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Thread: Chrsitmas cake recipes anyone ??

  1. #1
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    Nov 2006
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    Hastings, Hawkes Bay, NZ
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    Default Chrsitmas cake recipes anyone ??

    Anyone got a recipe for nice cake ?

    Sharon
    x

  2. #2
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    May 2008
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    Can't help you I'm afraid - I'm the only one in this house who likes fruitcake ............ and I could really do without it

    However, I'm currently waiting for the oven to ping - Weetabix (sorry, I'm from the UK and don't intend changing!) cake is almost done, yummy. I've also just finished my first ever batch of ANZAC biscuits. Have a feeling my second batch won't be far behind once the children are up tomorrow.

    Lx

  3. #3
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    Dec 2007
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    Onamalutu, The Mainland, NZ
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    Use the recepie in Delia Smith's complete cookery book. And if you want to make a cake for this year you should have done it in October.

  4. #4
    Join Date
    Sep 2008
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    Wellington, New Zealand
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    I swear by my adaptation of Mary Berry's Apricot Brandy cake. There is a tutorial on my food blog at http://photodieter.wordpress.com/200...for-stage-one/

    Make it now and it will be okay for Christmas but fabulous this time next year (if you remember to feed it)

  5. #5
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    Oct 2008
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    Norwich ,Norfolk
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    Hi Sharon,
    I make a lot of Christmas cakes and Wedding cakes and the recipie I use is a variation on a Marguerite Pattern recipe but instead of currants ( I hate currants!!) I use apricots and prunes sound different but delicious.
    I'm at work at the moment but I will post my recipie later this evening.
    Ada
    x

  6. #6
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    Sep 2008
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    http://www.imaginativeicing.demon.co...akeRecipe.html

    I've used this one a couple of times

  7. #7
    Join Date
    Dec 2007
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    Mmmm...like the idea of adding apricots. I like lots of nuts and cherries too!

    My mum always made the family cakes and would add extra nuts and cherries with less currents/sultanas, add a thick layer of marzipan and miss off the icing as none of us liked it.

    Would these recipes convert to using wheat free (or gluten free) flour instead of the wheat variety?

  8. #8
    Join Date
    Feb 2008
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    Auckland from Sheffield
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    On a different take here's a christmas pud recipe, easy to make has it's made in the microwave and can be made in advance.

    Ingredients:
    50g plain flour
    half teaspoon nutmeg
    half teaspoon cinnamon
    half teaspoon ground cloves
    75g white breadcrumbs
    100g soft dark brown sugar
    100g shredded suet
    150g sultanas
    125g currants
    25g coarsely chopped peel
    grated rind and juice of half lemon
    2 eggs
    2 tablespoon treacle
    1 tablespoon golden syrup
    75ml stout
    2 tablespoons brandy


    Method:
    Sieve all the dry ingredients together and mix well. Stir in all remaining ingredients until completely mixed. Lightly grease a half litre (1 pint) pudding basin and fill with the mixture. Cover with cling film and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking. Sprinkle with brandy and serve.

    The pudding can only be stored for a maximum of one month. If you wish to store it reduce the cooking time by two to three minutes and ensure it is wrapped well when cool and store in an airtight container. Reheat before serving.

  9. #9
    Join Date
    Oct 2008
    Location
    Norwich ,Norfolk
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    Mmmmmm, I like the sound of that chocolate cake,
    Here is my recipe it makes a 9 inch cake,

    12oz Plain Flour
    I teaspoon ground cinnamon
    1 teaspoon mixed spice
    4 oz mixed peel
    1lb Currants or 8oz apricots and 8oz prunes
    8oz raisins
    8oz sultanas
    4oz chopped almonds
    4oz cherries chopped in half
    4 large eggs
    throw them together in a big bowl put to one side.

    In another bowl
    8oz butter
    zest of 1 lemon and 1 orange
    8oz of soft brown sugar
    1 tablespoon of syrup or treacle
    then cream these together and add to the ingredients in the big bowl and add 5 to 8 tblespoons of Brandy/Sherry or milk and mix well.
    Chuck it in a well lined cake tin and gently press it down with wet knuckles and put in the oven for about one and a half hours, on 160 degrees for the first 60 mins then turn oven down to 140 for the last 30 mins.
    Check it is not gooey in the middle with a clean sharp knife and then leave to cool for a while in the tin before turning out onto a wirerack.

    then when totally cool wrap in foil and can be stored for months in an airtight tin. and then feed every few weeks depending how boozy you like the cake.

    I make this cake without any alcohol sometimes and it is still quite nice.
    It also can be quite nice if you need a cake at short notice.
    Hope this can be a bit of use.
    Ada

  10. #10
    Join Date
    Oct 2008
    Location
    Norwich ,Norfolk
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    Hi Teadrinker

    I have made this recipie for my mate who has a wheat intollerance, I use Gluten free flour but I make my own gluten free baking powder and I add that to the recipe, it comes out quite good.

    If you do want to make your own baking powder just add
    1 oz baking powder
    2oz cream of tartar
    mix together and it will keep up to 3 months in a sealed container.

    Just add 1 heaped teaspoon of baking powder to every 6oz of flour.

    Ada

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