🔕 🔔
Loading…

My Basket ()

All questions

Forgot to cream sugar and butter and soaked sugar with fruit

Added sugar to fruit mixture to pre-soak instead of creaming with butter when making my Xmas cake, how do I add my butter now?

asked by Heather Parry 21 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 239 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 21 days ago

From a home baker...the fruit is almost all sugar, especially since it's dried.
I would cream the butter with the soaked sugared fruit, then proceed with the cake. (This might give you mashed fruit; on the other hand it restores your sugar and, I hope, the desired texture.)
Looking forward to what the professional bakers say.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

Thanks Nancy.
Have been making my Christmas cake for over 20 years so I don't know what got into me this morning!
I will cream the butter with a few ounces of the fruit mixture so I don't get all my fruit smashed up.

B45be5fb 5403 4834 9948 242d8761de25  15093688897891031814364

2487144e c60d 4bdc b4cc 4af767a9ad96  img 6405
BerryBaby

BerryBaby is trusted source on General Cooking

added 21 days ago

Cream the butter and then fold in fruit.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

Thanks for that advice. My initial thought was to chuck all the fruit and sugar out but a bit expensive when doing an Xmas cake!

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added 21 days ago

I would divide the fruit mixture and use it make two cakes. I would start over, creaming the required amounts of butter and sugar because that is part of the process of aerating the batter. I would add half of the fruit mixture to the new batter for each cake per the recipe. (Taste first, if it is too sweet, maybe you can add additional fruit to cut the sweetness).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

Interesting! I might try that. Pre soaking overnight so decision time in the morning!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.