cake recipe needed......

nursemolly · 1 October 2007 at 10:27AM

....for a really really moist fruit cake.
any ideas so it doen`t turn out too dry as mine usually do, and end up being served with custard!!!!!!!
many thankx
molly
xx

nursemolly · 1 October 2007 at 1:22PM

just found this on delia online and its yummy..
For the measure i actually have alway used a mug, i have been making this cake since i was about 10 before i realised that a cup was a standardised american measure. it still works and I haven't deviated from it.
1 cup sugar
1 cup currats
1 cup raisins
1 cup water
40z marg
1sp bicarb of soda
1tsp ginger
1 tsp mixed spice
to be added later
2 cup flour
2 eggs
place all ingredients (minus flour and eggs) in a pan and bring to the boil, boil for a few minutes and then turn off the heat and allow to cool.
once cool add the flour and eggs and mix. place in a sqaure tin and cook in a moderate oven(gas mark 4/5) for 45 minutes to an hour or untill cooked.
There is no reason why you cannot turn it into a fruit cake by omitting the ginger and adding a tub of cherries instead.

THIRZAH · 1 October 2007 at 2:17PM

This is another boiled fruit cake recipe-my grandmother used to make it as a round cake and bake it for 2 1/2-3 hours at gas mark 3 but I divide the mixture between greased, lined ,two loaf tins and bake them at the same temperature for 1-11/2 hours.

It doesn't matter what size cup you use as long as you use the same size throughout the recipe. I use a small mug.

Place 1 cup water, 1 cup sugar, 4 oz marg and 1 lb mixed dried fruit in a saucepan. Bring to boil slowly and simmer for five minutes.Allow mixture to cool , preferably overnight. Add 2 cups SR flour and an egg.Then bake.

MRSMCAWBER · 1 October 2007 at 2:43PM

Hi there this is a seriously squidgy fruit cake.... i always used a family recipe, then tried this one - and we even have folks who aren't fruit cake fans (me included)loving it...

It seems a bit odd to make but is soooo easy and seriously gorgeous

10 oz sultanas
10 oz raisins
10 oz currants
6oz glace cherries - i wash off the syrup and cut some into 1/2s 1/4s
6oz mixed peel - if you don't like i add extra cherries or dry cranberries
1/4pt brandy/rum - I have also used cherry/ brandy/ port etc and its lovely
2 tbsp sherry - optional.....I use extra alcohol
2tbsp orange juice- optional
8oz SR flour
3oz ground almonds
1 heaped tsp mixed spice
1tsp ground nutmeg
1tsp ground cinnamon
1/2tsp ground cloves
8oz butter - room temperature
8oa dark muscavado sugar
6 eggs
zest and juice 1 large unwaxed lemon

soak all the fruit in the alcohol and juice, store in an airtight container in a cool, dry place for at least 1 month. Stir every few weeks and if they seem to be drying...add more alcohol :T

When its time to make the cake.....
heat the oven to 150c/fan 130/gas 2
grease n line an 8" round deep cake tin...tie a double layer of greaseproof around the outside of the tin to protect ...

Blitz the fruit in 3 batches in a processor - blitzzing the final batch only lightly ....
mix the flour, almonds and spices in a large bowl and stir in the fruits...don't worry if it seems stiff
Cream the sugar and butter together with an electric whisk until light n fluffy
beat in the eggs one at a time
stir into the fruit mix a bit at a time -along with the lemon zest n juice.
tip into the tin and smooth...then create a small dip in the middle (will finish with a flatter top that way)
bake for 1 1/2hrs....then reduce the heat to 140c/120fan/gas 1 and bake for 3-3 1/2hr (4 hours in a gas oven)...take care it doesn't overcook.
Insert a skewer into the cake and it should come out clean...
allow to cool slightly and then remove from the tin and leave on cooling rack - if you tip it so the top of the cake is on the rack you will have a flatter surface to decorate;)

Store in a double layer of greaseproof, wrapped in foil until ready to ice.... you can stor for upto 3 months...every so often feed it by making smalle holes in the top with a skewer and pouring in brany, rum...

If anyone wants to try this but has any questions about my rambling please feel free to give me a shout... trust me though this is the most gorgeous cake i have ever eaten....

whatatwit · 1 October 2007 at 2:57PM

Mrs Mc, in your cake making opinion, what difference does the blitzing of the fruit make?

I'm very tempted to try this cake. :think:

nursemolly · 1 October 2007 at 3:15PM

mrs mc...your recipe sounds yummy.. but will i remain sober after eating it to appreciate it.....lol

MRSMCAWBER · 1 October 2007 at 3:24PM

Hi there

Sober mmmm not quite sure..well i guess that the alcohol that goes into it before it is cooked will all evaporate and just leave the flavour, so the only "alcohol" in it will be if you feed it any extra..which i must admit..i do

.. well it is christmas

Whatawhit

Blitzing the fruit down makes the cake moister and i have even had my nieces - who hate fruit cake, try it and love it :T ..mind you i can also get them to eat my mincemeat n xmas puds too now..but they won't eat any other:rotfl:
My mum used to do wedding cakes as a side line and we always used her old recipe..i just tried this one for a change - but everyone who has had one now only wants that one..it is seriously sticky and so tasty

OOOHHH whilst i think about it..a tip... when you get your dried fruit... they now sometimes have oil added

look on the back and if they do..before i start i tip my currants/raisins/sultanas in to a colander and pour boiling water over it and then drop on a tea towel to dry off a bit...and then carry on as usual. We only figured this out after baking a cake years ago that just kept on oozing, even though it was cooked for much longer usual..the oil had altered the balance...
Would hate you to have problems

sandy2_2 · 1 October 2007 at 3:41PM

I think soaking the fruit in tea or something alchoholic is the secret to a moist fruitcake, That's what I do

Bunny200 · 29 December 2008 at 10:16AM

Ages ago you posted a receipe for Xmas Cake and I just wanted to say Thanks a lot! It was gorgous, I've never made xmas cake before and was a little bit nervous as to how it would turn out but its so moist and yummy, its the best cake I've ever eaten and will definatly do it again next year!!!!!!!! Everyone thought it was great and my brother even took some home with him! I thought I'd have loads left and we would be eating it for ages but its going really quickly. :T :T :T :T :T
Even got a Picture for you!

PLEASE READ BEFORE POSTING

cake recipe needed......

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free