[xxtimbo]

It would n't be a bad thing for a young gal to specialize in making the fruit cake.

Packed with fruit, raisans, currents and cherries , they have got to be healthy... add to that .. with marzipan and icing they become a birthday cake, wedding cake or christmas cake .

Another plus is that, in a tin, they will keep for a long, long time. A sponge cake will go off in a few weeks but a christmas cake in a tin will go on forever !

Decorating the cakes is another skill to be learned and an art form in itself.

A slice of christmas cake once or twice a week is sheer delight..... I think Ill keep it up all year long !

[martdcee]

i make cakes for all my friends and families birthdays, but they are all sponge. Ive never made a fruit cake in my life, i think its because i dont eat them so have never bothered to make it.

But it is something that i realise im gonna have to attempt soon as im makeing wedding cakes for 2 different cousins in the next year.

Anyone have any advice

[xxtimbo]

Wonder if they v'e ever dug up some Christmas cake in a tin from the first world war trenches....?
they must have been sent out there by the 10s of thousands.. in tins too !

[jojo01]

Quote:

Originally Posted by martdcee

i make cakes for all my friends and families birthdays, but they are all sponge. Ive never made a fruit cake in my life, i think its because i dont eat them so have never bothered to make it.

But it is something that i realise im gonna have to attempt soon as im makeing wedding cakes for 2 different cousins in the next year.

Anyone have any advice

I've used delia's recipe for the past few years and it's always gone down well: http://www.deliaonline.com/recipes/c...tmas-cake.html

I don't eat fruit cake so have to take everyone's word for it but I had used a different recipe in previous years and I've been told this one is better.

[xxtimbo]

With all that fruit in them they must be good for you, one or two pieces per week as a special treat.

wonder if theres an Easter Cake ?

[suki c]

I used to steer clear of making cakes as I don't have the strength in my arms for all the creaming and beating but a friend told about this super-easy fruit from an old Be-Ro flour cook book and now I make it all the time. It stays moist for ages - not that it lasts long when my husband's around! I make it in a loaf tin rather than a round one as I like the neat, square slices.

I also do vary the recipe now by substituting some of the mixed fruit for a jar of halved glacé cherries and some chopped walnuts and decorate the top with some half walnuts before it goes in the oven. Sometimes I make it with chopped dates and walnuts, sometimes with dried cranberries - it's lovely however it's made - give it a try

12 oz - (350g) mixed dried fruit
4 oz - (100g) Sugar.
4oz - (100g) butter.(recipe says you can use margarine but, yuk!!
5 fluid oz (quarter of a pint) water.
1Egg - size 3
8oz - (225g) S.R Flour.
7"" round cake tin,or 2lb loaf tin.

Method..
1.Put fruit,sugar, butter and water in a pan, simmer slowly with lid on for about 15 minutes.
2..Allow to cool, then add beaten egg,and stir in flour.
3..Turn into greased,and bottom lined tin…I use one of those silicon ones which is dead easy and doesn't need lining

Bake in very moderate oven 300-325 F…160 fan oven,or Gas 2-3 for about 1hour 30 minutes - stick a skewer or sharp knife in and if it comes out clean it's done.

[molliepops]

Quote:

Originally Posted by xxtimbo

With all that fruit in them they must be good for you, one or two pieces per week as a special treat.

wonder if theres an Easter Cake ?

Yes it's called a simnel cake. I used to do delias recipe each year had to stop now as I can't have the sugar.

[Porcupine]

suki c - that cake sounds fab and easy enough for me to try. I will have to have a go.

[stud u like]

Quote:

Originally Posted by suki c

I used to steer clear of making cakes as I don't have the strength in my arms for all the creaming and beating but a friend told about this super-easy fruit from an old Be-Ro flour cook book and now I make it all the time. It stays moist for ages - not that it lasts long when my husband's around! I make it in a loaf tin rather than a round one as I like the neat, square slices.

I also do vary the recipe now by substituting some of the mixed fruit for a jar of halved glacé cherries and some chopped walnuts and decorate the top with some half walnuts before it goes in the oven. Sometimes I make it with chopped dates and walnuts, sometimes with dried cranberries - it's lovely however it's made - give it a try

12 oz - (350g) mixed dried fruit
4 oz - (100g) Sugar.
4oz - (100g) butter.(recipe says you can use margarine but, yuk!!
5 fluid oz (quarter of a pint) water.
1Egg - size 3
8oz - (225g) S.R Flour.
7"" round cake tin,or 2lb loaf tin.

Method..
1.Put fruit,sugar, butter and water in a pan, simmer slowly with lid on for about 15 minutes.
2..Allow to cool, then add beaten egg,and stir in flour.
3..Turn into greased,and bottom lined tin…I use one of those silicon ones which is dead easy and doesn't need lining

Bake in very moderate oven 300-325 F…160 fan oven,or Gas 2-3 for about 1hour 30 minutes - stick a skewer or sharp knife in and if it comes out clean it's done.

This is a bit like making the fruit cake recipe I use that involves tea or orange juice.

Thanks for sharing.

[suki c]

Quote:

Originally Posted by Porcupine

suki c - that cake sounds fab and easy enough for me to try. I will have to have a go.

Quote:

Originally Posted by stud u like

This is a bit like making the fruit cake recipe I use that involves tea or orange juice.

Thanks for sharing.

Hope you do try it Porcupine

Stud u like - sometimes I do make it with strong black tea instead of plain water as it adds to the flavour and gives a richer colour. My mother was Irish and used to make a cake called Barm Brack where she soaked the fruit overnight in tea and that was lovely too.