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Stir up Sunday.
Sun 17-Nov-13
6:27 pm
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cactus jack
Tortosa Catalunya

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Mon 14-Oct-13
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I have never made a Christmas cake in my life, but my neighbours (German and English and Spanish ) are coming for dinner plus. Plus means until about New Year's Day :)  

i need an exceptional recipe for Christmas cake. 

Please note I am a 'trained' chef. ;)

If I agree with you, then we would both be wrong. 

my blog. http://www.stevel100.wordpress.com

Sun 17-Nov-13
7:07 pm
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Aly
Normandy France

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This is the one I have used for 35 years!

2.5lb mixed dried fruit

2ozs glace cherries chopped

6 tblsp dark rum

8oz butter

8oz soft brown sugar ( I use muscavado)

1 tsp almond essence

2 tblsp golden syrup

4 eggs

2ozs chopped walnuts

8ozs plain flour

 2 ozs self raising flour

1oz cornflour

2tsp mixed spice

1/2 tsp bicarb of soda

1tsp ground nutmeg

soaf dried fruit in rum for about a week!. Beat butter, sugar, almond essence and golden syrup together. Add eggs gradually beating well ( it will look a bit curdled). Stir in half the fruit, walnuts and sifted dry ingredients. Add second half and mix well. Spoon into 8" square or round cake tin that hasbeen lined with two layer of brown paper and two of greaseproof. This needs to cook for around 3 1/2 to 4 hours so not a hot oven. I use the warming oven of my Esse.

once cooled I add the remaining rum with a brush on a daily basis for about a week. Melt apricot jam and use to cover cake before putting marzipan on. Once marzipan has slightly hardened, brush with hot water and cover with fondant icing.

this is easily halved/doubled depending what size you want.

makes a lovely rich moist cake.

Trying to enjoy life as it is

http://www.letertregites.com

Sun 17-Nov-13
7:55 pm
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Steve
Cardiff

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I'm really chuffed with the results of mine, looks and smells wonderful.

Morality is temporary, wisdom is permanent.

Thu 21-Nov-13
9:52 pm
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brambleberry
Toronto, Canada

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Aly, I have the fruit soaking but have a couple of questions. What different dried fruits do you use and do you chop them before or after soaking?

Home is where the heart is.

Thu 21-Nov-13
10:01 pm
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Aly
Normandy France

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I use mixed dried fruit, raisins, sultanas, currants and peel. It comes ready  mixed in a bag. You can use the equivalent weight in chopped dried apricots, raisins, etc and tailor it to your taste. 

Trying to enjoy life as it is

http://www.letertregites.com

Thu 21-Nov-13
10:08 pm
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brambleberry
Toronto, Canada

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I had apricots, dates and prunes on hand so will make up the quantity with your other suggestions. Thanks.

Home is where the heart is.

Sat 23-Nov-13
1:26 pm
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Steve
Cardiff

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Had enough mixed fruit and nuts leftover from last week, I've decided to make some more cake this week but I plan to make them in 1 lb loaf tins and give them to family members.

Morality is temporary, wisdom is permanent.

Sat 23-Nov-13
3:59 pm
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Aly
Normandy France

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Fruit will be set to soak this evening.

Trying to enjoy life as it is

http://www.letertregites.com

Sat 23-Nov-13
4:20 pm
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brightspark
Wilts

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I set some fruit in to soak earlier this afternoon, Aly, and with Cognac.

In fact, I might do another batch - as I have three cakes in total to make (plus the mini ones) - one is made already, so I still have 2 to do!

It does smell rather nice in the kitchen, though. smile

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Mon 25-Nov-13
10:13 am
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Terrier
York

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Still not decided whether to make a cake or not yet....I love the smell of it cooking and also how it looks when I comes out of the oven, I always want to cut in to it straight away, so might leave it to nearer the time and do just that, if so, I suppose I'll do the nigella one again.

Mon 25-Nov-13
3:30 pm
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Xahha
Suffolk

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Ours is already stirred up, cooked and is in a drunken haze in a tin as we speak.

 Are we having fun yet? I am!

Mon 25-Nov-13
9:31 pm
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brambleberry
Toronto, Canada

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Note to self re: Christmas Fruit cake     1. don't use prunes - too dark and sticky - or dates - too chewy

                                                        2. double the amount of glace cherries and don't cut them so small

                                                             - they completely disappeared

Hope I remember this next year!

Home is where the heart is.

Wed 27-Nov-13
11:22 am
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Aly
Normandy France

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Finally put fruit to soak in Harveys  Sherry as no rum found. Think it will affect the taste but hey ho! Think I will use a bit of molasses sugar with the soft brown to boost the flavour.

Trying to enjoy life as it is

http://www.letertregites.com

Thu 28-Nov-13
10:15 am
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Terrier
York

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Bought a homemade Christmas pudding from a craft fair I was doing last night...after I said we don't eat it!

thye looked so good I couldn't resist. Still no decision on the cake yet.

Thu 28-Nov-13
11:45 am
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brightspark
Wilts

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I've made a dozen individual Christmas puds - hoping to sell them at Rotary at our Christmas dinner in a couple of weeks. Also individual Christmas cakes, plus quince paste, and quince jelly. Who knows, I may make some more funds for the charities! smile

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

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