitality Group
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          • Learn to Bake Series Light Breads
          • Learn to Bake Series Unshortened Cakes
          • Learn to Bake Series Pastries
        • Intensive Baking Course Part II >
          • Learn to Bake Series Flatbreads
          • Learn to Bake Series Breads
          • Learn to Bake Series Shortened Cakes
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MFK CHRISTMAS DAY SPECIALS

Christmas would not be complete without a Classic Christmas Cake!

Christmas cake is a Great British tradition that originated as plum porridge. People used to eat the porridge on Christmas Eve, using it to line their stomach after a day of fasting. Soon dried fruit, spices and honey were added to the porridge mixture, and eventually it turned into Christmas pudding.

And then ...

In the 16th century, oatmeal was removed from the original recipe, and replaced with butter, wheat flour and eggs. These ingredients helped bind the mixture together to become a boiled plum cake. Richer families that had ovens began baking fruit cakes with marzipan, and almond sugar paste, for Easter. For Christmas, they made a similar cake using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the Wise Men. This cake became known as "Christmas cake." 
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We co-create the occasion with you.

Christmas cakes are made many different ways, but generally they are variations on the classic fruitcake. They are made in many different shapes and styles; there is no golden rule, whether plain, with frosting, glazing, or a dusting of confectioner's sugar.
Baking a Christmas cake is fun to make, a brilliant talking point when entertaining, and so much better than the shop-bought alternative.

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​As Christmas is a time for sharing, here at Contemporary Cakes we thought we’d share our baking expertise and give you our top ten tips to Christmas cake success.

1.      Soak the dried fruit overnight in a little brandy.  Use one dessert spoon for each pound of fruit
2.      Take care when lining the tin. Fit the greaseproof into the corners carefully for a good shape
3.      Bake your cake at a low temperature until knife comes out clean.
4.      When the cake is cold sprinkle over more brandy
5.      Wrap the cake in greaseproof paper and foil, and store in a cool dry place.  If you like, feed again, a week later, with the brandy
6.      Bake your Christmas cake 4 to 6 weeks beforehand (the earlier the better) this allows plenty of time for “feeding” – this is where you pour a small amount of brandy, sherry or whisky into holes in the cake every week until Christmas.  It is advisable to keep the cake upside down in an airtight container during this process.  The longer you are able to keep it after cooking the moister the cake will become.
7.      Trim the top of the cake to become flat and turn it over before covering
8.      Use boiled apricot jam to coat the cake and allow marzipan to stick well.  This will also act as a good preservative for the cake
9.      Royal icing is easier to cut, so beat icing until light and fluffy.  Add one teaspoon of glycerine to each 1lb(500g) of icing.  Use dried egg white-based powder if you want to avoid raw egg white.
10.  Use roll out icing for a quicker easier cake covering.  Roll out the icing on a scattering of sugar.  Brush marzipanned cake with a little brandy, lay over the rolled out icing.  Smooth the top and sides of the cake with your hands or a special smoother.

If you are superstitious, do not cut the cake before dawn on Christmas Eve.  During Victorian times it was considered unlucky!
Happy baking! 

To order from us:
Check our ordering policies and our Sweets Kitchens pages for pricing to help you in your decision.  We also deliver for a minimal charge.  We handle your cake with the greatest care.
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  • MFK FINGER FOODS HOME
    • Services
  • ABOUT US
    • About Us
    • Organization Structure
    • Meet the Team
    • Privacy Policy
  • MANUFACTURING
    • Breads Bakery
    • Savoury Finger Foods
    • Confectionery >
      • Birthday Cakes Kids
      • Wedding Day Cakes
      • Birthday Cakes Adults
      • Valentine's Day Special
      • Farm Fresh Sauces
      • Mother's Day Specials
      • Father's Day Specials
      • Graduation Day Package
      • Independence Day Package
      • Office Holiday Parties
      • Christmas Day Cakes
      • Cake Serving Guide
    • Fresh Cool Drinks
    • Editor's Bestseller Picks Flyer
  • FRANCHISE
    • (NEW) The Cafe & Shop MFK >
      • Delivery and Gifts
    • The MFK Affiliate Marketing >
      • Your Client Database Register
    • Sector Building Responsibility >
      • MFK-Gardens Centre >
        • Horticulture Seedling Production Facility
        • Know Your Seeds & Land Use
        • Horticulture Planting Guide Annual Calendar >
          • Horticulture Planting Monthly Guides
          • Nutrients in Horticulture Produce
        • MFK Herbs n Berries Farm >
          • Nutrients in Herbs & Plant Care
        • Price Guide & Stocks
        • Important Dates
        • Regenerative Agriculture >
          • Programme Outline
          • Understanding Agroecology
          • Climate of Botswana
          • (NEW) Plant Nutrient Needs
          • Soil Preparation
          • Rain Water Collection
          • (UNDER CONSTRUCTION) Treating Grey Water
          • Companion Planting
          • (NEW!) Plant Health & Disease Management
          • Lunar Phase Planting
          • (NEW) Stellar Constellaion Planting
          • (NEW) Compost Making
          • Agroforestry
        • The Urban Farmer Learning Centre >
          • Foundation Class: Agribusiness
          • Foundation Class: Farm Integration Planning & Layout
          • Horticulture Fungiculture
          • Horticulture Garlic Production
          • Horticulture Ginger-Tumeric
          • Horticulture Potato Commercial
          • Livestock Cattle Commercial
          • Livestock Chicken Hatchery & Incubation
          • Livestock Chicken Feed Commercial Production
          • Livestock Goats Commercial >
            • Tswana Goats Notes
          • Joining Instructions General Farmer Learning Centre >
            • Post-Workshop Mentee Development Planning Guide
          • Joining Instructions Regen >
            • Post-Workshop Regen Mentee Development Planning Guide
          • Faculty Page Farmer Learning Centre
      • The Culinary Studio MFK Cooking Classes >
        • About The Studio Programmes
        • The Studio Schedule, Booking & Fees
        • Cooking Lessons >
          • Flavour Profiles & The Five Skills You Need To Know
          • Weekly Cooking Classes 1-4 - House Helpers
        • Baking Weekly Course Part I >
          • Learn to Bake Series Biscuits
          • Learn to Bake Series Light Breads
          • Learn to Bake Series Unshortened Cakes
          • Learn to Bake Series Pastries
        • Intensive Baking Course Part II >
          • Learn to Bake Series Flatbreads
          • Learn to Bake Series Breads
          • Learn to Bake Series Shortened Cakes
        • FESTIVE CHRISTMAS COOKING CLASS
        • VALENTINE'S DAY COOKING CLASS
        • HOSPITALITY WORKSHOPS
        • Joining Instructions Studio MFK Cooking
        • Joining Instructions Studio MFK Baking
    • Social Responsibility Projects
    • In the News
  • ORDERING GUIDE
  • CONTACT US
  • How to Join Us
    • JD Trainee Production Chef >
      • Job Application Form
    • What it means to work with us. Our conditions.
    • Work Process >
      • PFS Learning Lab
  • Book Your Course
    • Book Your Course with Culinary Studio
    • Book Your Course with Urban Farmer Learning Centre
  • We Wnat to Listen:
    • About Our Visitors
    • About Our The Cafe & The Shop Facilities
    • About Your Culinary Order
    • Event Satisfaction Feedback
    • About Your Farm Order
    • Course Feedback
    • Customer Satisfaction Survey
  • My Farmhouse Kitchens Blog
  • A Letter to Our Angel Funder
    • A Letter to Our Investor Full Capacity
  • Blog