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Christmas Fruit Cake |
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#1 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Christmas Fruit Cake
So, it's getting to that time of year...
![]() My dad complained last year that we never have a fruit cake, 2 days before Christmas leaving me not much time to do anything about it! I said, we never have one because no one ever eats it (most of my family think they are yucky). So I bought him a small one (which he didn't eat) and promised him I would make him one for this year. I have never made one though and know you have to start early and keep feeding it with booze. Has anyone got any good recipes for one? I only want a small one as apart from a little taste from me, he is the only one that is likely to eat it. If he even does eat it that is. |
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#2 |
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Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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Christmas Cake
Ingredients 1/2lb raisins 1/2lb sultanas ½ lb currants 6oz mixed peel 4oz glace cherries 4oz chopped almonds 10oz butter or marg 10oz caster sugar 6-8 eggs (depending on size) 12oz flour 1 teaspoon of baking powder Pinch of salt 2 teaspoon of mixed spice 1 teaspoon of nutmeg 1 teaspoon of cinnamon Grated rind and juice of 1 lemon A little milk 2 teaspoons of whiskey (optional) Method Line a 9” cake tin. Clean and mix all the dried fruit together and add the chopped peel, cherries and almonds. Cream the butter and caster sugar together until soft and light. Beat the eggs and add a little at a time to the creamed mixture - beat in on e lot thoroughly before adding the next. Sieve the flour, baking powder salt and spices into a bowl, then fold them gradually into the creamed mixture. Add the mixed fruit and lemon rind. Continue to mix all the ingredients together adding a little lemon juice, whiskey and a little milk to the mixture to a stiff dripping consistency. Put the mixture into the lined tin and smooth the top with a knife. Bake in a slow oven (Pre-heated) 150-200c (fan assisted 130c) for about 2 hours. Remove from oven and cover with greaseproof paper or tin foil and continue to bake at a reduced heat for a further 1 - 2 hours. Allow to cool in the tin. I make this every year, you can play about with the fruit weights and the spice measurements, I just approximate with them but in general its a nice fresh, zesty tasting cake, I have one for a Guinness Christmas pud as well, just shout if you want it. |
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#3 |
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Join Date: Jun 2005
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I used Delia's Waitrose recipe last year (although bought the ingredients myself rather than the 'ready made' bag!) and it turned out great. Now I'm not a great fan of fruit cake but even I liked it!
ETA: I only made it a week or two before IIRC correctly so only 'fed' it once. |
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#4 |
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Join Date: Aug 2010
Location: Winnersville
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I don't know how people like this tbh. :S
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#5 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
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Quote:
I don't know how people like this tbh. :S
I will make him one though and I know he won't eat it. Good job I love baking isn't it! Thanks for the recipe halfacrown, will give it a go. The christmas pud recipe would be good too if you don't mind. ![]() jojo> I was thinking of waiting till Waitrose bring out this years recipe but might try get it done before then. Might try their hidden orange pudding this year if they have it again. |
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#6 |
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Join Date: Jun 2007
Posts: 1,710
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I love Christmas Cake, so moreish. Will eat our home baked one, then be on the lookout in January for when they reduce them and snap up some more
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#7 |
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Join Date: Jul 2010
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Quote:
I don't know how people like this tbh. :S
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#8 |
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Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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I dont know how you all dont like Christmas cake, its scrummy,especially with Bailey clotted cream, we go through 2-3 every yr
That recipe above turns out mid brown, if you prefer a darker cake just make half the sugar dark muscovado. Heres the pud recipe it makes enough for 2 pudding bowls so you might want to half the measurements if you are only making one pudding.Christmas Pudding Ingredients 12oz fresh breadcrumbs 12oz plain flour 1 level teaspoon of salt ½ teaspoon of powdered ginger ½ teaspoon of nutmeg ½ teaspoon of cinnamon 12oz shredded suet 8oz caster sugar 8oz soft brown sugar 3 large eggs beaten 8oz candied peel 12oz currants 8oz sultanas 1lb 4oz raisins 6oz chopped almonds ½ lb apples peeled and chopped Grated rind an juice of a lemon Grated rind and juice of an orange 4 tablespoons of Brandy 1 bottle of Guinness (Edit: this should be stout rather than draught) Method Mix together in a large mixing bowl all the dry ingredients, the almonds, apples, orange and lemon rind. Mix the lemon and orange juice and the brandy with the beaten eggs and add to the dry ingredients with enough Guinness to give a soft dropping consistency. Cover the mixture lightly and leave overnight stir it before turning it into the prepared basins. Cover with greased grease proof paper and a clean dry cloth or foil. Half fill 2 large saucepans with water and put them on to boil. Grease two 2 pudding basins.Place a saucer in the boiling water with tongs and place the pudding basin on top. Steam in rapidly boiling water for 3 hours. When the puddings are cooked, remove them and allow to cook. Re-cover with fresh greaseproof paper and foil and store in cool place. On the day of serving steam the pudding for a further 2 hours Last edited by halfacrown : 23-09-2011 at 10:48. Reason: Amendment |
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#9 |
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Join Date: Feb 2009
Location: Portsmouth
Posts: 455
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Quote:
I used Delia's Waitrose recipe last year (although bought the ingredients myself rather than the 'ready made' bag!) and it turned out great. Now I'm not a great fan of fruit cake but even I liked it!
ETA: I only made it a week or two before IIRC correctly so only 'fed' it once. http://www.thingstodoinbalhamwhenyou...o-of-week.html On Monday the Heston xmas orange cake is in waitrose along with a smaller clementine one, get it while its in stock me thinks, it was very good last year, i do not like the heston waitrose thing much but this was a waitrose success |
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#10 |
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Join Date: Jul 2011
Posts: 4,431
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Fruit Cake Recipe
Here's my favourite recipe for fruit cake. You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky. Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed. |
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That recipe above turns out mid brown, if you prefer a darker cake just make half the sugar dark muscovado. Heres the pud recipe it makes enough for 2 pudding bowls so you might want to half the measurements if you are only making one pudding.