| 1 | I have to make a fruit cake in next day or two for my parents Golden weddding in 3 weeks!!!! so would love a reccomendation of one that will turn out well and ready to be cut in such a short space of time. it will be decorated and i hope to make a 10 or 12 inch. There seem to be a lot of recipes around for 8inch but not bigger. Hoping for a moist cake. Any help appreciated greatly. Thanks hydaway - 2011-09-18 11:13:00 |
| 2 | Dundee Cake
20cm tin 100g raisins )
100g currants )
100g sultanas )
100g glace cherries ) soak overnight
100g glace peel )
3 tab whiskey )
zest & juice ½ lemon )
zest & juice ½ orange ) 150g butter
150g brown sugar
3 large eggs, beaten
225g flour ) sifted
1 tsp baking powder )
2 – 3 tab milk
25g ground almonds
100g blanched almonds 3 tab whiskey Heat oven to 160C Cream butter & sugar, beat in eggs. Fold in flour & b.p.,milk, ground almonds, then soaked fruit and liquid. Spoon into tin & level top. Place blanched almonds in circles on top. Bake 2 hours. Cool in tin 30 min, turn onto rack and cool completely. Wrap in greaseproof paper, then foil, and store in airtight tin. Next day feed with 1 tab whiskey. Repeat on day 3 & day 5. Keep further 2 weeks before cutting. davidt4 - 2011-09-18 11:29:00 |
| 3 | Thanks for that. if I needed a bigger cake could you double this as i think a 12 inch is about 28/30 cm hydaway - 2011-09-18 14:15:00 |
| 4 | It would be fine to double the recipe as long as you work out what sized cake tin would be correct. You need to end up with a cake that's the same depth as the original so that it will cook properly. Here's a ink to a site that might help. http://allrecipes.com/HowTo/cake-pan-size-conversions/detail
.aspx davidt4 - 2011-09-18 14:24:00 |
| 5 | have a look in the diabetic recipes, I will bump it for you. there is at least one that will make a big cake. It is what I have and my mother uses and have used it for a wedding cake as well, think she did 2 mix's one for base and the other for the 2 tiers above, so would have been 12", 10' and an 8" from memory. recipe says 9" tin but I only have a 10" tin and its fine just watch cooking time as it can dry out as not as deep. Great Grandma's cake on pg 2 Edited by cgvl at 3:23 pm, Sun 18 Sep cgvl - 2011-09-18 15:15:00 |
| 6 | Here is one that I have just made for a wedding cake from a friend that seems popular.
Fruit Cake:
1 lb butter 500gm castor sugar 2 kg fruit 1 tbsp golden syrup
2 tbsp glycerine 4oz ground almond 1/2 tsp salt 1/2 cup brandy
9 eggs 1/4 tsp nutmeg 1 1/4 lb flour 1tsp b. powder
1 tsp mixed spice Cream butter and sugar, add syrup then add all other ingredients, cook at 150c for 3hrs, although I had a big tin and it only took just over 2 hours. chip1914 - 2011-09-19 12:16:00 |
| 7 | This one is really good and can be eaten as soon as its cold. I'm hopeless though and never seem to follow the recipe exactly. I use up to a cup of sherry and 4-6 eggs, and up to 1 extra cup of flour. It's impossible to stuff this cake up.
It helps to cook it evenly if you line the inside and outside of the tin with a couple layers of newspaper and sit a double layer on top for the first hour or so of baking. Christmas Fruit Cake
appx 1kg mix fruit, 1Tbsp g/syrup, 2c water, 3 eggs, 2c b/sugar, 2Tbsp sherry, 250g butter, 3c flour, 1tsp mix spice, 2tsp b/powder, 1tsp b/soda, ½tsp salt, ½tsp each-vanilla, almond, and lemon essence.
Combine fruit, water, sugar, butter, spice, b/soda and g/syrup in a pot. Bring to the boil and simmer covered for 10mins. Cool. When cold add well beaten eggs, sherry & essences. Mix well. Fold in sifted flour, b/powder and salt. Place in a well greased lined 23cm tin. Bake at 160oc 2½-3hrs. |
| 8 | I have a recipe for a fruit cake but it is too big to post on here, I can email it to you if you like. edited to add it has the amounts for 12", 10", 9", 8", 7" & 6" so a fantastic recipe to have in your arsenal Edited by splitty at 4:11 pm, Mon 19 Sep splitty - 2011-09-19 16:10:00 |
| 9 | Thanks for those recipes,, I am going to make in next few days just have to decide which one is best for this occasion. hydaway - 2011-09-19 16:11:00 |
| 10 | splitty wrote:
I have a recipe for a fruit cake but it is too big to post on here, I can email it to you if you like. edited to add it has the amounts for 12", 10", 9", 8", 7" & 6" so a fantastic recipe to have in your arsenal If you'd like to post the recipe here, a post will take 4000 characters now.. need more? - you can type into a second message and post.. books4nz - 2011-09-19 21:28:00 |
| 11 | 200 grams brown sugar
200 grams butter
3tbls maltexo or treakle
1 tsp cinamon
1tsp mixed spice
1 tsp nutmeg
3tbls oil
1 500grm pak of fruit cake mix
5 cups flour ( sifted)
2 tbls milk
1 tsp baking soda
half cup dark plum jam
1 cup crushed almonds
mix the entire lot together ... you can soak the fruit if you so desire for a richer darker more moist cake .
bake in cake tin roughly 1hr on 180 and reduce heat for a further 10 minutes to 120 in a fan forced.
cuts well with out crumbling.
add whisky to taste if you desire but brandy is better and take out the milk Edited by arl5 at 9:57 pm, Mon 19 Sep arl5 - 2011-09-19 21:55:00 |
| 12 | Splitty... Would love a copy of that recipe if you wouldn't mind sharing it. Either on here or via email.. I am sure there are lots that would appreciate it. Many thanks in advance.. earth_moon - 2011-09-19 22:04:00 |
| 13 | Type in search or google Nz Woman's weekly recipes' there is everything on there re fruit cakes, even down to the lining of the tins.*very important*
My mums old wedding cake and christmas cake recipes should be there, half pound cake was her favourite, always made a good 8inch round cake. To ensure a moist cake, when it is completely cold turn upside down, insert a skewer or clean knitting needle and make holes in the cake, and drizzle with brandy, sherry or whisky,(especially in the corners if making a square cake, then wrap the cake in tinfoil. kinna54 - 2011-09-19 22:07:00 |
| 14 | The old Edmonds Ginger Ale fruit cake is also a goodie. If you have trouble finding the NZWW recipes I can try to scan and post, I thought I had it typed but it is in my dear old mum's handwriting.
Ps don't substitute with essence for the brandy or whisky, it's just not the same flavour. kinna54 - 2011-09-19 22:14:00 |
| 15 | Thanks all. will decide which one to make tomorrow. better get on to it as running out of time. hydaway - 2011-09-20 23:00:00 |
| 16 | This message was deleted. elliehen - 2011-09-20 23:27:00 |
| 17 | This message was deleted. |
| 18 | elliehen wrote:
valentino has one at post #28 in this thread. I wonder if it is similar to yours?? http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=485288&topic=13
It is kind of similar, different amounts of things but overall pretty much the same amount of fruit. Mine is in a table form and I only just typed it up last week so I didn't really want to type it all out again, that is why I offered to email. splitty - 2011-09-21 22:14:00 |
| 19 | earth_moon wrote:
Splitty... Would love a copy of that recipe if you wouldn't mind sharing it. Either on here or via email.. I am sure there are lots that would appreciate it. Many thanks in advance.. I can email it to you, I only just typed it into a table format last week so I wasn't too keen to type it all out again. Email me if you would like the recipe splittylac@hotmail.co.nz splitty - 2011-09-21 22:25:00 |
| 20 | If not done already, it's time soon to be making one's Christmas Cake. :-)) 245sam - 2012-09-19 13:33:00 |
| 21 | splitty wrote:
It is kind of similar, different amounts of things but overall pretty much the same amount of fruit. Mine is in a table form and I only just typed it up last week so I didn't really want to type it all out again, that is why I offered to email.
Can you scan your Table and put it up as a photo?? |
| 22 | Louise's Special Fruit Cake:
Start at least 1 day before:
Ingredients:
500g sultanas,
250g raisins,
100g mixed peel,
125g each of currants, and glace cherries,
60g of each of the following, glace pineapple, dried apricots, pitted prunes, figs and dates,
125mls of both Whisky and Orange juice.
Place all the above into a large container, cover and leave overnight, if leaving longer than 1 night you need to stir the mix a few times. the longer left the nicer the finished cake. Day 2:
Ingredients:
400g butter (unsalted),
225g sugar (black),
1tsp each of finely grated lemon and orange rinds,
1Tbsp Orange juice,
1tsp vanilla essence,
¼ tsp Almond essence,
2Tbsp Marmalade,
125g chopped dark chocolate,
4 large eggs,
325g plain flour,
1tsp cinnamon,
¼ tsp each of nutmeg and mace,
20 blanched whole almonds to decorate top ( if not icing cake)
30mls brandy or whisky. Method:
Cream butter and sugar, stir in the rinds, orange juice, essences and marmalade. Melt chocolate and cool. Stir into the mixture. Add eggs beat well. Sift dry ingredients and fold in with the fruit mixture.
Spoon into prepared tin and level top. Decorate with almonds if not icing cake.
Cook in the coolest part of the oven at 140C for 4-4 ½ hours. Store in a cool place.
Recipe uses a very deep 20cm tin. Note: 1) I use 2 x 8” cake tins for this cake .
2) Do not use black or brown sugar unless you want a very dark cake also black sugar is sugar that has been burnt an old way of getting a dark cake but can also make a cake bitter. I only ever use white sugar
3) glace apricots I substitute dried for these and the same with the pineapple, also can add green as well as red cherries..
4) If you double this mixture as I once did then make sure you can get 3-4 cake baking tins in your oven at the same time. I made a 12”, 10” and 2 x 8” cakes that time.
This cake is loved by all who have had the opportunity to try it and as I have said will keep for a long time in the right conditions. I only ever wrap it in grease proof paper, then in either brown paper or unused newsprint (white) then in several layers of newsprint and put it into a dark cool cupboard until I am ready to use it. I also do not ice the cake I prefer it not iced and with the almonds on top.
I have kept and eaten this cake after 3 years just wrapped as above and it was still moist and not mouldy. Quotecgvl (22 ) 11:55 am, Sun 29 Jul #18 bev00 - 2013-07-29 23:37:00 |
| 23 | have made this 12 " cake for my 4 sons weddings
750 g butter,1and a half lb brown sugar, 14 eggs,2lb flour, 2tb G/Syrup,1 tspn B.Soda,2tb Blackcurrant Jam, 7lbs mixed fruit,3 tspns vanilla, 2 tspns lemon ess, 2 tspns mixed spice, half tspn salt, 1 cup sherry. Soak fruit in the sherry and make as usual. bake @150 for half an hour, 120 for 3 hours and 100 degrees till cooked. Takes roughly 6 hours. Beautiful cake good luck Quoteclawed2 (4 ) 9:20 pm, Fri 12 Apr #8 bev00 - 2014-04-14 22:44:00 |
| 24 | for fruit cake lovers bev00 - 2015-04-13 22:42:00 |
| 25 | saving bev00 - 2016-04-12 23:19:00 |
| 26 | I just recently used this for a wedding cake - it was yummy. http://www.caroldeaconcakes.com/Recipes/Fruit%20Cake%20Recip
es.html I tested it as a christmas cake, then made the 12" and 8" ones, so have used the recipe 3 times with no problems. Edited by biggles45 at 9:25 am, Wed 13 Apr biggles45 - 2016-04-13 09:24:00 |
| 27 | bump bev00 - 2017-04-13 22:40:00 |
| 28 | I have fab no-fail cake that is really big. I will dig it out on the weekend for y'all bisloy - 2017-04-27 21:53:00 |
| 29 | To work out tin sizes, you need to use a little maths. Given that the cakes you bake will all be much the same thickness, you need to find out the base size of each cake tin and.divide the new area size by the known area size of your existing recipe . For instance, a 20 x20 cm (thats 8" x 8") cake tin is 400 sq cm (64 sq inches). If you want to size up the recipe to fit a 30 x 30 cm (12 " x12") - which is 900 sq cm, then you will need to multiply the recipe by 2.25. (That's 900/400). Work out smaller mixtures, or combinations the same way.. Hope that makes sense? The area of a circle is worked out using a formula
Area = 22/7 x radius x radius (the radius is the distance from the centre of the circle to the edge)......use the calculator on your computer. If you know the surface area of any given cake recipe, its an easy job to convert it to use for another shape or size tin.
Have fun. |
| 30 | Rich Christmas cake
1.5kg mixed fruit
500g butter
375g (1 2/3c) brown sugar
8 eggs
1T golden syrup
500g (4c) flour
1t each baking soda, baking powder, mixed spice and cinnamon
1/2t salt
1 pkt glace cherries (I use lots more and also add almonds and brazil nuts)
almonds and cherries to decorate Beat butter and sugar well, then add eggs one at a time beating well between additions. Add golden syrup and beat well. Sift dry ingredients together 4 times. Add flour mix and fruit in small alternate batches to the butter mix, then fold in the cherries.
Line a 24cm tin with newspaper then greaseproof paper and tip in mixture. Smooth top and decorate with almonds and cherries pressed gently into the top. It fills the tin to about an inch and a half below the top.
Bake at 160C 4 or so hours - until skewer comes out clean.
Remove from oven and pour over run or brandy. Leave in tin to cool completely.
Can be cut when cold, but improves on standing for a few weeks - feeding with your chosen tipple on a regular basis, of course.
I add extra almonds and brazil nuts and lots of cherries to my mix then cover the top with almonds and a few cherries. I also used to ice it after a few weeks, but I just leave it with the pretty decorated top now. bisloy - 2017-04-29 16:38:00 |
| 31 | bump bev00 - 2018-04-30 00:09:00 |
| 32 | bump bev00 - 2019-04-26 01:45:00 |
| 33 | I have made this one so many times and it has never failed. And it's different every time as I swap the dried fruit round, add nuts sometimes, swap the water for OJ. Its an old Highlander Condensed milk recipe and no eggs needed.
1 tin Condensed milk
1¼ Cups Water
275 grams Butter
3¾ Cups Dried Fruit – commercial mix or blend your own.
2½ Cups Flour
¾ teaspoon Baking Soda (Bicarbonate of Soda)
¼ teaspoon Salt
In a pot. heat together Highlander Milk, Water, Butter and Fruit.
Boil for 3 minutes then cool for about 10 minutes.
Sift Flour, Soda and Salt.
Mix dry ingredients into Fruit and stir thoroughly.
Pour into a paper lined 22 cm round cake tin (or similar sized square one)
Bake at 160°C for 2 hours.
Cool then wrap in paper and store in a sealed container until ready to ice or use pauline999 - 2019-04-30 18:42:00 |
