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Moist Fruit Cake
Sat 9-Jul-11
7:50 pm
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Nanny Cook
East Sussex

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Hi all

I am sure that I read somewhere that if you put a bowl of water in the oven along with your fruit cake, it will keep it moist.  Am I dreaming this or is it so?

Sat 9-Jul-11
9:04 pm
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Terrier
York

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Not heard that one, but I always make a boiled fruit cake, Nigella Lawson makes a good one, it's in her Christmas book.

Sun 10-Jul-11
8:53 am
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Hattie
Bucks/Oxon Border

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Quote from Nanny Cook

Hi all

I am sure that I read somewhere that if you put a bowl of water in the oven along with your fruit cake, it will keep it moist.  Am I dreaming this or is it so?

 

Hi NC, 

This doesn't sound right to me......after all when I bake bread I put a pan full of water in the bottom of the oven to crisp up the crust.  It seems to me that you need to soak the fruit for a very long time so they are very plump & moist then cook the cake with plenty of layers of foil or brown wrapping paper round the outside of the cake pan ( to stop it burning). Big fruitcakes take a long time a-cooking. 

I rely on Mary Berry's advice when baking cakes....she is my cake guru. Try one of her books.

Good luck wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 10-Jul-11
9:17 am
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Hattie
Bucks/Oxon Border

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Ah-ha.....it appears I am wrong.  doh  sorry

I just looked it up on the internet & found this......

 

http://whatscookingamerica.net/Q-A/fruitcakesec.htm

 

I will keep looking in case there is more info out there.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 10-Jul-11
11:05 pm
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Shereen
Near Belfast, Northen Ireland

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My mum soaks her fruit really well before putting it in the cake, and often adds a coarsely grated apple into the mix to keep things moist.

Mon 11-Jul-11
9:36 am
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Nanny Cook
East Sussex

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Hattie said:

Ah-ha.....it appears I am wrong.  doh  sorry

I just looked it up on the internet & found this......

 

http://whatscookingamerica.net/Q-A/fruitcakesec.htm

 

I will keep looking in case there is more info out there.

Thank you very much for that Hattie, I should have added that I have a fan oven which I understand can dry food out. chef

Mon 11-Jul-11
9:41 am
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Nanny Cook
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wave Thanks to everyone who gave me tips about a moist fruit cake  - I won't be able to fail in the Peacehaven Horticultural Show if I try them all!  welldone

Mon 11-Jul-11
9:46 am
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Hattie
Bucks/Oxon Border

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wave  Good Luck with the competition Marilyn

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 13-Jul-11
5:01 pm
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JoannaS
Latvia

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I seem to remember my Gran used to store the cake with an apple but never dared to try it as I thought it would go mouldy. I always stand my mixture for around 24 hours before cooking to allow the fruit to absorb the moisture and then add more if it looks a little dry. I always soak mine with some sort of alcohol too, once a weekcheers

Wed 13-Jul-11
6:27 pm
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devongarden
Devon, UK

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I always have a pan of water in the oven when I bake mine. I pour brandy over the cake--as much as it will hold, which isn't too much, wrap it in cling film and then in foil. Not long before it is wanted I unwrap it and pour on more brandy. smile

I now tend to make two every other year and store one for a year, once I unexpectedly was away for Christmas and used a two-year old cake which was fine. So far they have been moist whenever they are used. 

Thu 13-Oct-11
6:17 pm
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brightspark
Wilts

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I made a fruit cake this morning.

I started with the idea of a carrot cake - but I had only one (large) carrot. Undaunted, I made up a recipe:

175g butter

175g soft brown sugar

3 large eggs, beaten

1 large carrot, grated

100g sultanas

6 dried apricots (ready-to-eat type), chopped

150g whole glace cherries

grated zest of a large lemon

175g self-raising flour (plus half tspn baking powder)

 

Creamed the butter and sugar, then added the eggs a little at a time till mixed, then the flour, and finally the fruit.

8" round tin. My oven is a fan oven, so temp about 160-170 deg for about 45 mins.

For the topping icing - about 6-8 dsstspns icing sugar, and enough lemon juice for the right consistency.

Simples.kiss

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 13-Oct-11
6:34 pm
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Hattie
Bucks/Oxon Border

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 Oooh, sounds delish I must have a go at that Val, especially as it has apricots in it. 

Thanks for the recipe.  wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

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