The last recipe i tried was very, very rich. Does anyone have a tried and tested recipe that they wouldn't mind sharing.
Any icing ideas would be a bonus.
Thanks very much.
2006-09-12 12:07:39 · 9 answers · asked by bambam 5 in Food & Drink ➔ Cooking & Recipes
Should have known better than to post this question so late at night.
2006-09-12 12:18:49 · update #1
4-6 servings 1 cake
5 hours 1 hour prep
Ingredients
1 cup water
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1 cup brown sugar
lemon juice
4 large eggs
nuts
1 bottle vodka
2 cups dried fruit
Sample the Vodka to check quality.
Take a large bowl, check the Vodka again.
to be sure it is of the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon sugar.
Beat again.
At this point it is best to make sure that the Vodka is shtill OK.
try another cup-- just in case.
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in a cup of dried fruit.
Pick fruit up off floor.
Mix on the turner.
If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the Vodka to check for tonsisticity.
Next sift two cups of salt.
Or something.
Who giveshz a ****.
Check the Vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink.
Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally throw the bowl through the window, finish the Vodka and kick the cat.
Cherry Mistmas!
2006-09-12 12:11:52 · answer #1 · answered by Florida Dawn 13 4 · 1⤊ 2⤋
I make this "bread" (it's actually more like cake) every Christmas. It's moist and delicious and great to give as gifts or take to parties.
Strawberry Christmas Bread
3 C. flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons cinnamon
2 C. sugar
4 eggs
2 ten-ounce packages sliced frozen strawberries (not drained), thawed to room temperature (can also use frozen raspberries or blueberries if desired)
1-1/4 C. oil (I prefer sunflower oil)
1 C. pecans (optional) (can use other types of nuts such as walnuts or macadamia nuts if desired)
Preheat oven to 350 degrees.
Sift together flour, baking soda, salt, cinnamon, and sugar. Make a well and then add the eggs, berries, and oil, and pecans. Stir until moist. Do not over-stir.
Pour into two 9x5-inch loaf pans, greased.
Bake for 60-70 minutes, but start checking for doneness with a toothpick after 45 minutes.
Sprinkle with powdered sugar if desired.
2006-09-12 20:10:23 · answer #2 · answered by nido_tr3s 5 · 1⤊ 0⤋
If you're talking about an English-style Christmas cake, the first layer of icing would be marzipan and the second layer is a stiff icing made of, I think, just confectioners' sugar with a little liquid. I would imagine you could get all the details with an internet search. Are you going to put little figures on top? --- Enjoy.
2006-09-12 19:14:37 · answer #3 · answered by Sels 4 · 1⤊ 0⤋
How to make Gramum's Christmas cake:
An excellent Christmas cake recipe passed down through many generations. Originates from Tring in Hertfordshire, England. Traditionally served at Christmas teatime.
ingredients
1 1/2 cups raisins
2 cups currants
1 1/2 cups sultanas
1/2 cup almonds
3/4 cup mixed peel
1/2 cup glace cherries
grated rind of half a lemon and the juice of 1 lemon
1 1/2 cups unsalted butter
1 3/4 cups moist brown sugar
6 eggs
3/4lb plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
1 level teaspoon mixed spice
1 level tablespoon black treacle
at least 2 tablespoons brandy, rum or sherry as preferred plus extra to "feed" cake when baked.
Method
Grease a 9-10 inch tin.
Cream butter, sugar and grated lemon rind until light and fluffy.
Beat in eggs, one at a time.
Add to creamed butter etc..
Combine thoroughly.
Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.
Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.
Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.
Place in oven one rung below the middle at 160 degrees centigrade (see temperature conversions).
Bake for 2 hours and then reduce heat to 150 degrees centigrade for a further 1 1/2 - 2 hours.
Leave the cake to cool in the tin.
Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.
Pour in extra spirit and leave cake upside down until the spirit has been absorbed.
Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.
Before icing, the cake can be stored for up to 2 months wrapped in foil.
Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.
almond icing
Also known as marzipan, this is a very ancient confectionery. It originated in an age when almonds were an extremely expensive luxury. At one time a marzipan creation was served on its own as a separate course. In later years it was combined with rich festive cakes such as Wedding Cake, Simnel Cake and Christmas Cake and thus still retains a semblance of its original festive importance.
Ingredients
2 eggs
orange flower water to mix
almond essence
1 1/2 cups confectioners' sugar
1 cup superfine sugar
2 cups ground almonds
Method
Whisk eggs, essence and orange flower water.
Whisk in superfine sugar.
Make this into a paste by stirring in the confectioners' sugar and almonds.
The paste should end up as a pliable dough.
Use extra egg white or confectioners' sugar to alter the consistency if necessary.
Knead well.
Wrap in grease-proof paper and store in the fridge until needed.
To cover cake roll the paste with a rolling pin and a little confectioners' sugar.
Cut out a long thin strip to cover around the cake and using a a long thin strip to cover around the cake and using a little warmed apricot jam stick it to the cake.
Repeat the process with a circle on the top of the cake and seal this firmly to the almond icing on the sides.
Leave to dry in a cool place for at least two days before icing with royal icing.
royal icing
How to make Royal icing:
Royal icing will set hard making it the best option for a highly decorated christmas cake as it will hold its shape in peaks and swirls and also hold small figures and decorations firmly.
Ingredients
1 1/2 cups confectioner's sugar
1 1/2 egg whites
1 teaspoon glycerine
1 teaspoon lemon juice
Method
Mix all ingredients together to form a smooth workable icing.
Apply to dried almond icing on cake using a flat, blunt bladed knife or spatula.
Dip this into a jug of hot water to enable you to keep the icing smooth.
Cover the top and the sides of the cake.
Decorate with Christmas cake decorations or let your imagination run wild.
2006-09-12 19:30:23 · answer #4 · answered by maidenrocks 3 · 2⤊ 0⤋
go to marks and spencer and buy a large square cake with rum or brandy in it. a plain one. cut it into the shape of a santa clause. buy some ready to roll icing and cover it with marizipan then icing and colour it in the relevent colours.
2006-09-12 19:27:25 · answer #5 · answered by Anonymous · 0⤊ 0⤋
my gran made us an x-mas cake once, unfortunately my whole family find it disgusting. we put it out in the garden and thought it would be fun to stomp on it, it was so thick and heavy that it supported my weight as i stood on it and i was around 15 stone at the time. thank god we never bit into it or we would have lost teeth.
2006-09-14 19:06:04 · answer #6 · answered by BERNON W 3 · 1⤊ 0⤋
No but can I come to yours for Christmas?
2006-09-12 19:10:06 · answer #7 · answered by Anonymous · 1⤊ 0⤋
Why? was there more than a sixpence in your cake?
2006-09-12 19:12:18 · answer #8 · answered by tfd 4 · 1⤊ 0⤋
Christmas already !!!!!!!!!!!!!!!!!! I've not been on holiday yet !!!!!!!
2006-09-12 19:18:01 · answer #9 · answered by Bob 4 · 0⤊ 0⤋