Nancy Birtwhistle's Christmas Cake and other recipes

Nancy Birtwhistle's Christmas Cake recipe

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Tip: This recipe can also be used to make mini Christmas cakes. You don't need to buy special tins for this. Instead, save small baked bean tins. Remove the top and the base with a can opener and you will be left with a metal sleeve. Remove the label of course, give it a good wash then line with a ribbon of baking parchment and place on a baking sheet lined with paper. Don’t worry that there is no base to the tin – the mixture is very thick and will not leak out at the bottom.

Nancy Birtwhistle's Lemon Swiss Roll recipe

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Tip: It is important to remove the backing paper from the sponge and then roll it up while still warm. This prevents the sponge from cracking. Your finished Swiss roll will amaze your friends – it will be swirly, smooth and beautiful.

Nancy Birtwhistles baking and cooking tips

How to make caster sugar from granulated sugar

If you have run out of caster sugar or bake infrequently and only have granulated sugar, you can grind your granulated sugar in a food processor. Simply pop the granulated sugar in the bowl of your machine with the blade attachment attached then blitz for 2-3 minutes. Your sugar will grind down to fine crystals, which are just perfect for baking!

How to know if eggs are fresh

Fill a large jug or bowl with cold water. A fresh egg carefully placed in the water will sink to the bottom and lie on its side. An egg that is old but still good to eat will still sink to the bottom but will stand up. A bad egg or an egg not fit to eat will float and is best thrown away. Older eggs (the ones that sit upright but still sink) are perfect for hard boiling because the shells come away much more easily.

Buy fresh ginger once a year!

How many times have you bought fresh ginger for a recipe, cut off what you need, popped it in the fridge and when you need it again a week or two later you go to the fridge only to find it has wrinkled and dried up and has to be thrown away – then you go out to buy some more. . . Instead of letting this happen, wash and dry a fresh ginger root, put it in a freezer bag and pop it into the freezer. When you need ginger for your recipe take it from the freezer, grate what you need (skin and all) while still frozen, then pop it back into the freezer for next time. You will never be out of fresh ginger again! Lemongrass and horseradish work the same way too.

My cake is over-browning! What do I do?

Your cake may look baked as it is brown on the top but there is still 10 minutes’ baking time left according to your recipe. What should you do? Do not be tempted to take the cake out of the oven. Instead, change your oven from ‘fan’ to ‘conventional’ cooking and take a piece of foil larger than the cake, fold it into four and tear out a hole that will be in the centre of the foil. Carefully open your oven door and lay the foil over the cake. The cake can then continue to bake and cook through without further browning.

What is Nancy Birtwhistle's latest book?

Out on 24 October 2024, Sizzle & Drizzle is Nancy Birthwhistle's latest book. It is available to pre-order now. 

Sizzle & Drizzle is the ultimate guide for anyone who loves to bake or wants to learn. This green edition of Nancy Birtwhistle's debut cookbook is packed with over 100 easy-to-follow recipes for every level. Whether you're mastering a perfect pastry or crafting an impressive dessert, Nancy’s practical approach ensures success. With free-from options and a section on food preservation, this book goes beyond the basics. It’s also eco-friendly, with smart tips on cutting waste and QR codes linking to video tutorials for each dish. From budget hacks to fail-safe recipes, Sizzle & Drizzle has everything you need to bake confidently while keeping it simple and sustainable.