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Christmas cake, almost a disaster ?

(32 Posts)
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tanith Sat 17-Nov-18 17:01:12

So this morning I got all my ingredients on the side ready to make Grandmanorms Christmas cake. I lined the tin got my brown paper and string ready to wrap round the tin and had soaked my dried fruit in tea (don’t do alcohol).

I creamed the butter and sugar in my large mixer then began to add the eggs one at a time then disaster struck as egg no3 went in the mix appeared to split I added a little of the flour but no it was still runny with large lumps of congealed butter. I googled what should I do and as suggested I put the whole lot through a sieve to try and save it but as soon as I put it back in the bowl and with my hand mixer this time tried to coax it back together with a little more flower but it wouldn’t be rescued.
I gave up at this point and luckily I just had enough eggs and butter left to try again this time I did the whole thing with my hand mixer and it was perfect and is in the oven as I type.

So can anyone tell me what happened please as I’m flummoxed ? everything was at room temperature so that’s not it by the way but I’m sure someone here will have the solution ?

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gmelon Tue 20-Nov-18 00:16:38

Yes, I'd say curdle but following suit on the thread and saying split.
As to the North/South terminology I'm a Londoner and as stated above say curdle.

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gmelon Tue 20-Nov-18 00:17:30

Thinking about it I think the cookery books and programmes describe it as curdle.

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tanith Tue 20-Nov-18 07:48:00

Isn’t it strange how we use words differently, the word curdle to me means something is on the turn or gone off. For instance milk or cream that’s past it ?

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Teetime Tue 20-Nov-18 09:07:56

In Delia smith's Christmas book which I have used for years her Christmas Cake recipe says dont worry if it curdles a bit it will still taste delicious. as this is a very dense cake anyway you aren't really looking for a 'light as a feather' sponge.

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sarahellenwhitney Tue 20-Nov-18 12:34:23

I have an old Bero cook book and it says add the eggs whole. I have done both wisk and whole and both have separated. Couldn't have made any difference to the cake as no one ever said 'no thanks' to another slice.

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Telly Tue 20-Nov-18 13:15:05

I never worry if the cake splits, I might put in a tablespoon of flour, but really with a heavy fruit cake I can't see it making much difference.

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