recipe.

praxis2 - 2011-10-22 17:19:00

Xmas cake.
melt 1 tin of sweetened condensed milk,
125 grams of butter,
2 Tbsp golden syrup...
mix in another large bowl,
1 and 1/2 KG of mixed fruit with
2 cups of flour,
1/2 teaspoon each, nutmeg,cinnamon, mixed spice...
now add to that bowl the milk - butter mix,
4 beaten eggs,
1/2 teaspoon each almond, lemon, vanilla, rum essences...
lastly add
1/4 cup of milk with
1 teaspoon of baking soda added...
Bake 3-4 hours at 125 %c ,,, can take longer, depends on your oven.
I line my tins with corrugated cardboard, newspaper, finally non stick baking paper.
I am going to take a temperature of the center this year. The price of fruit etc, is getting up there, mistakes are costly.

pickles7 - 2011-10-22 17:30:00

My usual cake is a melt and mix cake that i have slightly adapted from one of those Womens Weekley - best ever cookbooks. I found it by accident once when my children were little. I really felt like a peice of fruit cake so I wrote a shopping list, put the 2 littlies in the pushchair and walked up to the shops. I got home, started cooking only to read the final direction - store for at least six months! I think they mean it keeps for at least 6 months but I was very good and kept it for the required time. Since then, I've made Christmas cakes - a little different each year - at labour weekend.

Last year, I found a Nigella recipe for a kahlua prune christmas cake. Doesn't even sound right I know but I gave it a go and ended up making three of them! Will make one again - - but closer to Christmas so we don't eat it prematurely.

gardie - 2011-10-22 18:32:00

Just posted my recipe for anyone interested. http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=855009&topic=13

gardie - 2011-10-22 20:11:00

gardie wrote:

My usual cake is a melt and mix cake that i have slightly adapted from one of those Womens Weekley - best ever cookbooks. I found it by accident once when my children were little. I really felt like a peice of fruit cake so I wrote a shopping list, put the 2 littlies in the pushchair and walked up to the shops. I got home, started cooking only to read the final direction - store for at least six months! I think they mean it keeps for at least 6 months but I was very good and kept it for the required time. Since then, I've made Christmas cakes - a little different each year - at labour weekend.

Last year, I found a Nigella recipe for a kahlua prune christmas cake. Doesn't even sound right I know but I gave it a go and ended up making three of them! Will make one again - - but closer to Christmas so we don't eat it prematurely.

Gardie are you willing to share your kahlua prune recipe also please

jaybee321 - 2011-10-22 21:25:00

I'll have to go looking jaybee - can't quite remember the name of it but will get back here tomorrow. I took a photocopy of it so it'll be around somewhere.

gardie - 2011-10-22 21:53:00

This message was deleted.

elliehen - 2011-10-22 22:05:00

Incredibly Easy Chocolate Fruit Cake by Nigella.
This makes an 8in cake that is about 3 inches high. I have put my quantities at the ends of the lines * and I make it in a 23cm tin.

Ingredients
12 1/4 ounces (350 grams) dried soft prunes, chopped *525g
8 3/4 ounces (250 grams) raisins *375g
4 1/2 ounces(125 grams) currants *265g (My recipe from the book says 175G originally rather than the 125 grams in this recipe).
6 1/4 ounces (175 grams) unsalted butter, softened *265g
6 1/4 (175 grams) dark muscovado sugar *265g
6 1/4 fluid ounces (175 ml) honey *265 ml
4 1/2 fluid ounces (125 ml) coffee liqueur * 3/4c Tia Maria or Kahlua
2 oranges, zested and juiced *3
1 teaspoon mixed spice * 1 1/2 tsp
2 tablespoons good quality cocoa *3 tbsp
3 free-range eggs, beaten * 5 small
5 1/4 ounces (150 grams) plain flour *225g
2 1/2 ounces (75 grams) ground almonds *115G
1/2 teaspoon baking powder *3/4 tsp
1/2 teaspoon baking soda *3/4 tsp
For decoration:
1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars
Directions
Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep ( *23cm ), round loose-bottomed cake tin ( *I use a normal one) with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined. (I like to cool it a little longer so that it feels cool. I find that after 30 mins its still a little too hot)

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. (I like to cook it a little longer until its well cooked)

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

** Sorry there are so many comments but I hate giving people recipes that don't turn out like mine - they complain! I always put a few extras notes in now. And I don't use currants - instead I use sultanas or extra raisins.

gardie - 2011-10-23 07:11:00

Gardie I just saw this post about the Prune and Kahlua cake - awesome - do you think this is better than the other Xmas cake recipe you posted .... would this one last till xmas?

mattdylan - 2011-10-27 16:42:00

Hi again mattdylan. The two cakes are very very different. The other one is a great keeping cake whereas I wouldn't keep this one for more than two weeks (I do remember reading that somewhere - maybe in the original book). This is a dense fruity chocolatey cake - not a traditional fruit cake. I do make both - and enjoy both - they are just different. Good way to use your kahlua though. I'm not sure that oldies would see it as a Christmas cake though. I make it at Christmas cos the cost it too much as an everyday cake!

gardie - 2011-10-27 20:22:00

http://www.sunbeamfoods.com.au/recipe-library/christmas-reci
pes/indulgent-fruit-nut-cake

This is my absolute favourite recipe. Have made it for the past couple of years - prior to making this I didn't even like christmas cake

rchelley - 2011-10-27 21:20:00

rchelley wrote:

http://www.sunbeamfoods.com.au/recipe-librar
y/christmas-recipes/indulgent-fruit-nut-cake

This is my absolute favourite recipe. Have made it for the past couple of years - prior to making this I didn't even like christmas cake

That sounds devine - might be another i'll have to add to my repertoire.

gardie - 2011-10-28 06:34:00

Me too. thanks rchelley

clair4 - 2011-10-28 09:30:00

overnite xmas cake is my fav..takes abit of time setting the tin up but so worth the effort. Overnite Gingerale Xmas Cake
Soak 1 kg of Mixed Fruit (I use the pams stuff from paknsave) in 1/2 of a 1.5ltr bottle of gingerale overnite!, drain the next morning in a colander. Cake tin preparation: (most important but worth it). On the bottom you need to put a layer of cardboard, then 2 layers of newspaper then a layer of brown paper then a layer of greaseproof paper then on the sides you need to do the same but no cardboard....its sorta painful BUT makes it all worth while...(my round cake tin is 20cm across) Beat together: 225g softened butter, 225g white sugar, 4 eggs added one at a time, Then add to that mix: 3c flour, 1 Tbsp golden syrup, 1tsp baking powder, a good dash of curry powder!, 1tsp of rum or brandy essence, 1tsp of vanilla essence, 1tsp of almond essence, DON'T PREHEAT YOUR OVEN!, Bake at 130-140'c for the first 2.5hrs then at 100'c for 1.5hrs = altogether 4hrs, Can put a layer of tinfoil loosley ontop to stop it going to brown if you need to...to store wrap in greaseproof paper, then brownpaper then newspaper then gladwrap or in a cake tin.

Edited by purplegoanna at 9:48 am, Fri 28 Oct

purplegoanna - 2011-10-28 09:46:00

purplegoanna wrote:

overnite xmas cake is my fav..takes abit of time setting the tin up but so worth the effort. Overnite Gingerale Xmas Cake
Soak 1 kg of Mixed Fruit (I use the pams stuff from paknsave) in 1/2 of a 1.5ltr bottle of gingerale overnite!, drain the next morning in a colander. Cake tin preparation: (most important but worth it). On the bottom you need to put a layer of cardboard, then 2 layers of newspaper then a layer of brown paper then a layer of greaseproof paper then on the sides you need to do the same but no cardboard....its sorta painful BUT makes it all worth while...(my round cake tin is 20cm across) Beat together: 225g softened butter, 225g white sugar, 4 eggs added one at a time, Then add to that mix: 3c flour, 1 Tbsp golden syrup, 1tsp baking powder, a good dash of curry powder!, 1tsp of rum or brandy essence, 1tsp of vanilla essence, 1tsp of almond essence, DON'T PREHEAT YOUR OVEN!, Bake at 130-140'c for the first 2.5hrs then at 100'c for 1.5hrs = altogether 4hrs, Can put a layer of tinfoil loosley ontop to stop it going to brown if you need to...to store wrap in greaseproof paper, then brownpaper then newspaper then gladwrap or in a cake tin.

What about wrapping the cardboard around the outside of the tin - would be easier but would it have the same effect???

gardie - 2011-10-28 16:29:00

gardie I open up a newspaper flat and fold it from the bottom about 3 maybe 4 times. It needs to be a higher than the top of the tin. Wrap it round the tin and staple it. It will stay there if you do it carefully. Much easier than putting on the inside of the tin. My sil does wedding cakes and only ever lines her tins with foil. I do it also and they come out perfectly. Carefully push it into all the corners.

samsnan - 2011-10-28 16:55:00

This message was deleted.

52many - 2011-10-28 17:50:00

52many wrote:

bumping for gardies prune cake

The credit belongs to Nigella!

gardie - 2011-10-28 19:02:00

I made this one last year and everyone liked it.
"I think that it's a great recipe.....so here it is again for those of you who wish to make it, Posted by darlingmole

1kg dried fruit (of your choice)
2 C orange juice OR 2 C strong black coffee (soak overnight)

Next day stir in
2 C flour
4 t Baking powder
1 t spice (or your choice; mixed or cinnamon?)
Pour into a greased tin and cook @ 180 deg C for 1-1/2hrs.
Turns out moist and freezes well.
ps: somepeople like the dried fruit soaked in sherry but I think that's a blatant waste of alcohol haha!

Quote

nauru (108 ) 8:31 pm, Mon 20 Dec #10"

Edited by margyr at 8:19 pm, Fri 28 Oct

margyr - 2011-10-28 20:18:00

morning bakers, baked another two xmas cakes last night.thats nothing in itself,except,for the first time in my years of baking, i made a diabetic one. and its turned out great. i could imagine, the structure of the cake with the usual brown sugar. i have just exchanged one vice for another. this cake has a cup and half of whiskey. by xmas, shell be tastie.. ps i used a sugar liquid supplement..

badams1 - 2011-10-29 09:09:00

I normally don't buy in cakes etc but was at a friends last year and had some of her xmas cake it was really delicous I raved about it until she confessed she brought it at Couplands so they will be making mine this year it really was that good.

tommydog - 2011-10-30 23:50:00

Indulgent Chunky Christmas Cake

Preparation Time:
25 mins
Cooking Time:
1 hour 25 mins
Ingredients:
150g Sunbeam Whole Turkish Apricots, (reserve 10 for decoration)
150g Sunbeam Brazil Nuts
100g Sunbeam Glace Cherries (reserve 6 for decoration)
120g Sunbeam Blanched Almonds (reserve 6-8 for decoration)
110g Sunbeam Macadamias
100g Angus Park Dried Apples, (reserve 6 for decoration)
100g Angus Park Pears, (reserve 4 for decoration)
100g Angus Park Figs
200g Dark chocolate
2 eggs
½ cup brown sugar
100g butter softened
¼ cup self-raising flour
½ cup plain flour
1 tbsp orange liqueur*
Apricot Glaze
¼ cup apricot jam
2 tbs caster sugar
3 tsp orange liqueur
Method:
1.Preheat oven to 150°C
2.In a large bowl combine coarsely chopped fruit, nuts and chocolate.
3.Using an electric mixer beat eggs and brown sugar until thick and creamy. Add softened butter and beat for 30 seconds. Stir in sifted flours and liqueur until well combined. Pour mixture onto fruit and nuts and gently mix until well coated.
4.Spoon into a greased and baking paper lined 21cm x 13cm x 7cm deep loaf pan and bake for 1 hour 25 minutes. Allow to stand in pan for 15 minutes before turning out onto a wire rack to cool completely.
5.Gently heat glaze ingredients in a small saucepan until sugar is dissolved. Increase heat and boil glaze for 45 seconds – do not stir. Strain glaze then drizzle a little of the glaze on top of the cake and arrange reserved fruits and nuts decoratively. Drizzle with remaining glaze. Serve cut into thick slices.
Notes:
Orange juice can be substituted for Orange liqueur

bev00 - 2012-10-29 22:54:00

nigellas cake is a fav every christmas in this house!

rubyjane11 - 2012-10-30 07:01:00

Um l made Nigella's one and we ate it and l have been churning out Alison Holst's Golden Christmas cake as it keeps getting eaten and everyone is raving about it so l have another lot of fruit soaking in a plastic bag with white wine on the table now
l have adapted the recipe to suit me by soaking the fruit for 2 days instead of heating it and l put in more wine than she does
l will dig it out if anyone wants it

l have also made Alison's pineapple one and Gardies one she usually makes and also l made Bea2 cake and it smells so nice

griffo4 - 2012-10-30 10:36:00

We don't like Christmas cake at all in our house but every year my auntie has one sent to us from a bakery in the US but we don't like pecans either so we share it with our friends whenever we have to take a plate - everyone else loves it except us!

http://www.collinstreet.com/pages/online_bakery/pecan_cakes

sarahb5 - 2012-10-30 11:36:00

This is our favourite Christmas cake.. with this updated recipe from earlier posts in Trademe Recipe's... and an easier way to prepare tins - see next post, which makes it even easier to prepare and make. Though there's lots of writing here.. the cake itself is simple to make.. see below..

The recipe makes either a large (roast tin size) cake, or three medium cakes - which is what I do..
No sugar or eggs are in this recipe.
It freezes beautifully.
The recipe can be halved easily also.

Note - in earlier posts for the recipe, I included that 250gms of butter could be used instead of the 500gms included below.. I've returned to using 500gms as the cake has a better texture once cooked, rather than the slightly uncooked look, even once cooked fully, that results from using 250gms.
Christmas Cake:

The day/night before baking the cake/s:
Mix together in a large ceramic, glass or similar bowl - not metal or plastic:
1.75kg dried fruit of your choice (I use a mix of sultanas, sticky raisins (Sunbeam brand - sold in a box) and currants.
2 packets glacé cherries, chopped or left whole. (optional)
1 packet mixed peel (optional)
2 x 440gm cans crushed pineapple, including the juice.
3 cups (750mls) cold water (from the cold tap, not chilled)
Cover and leave overnight.. the pineapple juice and water will be absorbed by the fruit.

Next day, when ready to make the cake:
Place the bottom double layer of foil on a rack that's placed about 1/3rd of the height from the bottom of the oven.
Preheat oven to 120°C.

Melt 500gms butter
Add contents of two tins of sweetened condensed milk - I use the lite product - any of those available can be used.
Stir in 2 tsp baking soda, just before adding to the cake mixture

Sift together:
4 cups flour
4 tsp baking powder
1/2 tsp salt
2 tsp nutmeg
4 tsp cinnamon
4 tsp mixed spice
2 teaspoons ground ginger

Add the butter mix to the fruit and stir together well..

Add the flour mix and stir together very well.

Don't forget to have everyone make a wish - close your eyes as you stir the mix.. and wish! :-)

Divide the mix between the tins.
Use a spoon to press the mix down well, and level the mix across the top.
Place the tins on the foil in the oven, and place two layers of foil over the top, so it's resting on top of the foil that's around the sides of the tins..

Bake for 1 & 1/2 hours, then if you want, decorate the top with a mix of almonds and cherries - or your preferred mix of nuts and cherries.
I place them on top of the cakes when they're partly cooked so the nuts and cherries don't sink into the mix, taking the cakes, one at a time from the oven, decorating, then returning them to the oven.

Continue baking for 1 & 1/2 hours more and check in the centre with a skewer – continue cooking, checking regularly, till the skewer comes out clean.
Depending on the size of the cake/s, this could be several hours longer - the longest mine have cooked is 7 hours when the cakes were quite high - the cakes remain beautifully moist and don't dry out.

Once cooked, remove from the oven, and place the tins on a cooling rack, Leave the foil around the tins so the cakes cool slowly, then cover with a tea-towel.

Leave overnight in the tin to completely cool. Remove from tins carefully.

I prefer to freeze my cakes, unless making them a short time before they're needed. I wrap the cakes in three layers of plastic wrap before freezing - as they don't freeze hard, the flavours continue to develop - and there's no risk of the cake being affected by any mould during humid summer weather.

This is the best cake recipe I’ve ever made for Christmas’, Wedding's, 21st's, Christening's and other special occasions..

juliewn - 2012-10-30 21:59:00

Tin preparation

The tins can be prepared the day before if you prefer.. I did this when I made the cakes this year - which saved some time on the day I baked them. I then placed the prepared tins in the fridge overnight, due to the butter being used to grease the tins. Remove from the fridge an hour or so before mixing the cakes so the tin's reach room temperature.

Lightly grease the bottom and sides of the tins you'll use - round, rectangle or square are all fine.. and line the bottom of each with baking paper.
Line the sides with baking paper also, bringing the baking paper 5-6cm higher than the sides of the tins. Use a little butter to stick the ends of the paper together.

Cut lengths of foil, long enough to go around the perimeter of the tin/s, then fold that in half or thirds lengthwise, resulting in the foil being two or three layers thick.
Make it so it'll be 5-6cm higher than the sides of the tin - the same height as the baking paper.
Place this folded strip around the tins, stapling the foil together where it overlaps.
The day after baking, when you've finished using the foil, wipe it with a damp sponge or cloth to remove any mixture that might be on them.
Leave the foil to dry fully, then fold together and store them all together in a bag for next year.

Place two layers of foil over a rack that's about 10cm from the bottom of your oven.
Prepare two more layers of foil the same size, so they'll go right across the top of the cake/s once you've put them in the oven.

juliewn - 2012-10-30 22:00:00

Was given this receipe many years ago and be for you ask I have not left anything out this is all that is in there really easy to make
Soak overnight 1 kg mixed fruit any you like in 2 cups of orange juice
next day add 2 cups self raising flour mix well. Cook for 2 hours at 150c in an 8 inch (sorry dont know the cm size) tin. Nice all year around but for xmas I replace 1/2 cup of orange jucie for Brandyor sherry. and have also added nuts at different time

dairymaid - 2012-11-02 12:31:00

RICH FRUIT CAKE

This is a pre metric measure recipe, so you will need to convert to grams unless you are like me and still have you old scales in pounds and ounces.

¾ lb Butter
¾ lb Brown Sugar
1 Tablespoon Golden Syrup
6 Eggs
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 Teaspoon Mixed Spice
Very Small Teaspoon Baking Soda
1 Tablespoon Rum (more or less as you like)
1lb Flour
1 Jar Blackcurrant Jam
2x 1kg Bags Tasti Mixed Fruit
1 Packet Pecans
1 Packet Glace Cherries
1 Packet Blanched Almonds

Prepare 2 regular cake tins or be like me and use a roasting dish lined with baking paper. Cream butter and sugar, add beaten eggs and golden syrup. Sieve in flour with spices and salt and baking soda added. Add fruit and black currant jam and whatever quantity of rum. Mix well. After lifting heavy mixing container ( I have taken to using my big soup saucepan) and unloading mix into baking dish, arrange almonds, cherries and pecans in decorative pattern (or randomly) on top. Bake at 120 degrees centigrade 3 ½ to 4 hours.

Quotemaryteatowel1 (148 ) 12:14 pm, Tue 6 Dec #2
Annabel Whites Recipe which I made yesterday, it looks and smells delicious. I used the orange juice in the cake, and poured brandy over after cooking. She says her sister-in-law who does not like fruitcake, ate the whole lot in two weeks.......:-))
edited to say I just used a well lined metal tin

http://images.trademe.co.nz/photoserver/92/197310492_full.jp

g

This is a super recipe and you will simply love the results. It makes a great Christmas present!

You can even make it on Christmas Eve and it tastes great the next day - without any worries about careful aging with brandy and special care. Investing in a wooden baking cake container makes great sense for this cake as you will want to make it often and it saves so much time fiddling about with bits of newspaper for the layering.

Try a piece with a good cheese, a good friend and a glass of port.

Ingredients:
1 kg dried fruit (I use a mix of raisins, currants and sultanas)
250g chopped apricots
250g butter
1 cup brown sugar
1/2 cup brandy
1/2 cup cold tea
4 tsp finely grated orange rind
2-3 tsp finely grated lemon rind
1 Tbsp treacle
5 large eggs, lightly beaten
2 cups high grade flour
1 tsp baking powder
1/2 tsp baking soda
Whole blanched almonds
Extra brandy

Method:
Line a deep 23cm round or 20cm square cake tin with three layers of paper, bringing the paper 5cm above the edge of the cake tin.
Combine all the dried fruits in a large pot. Add the butter, sugar, brandy/orange juice and cold tea/water.
Stir over heat until butter is melted and sugar is dissolved. Simmer, covered, 10 minutes; cool to room temperature.
Stir in orange and lemon rind. Add treacle and eggs. Then sift and add dry ingredients.
Mix in with gentle, folding movements. Spread mixture evenly into the prepared tin, decorate the top with almonds.
Bake in a slow 150degC oven for 21/2 -3 hours. When the cake comes out of the oven, splash with a little extra brandy over the top of the cake.
Cover hot cake with a few clean tea towels and leave to cool in the pan, preferably overnight.

Edited by rainrain1 at 2:37 pm, Tue 6 Dec

Quoterainrain1 (7 ) 2:35 pm, Tue 6 Dec #3

bev00 - 2012-12-05 23:07:00

griffo4 wrote:

Um l made Nigella's one and we ate it and l have been churning out Alison Holst's Golden Christmas cake as it keeps getting eaten and everyone is raving about it so l have another lot of fruit soaking in a plastic bag with white wine on the table now
l have adapted the recipe to suit me by soaking the fruit for 2 days instead of heating it and l put in more wine than she does
l will dig it out if anyone wants it

l have also made Alison's pineapple one and Gardies one she usually makes and also l made Bea2 cake and it smells so nice

Hi Griffo - you golden christmas cake recipe pretty please, if you would be so kind - I dont think I have come across that one. Thanks in advance and merry christmas to all.

gr8stuf4me - 2012-12-06 10:09:00

????????

r.g.nixon - 2012-12-06 20:32:00

Bumping for griffo's golden christmas cake recipe

gr8stuf4me - 2012-12-07 12:29:00

Bump

lindylambchops1 - 2013-10-12 20:02:00

it's that time ...

bev00 - 2014-10-13 00:48:00

has anyone made a different xmas cake as in:

gluten free
grain free
etc

motorbo - 2014-10-13 08:13:00

I used to make the pineapple cake but I would really love a dark, moist cake recipe if anyone has one.

slimgym - 2014-10-13 15:06:00

Gluten Free Christmas Cake 850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam
Method
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve. This is beautiful, just like ordinary Christmas Cake - Enjoy

Note Alcohol for coeliacs - Standard ales and beers contain malt
(fermented barley). These are not allowed under current NZ Food Standards. Spirits (distilled beverages) and wine are gluten free eg whisky, brandy, gin, vodka, fruit liquers and wine are allowed

Quote

melford (2

nanee2jlp - 2014-10-13 15:55:00

Trusty old original recipe book Edmonds Rich Xmas cake. Made 6 over the weekend, all done and dusted now for Xmas.

kay34 - 2014-10-13 16:54:00

samsnan wrote:

gardie I open up a newspaper flat and fold it from the bottom about 3 maybe 4 times. It needs to be a higher than the top of the tin. Wrap it round the tin and staple it. It will stay there if you do it carefully. Much easier than putting on the inside of the tin. My sil does wedding cakes and only ever lines her tins with foil. I do it also and they come out perfectly. Carefully push it into all the corners.

My Mum, Aunties & Gran always did this when making rich fruit cakes. They also folded a piece of brown paper to cover the cake and removed it halfway through baking. This is a method I have always used too and have had good results without all the fuss.

nauru - 2014-10-13 19:29:00

I use this recipe and get rave reviews ! http://www.stuff.co.nz/dominion-post/capital-life/in-the-kit
chen/8006752/A-fruit-cake-to-delight-the-taste-buds

appletrees - 2014-10-13 19:36:00

Badams1 , could you put your Diabetic fruit cake recipe up please , it sounds wonderful

el.ken - 2014-10-13 22:02:00

pickles7 wrote:

Xmas cake.
melt 1 tin of sweetened condensed milk,
125 grams of butter,
2 Tbsp golden syrup...
mix in another large bowl,
1 and 1/2 KG of mixed fruit with
2 cups of flour,
1/2 teaspoon each, nutmeg,cinnamon, mixed spice...
now add to that bowl the milk - butter mix,
4 beaten eggs,
1/2 teaspoon each almond, lemon, vanilla, rum essences...
lastly add
1/4 cup of milk with
1 teaspoon of baking soda added...
Bake 3-4 hours at 125 %c ,,, can take longer, depends on your oven.
I line my tins with corrugated cardboard, newspaper, finally non stick baking paper.
I am going to take a temperature of the center this year. The price of fruit etc, is getting up there, mistakes are costly.

I made this last year....the best cake I've made for a long time!!

rarogal - 2014-10-14 15:15:00

Goshel ken, I have just stumbled into this thread , it must be three years old..That diabetic fruit cake , would be a classic recipe, but instead of brown sugar, I used the liquid sugral.. Having read several of these recipes, I note ..none of you bakers add three ingredients that make a huge difference to flavour.. that being ..tsp of curry powder, tablespoon of cocoa..to darken and 2tsp of coffee dissolved in water..as in a cup of coffee.. now ill have to die. have given my secrets away..lol

badams1 - 2014-10-14 18:50:00

Someone was looking for this.

Very Rich Boozy Fruit cake( true to title )
Put into a large Pot :--
1 lb Raisins 2 ozs chopped nuts (Pecan or )
2 ozs chopped cherries, 2 ozs chopped Prunes
8 ozs currants 4 ozs mixed peel
1 teaspn vanilla essence
2 teaspns bitters 1 table dark suger
2 teaspns mixed spice 1/2 teaspn salt
3 table spoons each of the following :-- Brandy, Rum, Cherry brandy, Port . Water .
Mix all together put on LOW HEAT for just 15 minutes , JUST TO HEAT.and stir . only has to just heat dont dare leave it.
Put in glass bowl in your fridge and leave 5 days before you make the cake
on 6 days later.
9 ozs. flour 9 ozs butter 9 ozs Demara sugar 5 eggs.
beat this all together in mixer at once, then add the fruit mixture mix well.
Bake in a well lined tin 150*c 3 - 4 hours till cooked
As stated VERY Rich and VERY Boozy.
cut very small pieces to serve. for those who like this, it is super. I Don't think it would be a great keeper, which ever way you look at it.
I have made this on request only 3 times. Quite expensive to make, and oh so very ,well, you know what . Lovely

Quote
bea2 (123 ) 2:19 pm, Fri 14 Sep #92

Angostura Bitters are, as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Bitters are used to flavor and add a dry zest to cocktails and cooking. Because of their function as a digestive aid and appetite stimulant bitters are often used in before- and after dinner cocktails (aperitifs and digestifs).
When using bitters in cocktails it is important to be cautious as a little too much can ruin the cocktail. Generally, bitters also have a high alcohol content and should never be used in non-alcoholic drinks.
You can buy at your bottle store. never overuse it , I mean' DONT' put in that extra one for the road
I think I used a 22 or 24 cm tin. but of course I line my tins well. and I allow for that
As for storing a rich fruit cake depends on what you have in it. If you use Pineapple or raw fruit, then it should be kept in a fridge. Best to wrap it in a cotton cloth. A very rich cake takes about 4 weeks to really cool down before it is iced.

Quote
lindylambchops1 (39 39 positive feedback) 8:53 pm, Sat 12 Oct #1

bev00 - 2014-10-14 22:31:00

gr8stuf4me wrote:

Hi Griffo - you golden christmas cake recipe pretty please, if you would be so kind - I dont think I have come across that one. Thanks in advance and merry christmas to all.

l am so sorry l have just seen this nearly a year late but here it is anyway
This is from Cooking for Christmas book by Alison and Simon Holst

Alison Holst's Golden Christmas Cake

23 cm round or square tin cake

about 1 cup each cubed crystallised mango,papaya, pineapple, melon (l could not get melon so put in apple pieces or added extra of others above) a total of 1 kg

1 cup sultanas

1 cup dried cranberries or extra sultanas

1 cup white wine (l use about 2 cups, see below)

1/2 - 1 cup glace cherries

250 g butter

1 cup sugar

5 large eggs

1 cup ground almonds

1 teaspoon vanilla

1/2 teaspoon almond essence

grated rind of 1 orange and lemon

1 1/2 cups high grade flour

1 1/2 teaspoons baking powder

Cut fruit into cubes with scissor or a sharp knife

Add sultanas and cranberries

Now this is my part, l put all the fruit, including cherries, in a sealable plastic bag on the bench and pour in over 1/2 a bottle of wine and every time l walk passed l turn the bag over for 2 days and add more wine if needed to plump up the fruit

Alison's way is
Simmer fruit and wine in a covered frypan for five minutes or until nearly all the liquid is absorbed, then leave to stand in covered pan overnight or for 8 hours to soak up remaining liquid (Fruit will have a beautiful jewel like appearance) Stir in quartered cherries, if using

In a food processor or large bowl, beat the soft butter and sugar until creamy
Beat in eggs one at a time, adding a spoonful of ground almonds after each one
Beat in essences, remaining ground almonds and the finely grated citrus rinds, then sift in the flour and baking powder

Combine the cake mixture and the cold prepare fruit using your hand and spread the mixture evenly in prepared tin

Bake 150 C (140 C fanbake) for 45 minutes then at 130 C (120 C fanbake) for 1 1/2 to 2 hrs
Check with skewer

When cooled wrap loosely with baking paper then refrigerate
For best flavour leave a week before eating
Can ice

Edited by griffo4 at 1:57 pm, Wed 15 Oct

griffo4 - 2014-10-15 13:50:00

White chocolate mud cake - we don't like fruit cake - although I recently discovered a recipe for cranberry and almond cake which sounds yummy

Edited by sarahb5 at 8:45 pm, Wed 15 Oct

sarahb5 - 2014-10-15 20:44:00

This thread, got me motivated. All ingredients on the bench waiting for tomorrow....There will be nice smells wafting from the cookhouse tomorrow... cheers

badams1 - 2014-10-17 07:36:00

I made Gardies Melt n Mix Christmas cake last year it was superb. Will make it againat Labour Weekend

crails - 2014-10-20 07:48:00

Labour weekend is coming soon - so bump

uli - 2015-10-13 13:36:00

Must get my fruit ready for soaking over Labour Weekend

crails - 2015-10-13 22:28:00