| 1 | Hi I am looking for a nice rich moist tried and true christmas cake recipe. jacben - 2013-11-24 14:29:00 |
| 2 | This message was deleted. elliehen - 2013-11-24 15:03:00 |
| 3 | thank you this will be great jacben - 2013-11-24 16:36:00 |
| 4 | if I dont have feijoa what can I use. jacben - 2013-11-24 16:39:00 |
| 5 | This message was deleted. elliehen - 2013-11-24 17:22:00 |
| 6 | Absolutely anything goes - you can do a bit of matching. If I use traditional fruit, I use brandy but if I add in dried apricots, cranberries, etc, I tend to use something less traditional - like the feijoa vodka or peach schnapps etc. Anything goes really - its all about choosing what you'd like. gardie - 2013-11-25 19:35:00 |
| 7 | This message was deleted. |
| 8 | This Christmas cake has a tin of condensed milk in it, so it is pretty moist - and delicious. You can keep sprinkling/pouring alcohol into/onto it as much as you like up until the day :) Hilary Barry's Christmas Cake - Woman's Day (14.12. 2009) INGREDIENTS: 225 g butter, melted
1 cup hot water
1tb white wine vinegar
2 tsp cinnamon
1 tsp mixed spice
1kg dried fruit
1 can sweetened condensed milk
1tsp baking soda
¼ cup sherry
1tsp vanilla extract
2¼ cup self-raising flour sifted
¼ cup whole almonds to decorate
Brandy to douse METHOD: 1. Preheat oven to 140c on fan bake.
2. Place butter, hot water, vinegar, cinnamon, mixed spice and dried fruit into a large saucepan and bring to the boil, stirring regularly.
3. Remove from heat and stir in condensed milk and baking soda.
4. Allow to cool to room temperature.
5. Line a deep-sided 20cm round cake tin with non-stick baking paper.
6. Add sherry and vanilla to cooled mixture.
7. Stir in sifted flour.
8. Pour into prepared cake tin and decorated with almonds.
9. Bake for 2 to 2½hours.
10. Cool completely before removing from cake tin.
11. Prick with a skewer and douse with brandy if desired. |
| 9 | I have a really nice rich one that I posted sometime ago. Not sure if its still around I do know it went onto a website. Not sure if there is still alink to the recipes though but I will have a look. cgvl - 2013-11-27 11:51:00 |
| 10 | I make Alison Holst's 'Peter's Special Xmas Cake'. (I think that's it's correct name).
It is dark, moist, fruity and delicious!! pamellie - 2013-11-27 19:02:00 |
| 11 | elliehen wrote:
Gardie's Christmas cake has been recommended gffff
Gardie's Christmas Cake (adapted from AWW Melt-and-mix fruit cake). 1 1/2 kg dried fruit *
1/2 - 1 cup alcohol of your choice (sherry, rum, whisky, brandy, contreau,
42 below feijoa - pick your poison!)
1 grated apple
1 big tablespoon honey
1 cup brown sugar
250grams melted butter. Combine all the above ingredients and leave in a lidded bowl for a couple of days to mellow! Stir when you walk past and lick the spoon when done. (This step is not in the original recipe but I prefer to do this for umptious fruit). When ready, stir in 4 eggs
2 cups flour
1/2 tsp baking powder
1 tsp mixed spice. Put into a deep 23cm round or 20cm square tin lined with three sheets of paper - I do 2-3 of newspaper and finish with a layer of baking paper. Make sure paper extends at least 5cm above the top of the tin. Bake at 150degrees for 3 - 3 1/2 hours. Remove from oven and immediately sprinkle over some more of what you fancy - (between 2 tbsp - 1/3 cup). Fold paper over till within the tin and cover the whole lot tightly with tin roil and leave until cold. Remove from tin leaving lining paper in tact and wrap in a couple of layers of gladwrap. I like to store this in the back of the fridge but somewhere else cool is fine. You can pop on cherries and almonds before cooking if you don't ice your cake and then glaze with apricot jam. I do this bit after the alcohol but before covering so that the residual heat helps to disperse the jam nicely.
* mixed fruit or a combination - chopped dried apricots, cranberries, raisins, sultanas, mixed peel - have a look in the bulk bins at supermarkets/bin inn - some lovely different dried fruits there. Be adventurous! Cake turned out fantastic - many thanks ???? jacben - 2013-11-28 13:33:00 |
| 12 | elliehen wrote:
Gardie's Christmas cake has been recommended by many: Gardie's Christmas Cake (adapted from AWW Melt-and-mix fruit cake). 1 1/2 kg dried fruit *
1/2 - 1 cup alcohol of your choice (sherry, rum, whisky, brandy, contreau,
42 below feijoa - pick your poison!)
1 grated apple
1 big tablespoon honey
1 cup brown sugar
250grams melted butter. Combine all the above ingredients and leave in a lidded bowl for a couple of days to mellow! Stir when you walk past and lick the spoon when done. (This step is not in the original recipe but I prefer to do this for umptious fruit). When ready, stir in 4 eggs
2 cups flour
1/2 tsp baking powder
1 tsp mixed spice. Put into a deep 23cm round or 20cm square tin lined with three sheets of paper - I do 2-3 of newspaper and finish with a layer of baking paper. Make sure paper extends at least 5cm above the top of the tin. Bake at 150degrees for 3 - 3 1/2 hours. Remove from oven and immediately sprinkle over some more of what you fancy - (between 2 tbsp - 1/3 cup). Fold paper over till within the tin and cover the whole lot tightly with tin roil and leave until cold. Remove from tin leaving lining paper in tact and wrap in a couple of layers of gladwrap. I like to store this in the back of the fridge but somewhere else cool is fine. You can pop on cherries and almonds before cooking if you don't ice your cake and then glaze with apricot jam. I do this bit after the alcohol but before covering so that the residual heat helps to disperse the jam nicely.
* mixed fruit or a combination - chopped dried apricots, cranberries, raisins, sultanas, mixed peel - have a look in the bulk bins at supermarkets/bin inn - some lovely different dried fruits there. Be adventurous! yes this one, I have my second mix on the table doing its thing. teddy147 - 2013-11-28 14:48:00 |
| 13 | pamelie where can I have a look at this recipe? Am making her pineapple xmas cake at the moment. Small tins in the oven right now. clair4 - 2013-11-28 15:05:00 |
| 14 | clair4 wrote:
pamelie where can I have a look at this recipe? Am making her pineapple xmas cake at the moment. Small tins in the oven right now. Here is a link to the recipe
http://www.radionz.co.nz/collections/recipes/peters-five-egg
-christmas-or-birthday-cake pamellie - 2013-11-28 17:36:00 |
| 15 | Thanks pamellie. Will make this one next week and put into the freezer till winter. Many thanks. clair4 - 2013-11-28 19:02:00 |
| 16 | pamellie wrote:
Here is a link to the recipe
http://www.radionz.co.nz/collections/recipes/peters-five-egg
-christmas-or-birthday-cake l made this cake recently and it has all gone now but it was a really nice tasty cake the recipe came out on a pamphlet at Pak N Save using her Gourmet Cake mix, this mix had figs, dates & chocolate but it would be nice with fruit cake mix
lt was a nice rich cake and moist griffo4 - 2013-11-28 20:22:00 |
| 17 | Super-rich chocolate Drambuie Christimas Cake: http://www.aww.com.au/food/recipes/2007/5/super-rich-chocola
te-drambuie-fruit-cake/ bev00 - 2013-11-28 23:18:00 |
| 18 | griffo4 wrote:
l made this cake recently and it has all gone now but it was a really nice tasty cake the recipe came out on a pamphlet at Pak N Save using her Gourmet Cake mix, this mix had figs, dates & chocolate but it would be nice with fruit cake mix
It was a nice rich cake and moist I like it because it has no cherries or peel in it but that mix sounds nice especially the chocolate!! pamellie - 2013-11-29 07:19:00 |
| 19 | yes it is a nice mix but l will make it again with the dried fruit and see what it tastes like, not this year l have made too many already griffo4 - 2013-11-29 09:37:00 |
| 20 | does anyone have a link to Trademe cooks (think that was the name) I had posted my xmas cake recipe there and as my books are still all packed awaiting moving day I really would like the recipe TIA cgvl - 2013-11-29 10:08:00 |
| 21 | cgvl wrote:
does anyone have a link to Trademe cooks (think that was the name) I had posted my xmas cake recipe there and as my books are still all packed awaiting moving day I really would like the recipe TIA Sadly Trademe cooks has long gone - so too has votemenot and all the lovely recipes with them :( bev00 - 2014-11-30 00:17:00 |
| 22 | bump to save bev00 - 2015-11-29 22:28:00 |
| 23 | and again .. bev00 - 2016-11-28 23:27:00 |
| 24 | cgvl wrote:
does anyone have a link to Trademe cooks (think that was the name) I had posted my xmas cake recipe there and as my books are still all packed awaiting moving day I really would like the recipe TIA LOL, after a couple of years, is this the one from TMC. here is my Xmas cake recipe
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, glace apricots, dried apricots, pitted prunes, figs and dates, 125mls of Brandy, Whisky or 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. 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.. 40 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. posted by cqvl valentino - 2016-11-29 12:40:00 |
| 25 | This is the Aust Women's Weekly IRISH Christmas Cake, I've made it for nearly 5 decades, also makes great wedding cakes. The fruit mix also is great for mince pies, so I always double that. Christmas Cake (smaller quantity)
Fruit mixture
500 gm (1 lb) raisins
500 gm (1 lb) sultanas
125 gm (4 oz) glace cherries
125 gm (4 oz) dates
60 gm (2 oz) prunes
60 gm (2 oz) glace pineapple
60 gm (2 oz) mixed peel (or, instead of all the above, use 1.375 kgs of mixed fruits) 1 teaspn grated lemon rind
1 teaspn grated orange rind
1/4 cup lemon juice
1/3 cup orange juice
1/2 cup whisky (or brandy)
Combine all fruit in a large screwtop jar with the rinds, juices, alcohol and apples. Stir jar to mix, then leave in a cool dry place for three weeks (in fact, up to three months), reversing the jar each day to keep fruit moist. Cake mixture:
250 gm (8 oz) butter
1 cup castor sugar
2 cups plain flour
1/2 teaspn cinnamon
1/2 teaspn nutmeg
5 eggs
1/4 teaspn salt
60 gm (2 oz) walnuts
60 gm (2 oz) ground almonds some halved blanched almonds for top, if desired, for uniced cake
extra whisky (or brandy)
8" square or 9" round cake tin
(double mix is 10" square or 11" round cake tin) cont...... Edited by autumnwinds at 8:27 pm, Sat 3 Dec |
| 26 | To Prepare cake:
Use heavy brown paper (or at least 2 thicknesses of greaseproof paper) to line cake tin, bringing up at least 50 mm (2") above sides of tin. Beat butter until soft, add the sugar and beat only until combined. Add the eggs one at a time, beating well after each addition (note: if mixture starts to curdle, add a tablespoon or so of the flour to the mixture). Place the prepared fruit mixture into a large mixing bowl, add the walnts, ground almonds and the creamed mixture, stir well, then add the dry ingredients. Spoon the mixture into the prepared cake tin, pressing into the corners if using a square tin. Press halved blanched aImonds in attractive pattern on top, if desired. Bake in slow oven (125 C, 300 F) for approximately three hours (small mix), or 4 1/2 - 5 1/2 hours (larger mix - reducing heat to 260 F for remainder of cooking time), until skewer inserted comes out clean. Remove from oven, prick lightly with fork and brush evenly with 1 - 2 tablespoons extra whisky (or brandy), cover with foil and leave till cold in tin. Remove from the tin, re-wrap in foil or clean tea towel and store in cool dry dustfree place. Each week, "feed" the cake with extra whisky (or brandy), turning the cake each time and moistening a different surface. Cake can be almond iced and iced, or served uniced which is more popular these days. Mixture is easily doubled or further multiplied. It seems a lot of work, but is actually a pleasure doing the various stages, and the fruit is ready when you want to make the cake. It smells divine and is beautifully moist. Merry Christmas! |
| 27 | Wish I had found this before making my xmas cake, I would then have remembered that it makes a large cake and to put it into 2 tins lol. cgvl - 2017-11-25 15:10:00 |
| 28 | pamellie wrote:
I make Alison Holst's 'Peter's Special Xmas Cake'. (I think that's it's correct name).
It is dark, moist, fruity and delicious!! 1/2 cup of sherry is that enough???
just seems so little for that much fruit, looking forward to making though slimgym - 2017-11-27 14:40:00 |
| 29 | No matter what recipe you use try adding a quarter teaspoon of curry powder to the mix. Adds to the flavour. dwyn5 - 2017-11-29 15:09:00 |
| 30 | dwyn5 wrote:
No matter what recipe you use try adding a quarter teaspoon of curry powder to the mix. Adds to the flavour. I agree, I now add ½ teasp curry powder along with my other spices. nauru - 2017-11-29 19:33:00 |
| 31 | This message was deleted. cleggyboy - 2017-11-30 13:17:00 |
| 32 | bump bev00 - 2018-11-25 01:52:00 |
| 33 | Hi, I did the Hillary Barry cake last night, it wasn't until I had put it in the oven, that I realised it had no eggs!!!
Has anyone made this and tried it? It looks nice, but I was worried it may be dry. This one is to give away, so want to give a nice moist cake
Thank you. dansac - 2018-11-28 09:54:00 |
| 34 | bump bev00 - 2019-11-27 22:38:00 |
| 35 | I might have a go at this one today https://www.stuff.co.nz/life-style/christmas/117752824/a-chr
istmas-cake-that-never-fails-to-impress Doesnt have any eggs??? Plus uses condensed milk for the sugar conent, I guess. I see another recipe further up this thread that has condensed milk. |
| 36 | Right...its in the oven. Am skeptical. Oh well...the proof will be in the pudding, so to speak. Takes 4 hours to cook. Dont think it will as nice as my Pineapple Xmas Cake as doesnt have the spices or essences. I bulked up 2 x 400g pkts of fruit mix with slithered almonds and cherries I had left over from the other cakes. It does have 1 tbsp of cinnamon, which seems a lot, but may be to compensate for the other spices. |
