cake cake cakety cake

sazzy6

Is it too late to make these? I seem to remember my mum making her in the summer. Can I still do this?

She also tops her with almond (in a pretty pattern) as none of us like icing. Would I just pop the almonds on top before cooking?

She also feeds hers, do I do the same with the small versions?

Kiwisaver_2

jennyjelly wrote: »

Oh this is a fantastic thread, what a brilliant idea!

Is there any reason you couldn't make them in muffin tins with paper muffin cases in? That would be so much easier.

I copied this recipe out of a magazine and am planning to make them - but not tried them yet as I will do them as required rather than ages in advance - they looked lovely in the picture:

Mini Christmas Cakes

600g Mixed Dried Fruit
2.5 Cups Hot Tea
1 teaspoon Vanilla Extract
1 teaspoon mixed spice
1/2 Cup Treacle
1/2 Cup Demerara Sugar
4 Eggs beaten
3 Cups SR Flour
1 teaspoon baking soda

To decorate: apricot jam, soft white icing, silver balls.

Preheat oven to 165c. Combine fruit, tea, vanilla, spice, treacle and sugar in a saucepan and simmer for 5 minutes. Leave to cool.

Fold in the beaten egg, flour and baking soda. Spoon mixture into greased muffin tins to two thirds full - should make about 20.

Bake for 20 minutes or until springy to touch. When cool brush the bottom side with apricot jam and decorate with cut-out stars from rolled out icing and decorate with silver balls (or whatever) sprigs of holly or something else pretty and Christmassy.

mum2one

Christmas Cake recipie - can be made in baked bean tins, small loaf tin etc

Traditional Xmas Cake -

Makes 1 round 23cm cake or 1 square 23cm cake

Ingredients

1/2 kilo mixed fruit
1/2 kilo sultanas
1/2 kilo currants
250g glace cherries
200ml rum,brandy or sherry
290g plain flour
2 tsp ground mixed spice
225g butter
225g soft brown sugar
5 large eggs
zest of 1 med orange
zest of 1 lemon
150g ground almonds.

Utensils etc
Large mixing bowl
string
baking paper
deep 23 cm cake tin / square or round depending on shape.

Method.

1. Put all the dried fruit (bar cherries), in a large mixing bowl, add liquor, (you can use orange juice instead).

2. Cover with clingfilm, leave for 24 hrs stirring ocassionally.

3. Line the tin with 3 layers of baking paper, wrap outsides with double layer, of brown paper. Preheat over to Gas 2, 150C or 130C if fan oven.

4. Rinse the cherries in warm water, pat dry with kitchen paper. Cut each one in half,

5. Sift the flour and mixed spice together, (use seperate bowl),

6. Cream butter and sugar together, beat in the eggs one at a time, beating well after each addition and adding a tablespoon of flour mix with each one.

7. Finely grate the zest of the orange + lemon, stir into the creamed mixture.

8. Stir in the rest of the flour mix, ground almonds, cherries and the dried fruit + alcohol mix. Mix well.

9. Put mixture into desired tin, pat top with damp fingertips.

10. Bake for 1 hour, reduce oven temperature to 140C / 120C (fan oven), gas 1 and bake for a further 3 hours or until a skewer in centre comes out clean.

Can cover tops with foil if browning too quickly.

11. Remove cake from cake tins, and cool completely on a rack, (leave baking paper on)

12. wrap in foil and store in a tin,

13. after a week, unwrap and pierce with a skewer, drizzle over 2 tablepsoons liquor,, wrap and store.

14. Repeat twice over 2 more weeks.

digressing slightly......
but the square cake is ideal to use as presents/ in hamper, as cut the cake into half, then half the other way, (leaving 4 quarters), and can be iced and rewrapped up.

xx
Traditional Xmas Cake -

Makes 1 round 23cm cake or 1 square 23cm cake

Ingredients

1/2 kilo mixed fruit
1/2 kilo sultanas
1/2 kilo currants
250g glace cherries
200ml rum,brandy or sherry
290g plain flour
2 tsp ground mixed spice
225g butter
225g soft brown sugar
5 large eggs
zest of 1 med orange
zest of 1 lemon
150g ground almonds.

Utensils etc
Large mixing bowl
string
baking paper
deep 23 cm cake tin / square or round depending on shape.

Method.

1. Put all the dried fruit (bar cherries), in a large mixing bowl, add liquor, (you can use orange juice instead).

2. Cover with clingfilm, leave for 24 hrs stirring ocassionally.

3. Line the tin with 3 layers of baking paper, wrap outsides with double layer, of brown paper. Preheat over to Gas 2, 150C or 130C if fan oven.

4. Rinse the cherries in warm water, pat dry with kitchen paper. Cut each one in half,

5. Sift the flour and mixed spice together, (use seperate bowl),

6. Cream butter and sugar together, beat in the eggs one at a time, beating well after each addition and adding a tablespoon of flour mix with each one.

7. Finely grate the zest of the orange + lemon, stir into the creamed mixture.

8. Stir in the rest of the flour mix, ground almonds, cherries and the dried fruit + alcohol mix. Mix well.

9. Put mixture into desired tin, pat top with damp fingertips.

10. Bake for 1 hour, reduce oven temperature to 140C / 120C (fan oven), gas 1 and bake for a further 3 hours or until a skewer in centre comes out clean.

Can cover tops with foil if browning too quickly.

11. Remove cake from cake tins, and cool completely on a rack, (leave baking paper on)

12. wrap in foil and store in a tin,

13. after a week, unwrap and pierce with a skewer, drizzle over 2 tablepsoons liquor,, wrap and store.

14. Repeat twice over 2 more weeks.

digressing slightly......
but the square cake is ideal to use as presents/ in hamper, as cut the cake into half, then half the other way, (leaving 4 quarters), and can be iced and rewrapped up.

xx

or this is another recipie that can be used, lighter than tradational cake, - great as you can mix and match the fruit, and again - can use for bean tins etc.

Fruity ChristmasCake.

Ingredients
200g glace cherries
225g plain flour
1 1/2tsp ground mixed spice
150g ground almonds
175g butter
175g light soft brown sugar
4 large eggs
grated zest 1 orange, + 1 unwaxed lemon
6 tbsp rum,brandy,or sherry. (or Orange Juice - non alcohol version)
1kg tropical dried fruit mix**

Method
1.Line a 23cm deep round cake tin or a 20cm square tin with 3 layers of baking paper

2.Wrap the outside with more paper,tie with string. Preheat the oven, 150C/130C (fan oven) /Gas 2.

3.Rinse the glace cherries, with hot water,cut into quarters and pat dry with kitchen roll.

4.Sift the flour and mixed spice together,add the ground almonds, and set aside.

5.Cream the butter and sugar together in a large bowl.

6. Then beat in the eggs one at a time,beating well between each addition, add a tablespoon of the flower mix with each egg.

7. Stir in the remainding flour mix, followed by the orange + lemon zest, cherries,dried tropical fruit, and alcohol or orange juice.

8.Put the mixture in the choosen tin,and make a shallow depression in the centre.

9.Bake for 1 hour, then reduce oven temp to 140C / 120C (fan oven) / Gas 1 and cook for another 2 1/2 to3 hrs, but after the cake has been cooking for 2 hrs, place a piece of cooking foil on the top to prevent it from browning.

10.Remove from the tin, and cool on a rack,- dont peel off the baking paper.

11. When totally cold wrap in cling film or foil and store in an airtight container.

tip - to test if it is cooked, insert a skewer (or clean knitting needle),in the centre of the cake, if it comes out clean its cooked, if its sticky cook for a bit longer.

Next stage - if your using alcohol.

1.After a week, !!!!! the cake with a fine skewer (or knitting needle), and spoon or brush over 2 tablespoons of the alcohol that u put in the recipie.

2.Continue to do this every week or two, until a week before you decorate.

forgotmyname

Brilliant original thread 4 YEARS!!!!! OLD!!!!!!


I read the original thread & thought re-using tins. Wonder how the chemicals they spray the inside of the tin react to
the heat from an oven. Then spotted it was posted in 2006...

sunrise27_2

I know this is an old thread but I want to make individual christmas cakes this year using the small baked bean tins, I'm thinking I should be making them now but how long do they keep and whats the best way to store them ??