Christmas Cake Bars - Squares

[@rosezingleman5007]

This is brilliant. I make fruitcake most years but I no longer tolerate the long soaking in brandy and can’t get everyone else to love it as much as I do. But I don’t want to skip it! Doing it in a smaller pan with the marzi/fondant is a great adaptation Geoff, and just in time too.

[@geoffsbakingblog]

Hi Rose. Thanks very much. I do hope you give it a try, and enjoy it.

[@maxineb9598]

I make a 3 ingredient fruit cake. Or 4 if you soak the fruit for months. I soak mine 3+. Its 1kg mixed fruit, cover with any fruit juice ( and if using alcohol, I'm generous. Cover and put in the fridge and forget eccept every now and again giving it a mix. When I'm ready to bake the vake, I add self raising flour till its the right consistency. Bake in a low oven till its cooked. Thats it, nothing more. I've also steamed some of it in silicone cup cake molds as well.

[@brianshaw373]

Hi Geoff. Greetings from one of your American followers. Watching you is fascinating. Love your style-great pace, exceptional cleanliness, and (most of all) the “honesty” of your presentation.

[@geoffsbakingblog]

Hi Brian. Thanks very much. It's nice to be appreciated.

[@judith4985]

Hi Geoff, I made two, Christmas fruitcake loaves the other day. I give them as gifts every year. My husband and I are the only ones in the family that like fruitcake. I haven’t made our cake yet. Your recipe is just perfect for the two of us!

[@geoffsbakingblog]

Hi Judith. I hope you enjoy this version. Mine have been very well received, thus far.

[@linarea5393]

Geoff, this is fantastic. God bless you for your influential videos. Keep it up!

[@geoffsbakingblog]

Hi Lina Rea. Thank you. I you very welcome.

[@janegardener1662]

This is such a great idea! I need a small recipe for fruit cake as I don't have large family gatherings any more.

[@geoffsbakingblog]

Hi Jane. Thanks very much. I hope you enjoy it if you make some.

[@SF-ru3lp]

Delighted to get this video, Geoff. My first one of yours! I'm trying to eat mainly sugar free, grain free but will definitely make a Christmas bake. This will be it! Bless you. G Ire

[@geoffsbakingblog]

Hi G F. I do hope you enjoy them.

[@2learn4ever]

Just what I was looking for. Many thanks!

[@geoffsbakingblog]

Hi 2learn4ever. You are very welcome.

[@elijahheyes9061]

Thanks as always Geoff. I always look forward to your video's 🙏🏻

[@geoffsbakingblog]

HI Elijah. You are most welcome.

[@timothyshortnacy7550]

Geoff, that cake looks lovely and tasty! Thanks for sharing!

[@geoffsbakingblog]

HI Timothy. Thanks, you are very welcome.

[@maryoconnell35]

Thank you Geoff, they look amazing, as you said a large fruitcake at Christmas is a bit too much for me as I never get to finish it but these are perfect, I love your little spatula that you use to spread the mixture.

[@geoffsbakingblog]

HI Mary. You are very welcome. I have had that small offset spatula for years, it is very useful.

[@tomcapster]

Thanks for this recipe. I am sure that the family will enjoy it.

[@geoffsbakingblog]

Hi TC. You are very welcome.

[@deborahsoule9698]

Thanks as always for including American amounts and temperatures!

[@geoffsbakingblog]

Hi Deborah. You are most welcome.

[@luciobos4172]

Thanks Geoff for this recipe. I think I will try this this year

[@geoffsbakingblog]

Hi Lucio. You are welcome. I hope you enjoy them if you do make some.

[@janesmith5871]

You make the most amazing treats. :) This looks divine, and the mincemeat loaf that I started making last year is one of my absolute favorites, like an instant fruitcake--no aging. Instead of raisins, I use mixed fruit and peel. Thanks!

[@geoffsbakingblog]

HI Jane. Thanks very much. You are most welcome.

[@oceanicblues2496]

Hiii Geoff i seem to hv missed most of your videos for a long time. Will check out your playlist now n catchup. This looks yumm. Good timing to try for christmas. Cheers Delilah

[@geoffsbakingblog]

Hi Delilah. Thanks. I hope you find some other recipes you want to try.

[@caz12345]

Merry Christmas Geoff 🎅 🎄

[@geoffsbakingblog]

HI Caz. Thanks, though it's a bit early for that. LOL.

[@caz12345]

@geoffsbakingblog haha that's what I thought when I saw you made Christmas cake 🤣

[@geoffsbakingblog]

@@caz12345 Just getting it in early.

[@MG63]

Fab recipe Geoff Cooper. Very skilled with the rolling icing/marzipan. So much nicer eating smaller rectangle bars instead of a big wodge of round xmas cake. Now I can't decide whether to make this or your xmas bread pudding. Easy, I will make both. Thanks again. Take care. 👍

[@geoffsbakingblog]

HI M G. Thanks very much. I hope you try both recipes, and enjoy them.

[@spiderbirdiespiderbidie1807]

Please look absolutely perfect.

[@geoffsbakingblog]

Hi Spiderbirdie. Thanks very much.

[@sirbarneythethirdbobbyandme]

Uncle percival is delighted to see your astrology shirt on uncle Geoff . We had a busy day at the house of burgundy. These wonderful treats would be fabulous with a pot of earl grey in the cigar and pipe room.. fabulous offerings ..brandy is essential in these delicate Matters .

[@geoffsbakingblog]

HI Sir Barney et al. I enjoy mine with M&S Gold tea.

[@kimberley1195]

Thankyou Geoff looks wonderful.😊

[@geoffsbakingblog]

Hi Kimberley. Thanks very much.

[@laurastreek546]

Thanks for this Geoff

[@geoffsbakingblog]

Hi Laura, You are very welcome.

[@henriettahenson]

Hi GEOFF... These are, a great idea we prefer them to a whole cake they keep very well I'm sure if you can stop the packman getting to them... .. Small bites, are the way forward 😂😂😂👌💕

[@geoffsbakingblog]

Hi Henrietta. Yes indeed. Being a small-mouthed little beggar I can manage these better. LOL.

[@brucebowen100]

Thanks for the video.

[@geoffsbakingblog]

You are welcome!

[@keepdigginmetaldetecting]

Excellent demonstration ❤LL

[@geoffsbakingblog]

HI Keep Diggin Metal Detecting. Thanks very much.

[@jarlathbyrne3146]

Forgot to say this. The cake looks delicious. Jarlath

[@geoffsbakingblog]

HIJarlath. Thanks very much.

[@nadiaassaad5311]

Could you tell me how to prepare fondant icing, thanks Geof Merry Christmas

[@geoffsbakingblog]

HI Nadia. It is easy. 250g icing sugar and 4 to 5 teaspoons(20 0 25 ml) cold water. Add the water to icing sugar, one teaspoon at a time and stir until the mixture is very thick and cannot be stirred more. Use a hand to squeeze into a ball. Roll out on a little icing sugar. If it is too try you can wet your fingers and rub over.

[@skye8394]

I will use your recipe to make gifts for friends. They will be amazed, only if it turns out like yours Geoff. 🤭

[@geoffsbakingblog]

HI Susan. I hope they do turn out well, as I am sure your friends will enjoy these treats.

[@skye8394]

@geoffsbakingblog Thank you. I will let you know as I am going to do a test run first. ☺️

[@geoffsbakingblog]

@@skye8394 I look forward to hearing how you get on.

[@derekclarke1395]

Did you bake for 30 mins or 60-70 ?

[@geoffsbakingblog]

HI Derek. I baked for 60 minutes. I just noticed that I said 30. I will try to put a message on the video to correct that. The written recipe says 60 minutes.

[@derekclarke1395]

@geoffsbakingblog thank you, cant wait to try this recipe 👍

[@sharakirkby2744]

Check with a skewer to see if done in 30 minutes and then add 10 intervals so you don’t over bake.

[@geoffsbakingblog]

@@sharakirkby2744 It wont overbake at 60 minutes, unless your over runs hotter than the temperature setting. In the video I misspoke when I said I baked for 30 minutes, it was 60 minutes.

[@hazelpearson7807]

I’m not sure of the baking time , you said 60 to 75 minutes but I heard you baked for 30 minutes ? This looks like the perfect recipe for me so getting the baking time is important, might just try the 60 minutes and check for doneness at that point.

[@geoffsbakingblog]

HI Hazel. I did say that I baked for 30 minutes, but that was an error. So I put a note below the video to stress that I baked for 60 minutes. I also have 60 minutes in the written recipe which is linked below the video. Yours should be just about done at 60 minutes, depending on how hot your oven runs.

[@hazelpearson7807]

Thankyou so much for taking time to answer.. I'm shocked and pleased. I have bought all the ingredients and will hopefully have a perfect fruit cake... My thanks to you. .

[@geoffsbakingblog]

@@hazelpearson7807 You are welcome. I hope you enjoy your cake.

[@jarlathbyrne3146]

Greetings Geoff, Great demonstration. I didn’t see you on here for ages. Hope you are keeping well. Thanks again Jarlath

[@geoffsbakingblog]

Hi Jarlath. Thanks very much.

[@SueGinger]

Bit confused about timing. Is it 60 minutes or 30?

[@geoffsbakingblog]

Hi Sue. Sorry for the confusion. I baked for 60 minutes. Unfortunately I said 30 minutes towards the end of the video. However if you look at the description I have an IMPORTANT NOTE that explains that it should be 60 minutes. The written recipe on my blog is also correct at 60 minutes.

[@SueGinger]

Thanks Geoff

[@juliadickenson178]

Love your recipes Geoff but finding the ingredient amounts confusing on this one.

[@geoffsbakingblog]

Hi Julia. I am not sure which ingredients you mean that are confusing. I try to keep it simple with grams being the most accurate.

[@juliadickenson178]

@@geoffsbakingblog Hi Geoff, it's the amounts that seem a bit off. I know you are a very accurate person but as a sloppy cook I would be tempted to round the numbers up and chuck in three eggs - or two. Not sure! BTw, are the eggs weighed in their shell? It's not your fault, it's me thinking 118 g?? 113g?

[@geoffsbakingblog]

@@juliadickenson178 The amounts can be varied a little, with baking time adjusted. The 130g of egg is out of the shell. 118g of flour(which could be slightly less, like 113g) is because it makes a good measure of 2/3 cup and 2 tbsp for North American bakers). The 113g of butter and sugar is because that equates to easy measures in cups/tbsp and is also almost exactly 4 oz.

[@juliadickenson178]

@@geoffsbakingblog Thanks for explaining that, I guess you have a bunch of Americans that love you as much as we do!