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Cakes : MOIST, SCRUMPTIOUS FRUIT CAKES
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Message 1 of 4 in Discussion

From:

ANNIE24447 (Original Message)

Sent: 10/31/2004 6:35 AM

RICH, MOIST, SCRUMPTIOUS FRUIT CAKE
(Easy to make in a microwave)
Ingredients:
1 kg mixed fruit;
125g (4oz) butter;
4 eggs, beaten;
1 dessertspoon Parisian essence

(brown colouring, optional);
440g (14oz) unsweetened crushed pineapple;
125g (4oz) almonds;
1 teaspoon pre-gel starch OR xanthan gum

OR guar gum ;1 teaspoon cream of tartar;
1 teaspoon bicarbonate of soda;
1 cup bought gluten-free flour ;

OR ½ soya, ¼ rice and ¼ potato flour
1 tablespoon nutmeg;
1 tablespoon mixed spice;
1 tablespoon Amaretto liqueur;
1 tablespoon Cointreau ;
(If you don't have these liqueurs on

hand you can buy a nip of each

from your local pub, OR whatever

liqueurs you prefer OR use almond

essence and orange essence.)
Method:
Cook the fruit and liqueurs on HIGH

for five minutes in the microwave.

(Joanna cunningly uses a round glass

dish about eight inches wide and four

inches deep -- 20x10cm -- and also

cooks the cake in it.)
Add the butter and spices.

Tip this mixture into a large basin and

stir in the rest of the ingredients.
Line the glass dish with baking paper,

pour in the ingredients, cook on HIGH

for 15 minutes, elevating the dish while

cooking, for example by sitting it on a

small upturned china dish.
Test with a skewer. (When the skewer

comes out clean, the cake is cooked.)
Allow the cake to cool before removing

from the container. You can simply

remove the baking paper and the put

the cake back in the dish it was cooked

in, put the lid on and store in the fridge.

How's that for simplicity!
If you can ignore the mouth-watering

aroma, after a few days the taste

improves as the flavours meld together.
~
THANKS TO JOANNA-

First Previous 2-4 of 4 Next Last

Message 2 of 4 in Discussion

From:

ANNIE24447

Sent: 11/9/2005 2:46 AM

Rich Christmas Cake

Ingredients:
1.5kg mixed dried fruit
250g glace cherries, red and green mixed
100g mixed peel
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/2 cup brandy or dark rum
500g butter
1 1/2 cups Chelsea Dark Cane Sugar
8 eggs
2 bananas
1 teaspoon vanilla essence
4 cups flour
1 cup self raising flour

Place the mixed fruit, cherries, mixed peel, orange rind, lemon rind and brandy or rum in a large bowl and mix well. Cover and leave overnight.
Cream butter and sugar until it is light and fluffy, add the eggs one at a time, beating well after each addition, and then add the bananas and vanilla essence. Stir in the fruit mixture, mix well and add the flour. Mix until well combined.
Place in a deep 25cm cake tin, which had been lined with two layers of brown paper and one layer of grease proof paper. Bake at 150°C for approximately three and a half hours, or until a skewer inserted into the middle of the cake comes out clean.

Makes large family size deep 25cm Christmas cake

Better oven baking
For biscuits and muffins use fan bake if possible (as these cook relatively quickly) but a regular oven is best for cakes.

Message 3 of 4 in Discussion

From:

ANNIE24447

Sent: 11/9/2005 3:04 AM

Dried Cranberry Christmas Cake
Ingredients
1kg mixed dried fruit
eg. 170g dried cranberries, 200g dried pineapple,
200g dried apricots, 430g sultanas
1/4 cup sherry or brandy
3/4 cup Chelsea White Sugar
3 eggs, lightly beaten
175g butter, melted
1 1/2 cups high grade flour
1 teaspoon mixed spice

Topping
1/4 cup each: sieved apricot jam,
chopped dried apricots,
dried cranberries, pineapple, raisins, slivered almonds
Method
Preheat the oven to 150ºC. Lightly grease a deep, 20 cm round cake tin and line with baking paper.
Combine the chopped fruit, sherry, sugar and eggs in a large bowl. Stir in the cooled, melted butter, then the sifted flour and spice. Mix gently.
Spoon in to the cake tin and smooth the top with a wet hand.
Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean.
Brush the jam over the cake and sprinkle with the dried fruit and almonds.

Dark Cane Sultana Marmalade Cake
Ingredients
400g sultanas, approx. 2 1/2 cups
250g butter
1 cup Chelsea Dark Cane Sugar
1/2 cup marmalade
1 1/2 teaspoons vanilla essence
4 eggs, lightly beaten
1 cup semolina
1 1/2 cups self raising flour,1 teaspoon baking powder

Method
Preheat oven to 160°C. Spray a 23 cm cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place sultanas in a saucepan or microwave bowl. Cover with water and bring to the boil. Drain. Mix in the butter, dark cane sugar and marmalade. Add vanilla, beaten eggs, semolina, flour and baking powder. Pour into prepared tin and bake for approximately 1 hour. Cool in the tin for 15 minutes before tipping out and cooling on a wire rack. Store in an airtight container.
Makes a large 23 cm cake

Apple Cinnamon Cake
Ingredients
150 g butter, melted
2 cups well drained slightly stewed apple or canned

apple-pie filling
1 cup Chelsea White Sugar
2 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup sultanas
1/2 cup walnuts
Chelsea Icing Sugar to dust
Method
Mix all ingredients together and spoon into well greased or baking paper lined 20 �?23 cm cake tin. Bake at 160°C for 55 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
Cool on a wire rack. Serve warm, dusted with icing sugar.

Moist Fruit Cake (with no eggs)
Ingredients
125g butter
1 1/2 cups Chelsea white sugar
2 cups milk
400-500 g dried fruit mix
1 1/2 cups self-raising flour
1 1/2 cups wheaten cornflour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon mixed spice
1 teaspoon salt
Method
Boil butter, sugar, milk and fruit in a saucepan for 5 minutes. When cool, mix in rest of ingredients. Pour into well-greased or baking-paper-lined 23cm cake tin. Bake for 1 3/4 - 2 hours at 160°C.

Plum Cake
Ingredients
5 plums
1 tablespoon sugar
1 teaspoon cinnamon
125g butter
1 cup Chelsea White Sugar
2 eggs
1 cup flour
1 teaspoon baking powder
Chelsea Icing Sugar to dust cake
Method
Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
Halve and stone the plums, then slice. Sprinkle with sugar and cinnamon. Set aside while preparing the batter.
In a food processor beat together the butter and sugar. Beat in the eggs one at a time, until light and fluffy. Add the flour and baking powder. Pour the batter into the prepared tin. Arrange the plums over the mixture.
Bake for 45-50 minutes. Dust with icing sugar and serve warm or cold with plain yoghurt or whipped cream.
SERVES 8

Sultana Cake
Ingredients
500g sultanas
250g butter
1 1/4 cups Chelsea White or Caster Sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups standard flour
1/2 cup self-raising flour
1/4 cup milk
1/4 cup mixed candied peel
Method
Preheat oven to 180°C. Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 mins. Drain and cool. Mix butter & sugar until light and fluffy, add lemon juice, grated rind & vanilla essence. Add eggs one at a time, beating well after each addition. Add both flours & milk, stir in sultanas & peel.
Pour into a well greased 21 �?23 cm square cake tin with the base lined with baking paper.
Bake for 1 hour then reduce temperature to 160*C & bake for a further 50 �?60 mins, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container.
Fruitcakes like this are best left for 12 hours before slicing.

Message 4 of 4 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 1:13 PM

Date & Walnut Loaf
75 g butter
1 cup chopped, pitted dates
3/4 cup Chelsea Soft Brown Sugar
Finely grated rind of 1 orange
1 cup (250 ml) boiling water
1 egg
2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 180°C.
Cut the butter into cubes and put it in a bowl with the dates, brown sugar and grated rind. Pour over the boiling water and stand for about 10 minutes, stirring occasionally until the butter melts. Cool to room temperature.
Meanwhile, line the long sides and bottom of a 7 cup (1 3/4 litre) capacity loaf tin with a strip of baking paper. Butter or spray the ends of the tin.
Beat the egg until frothy. Stir the remaining ingredients together until well combined. Tip the egg and the mixed dry ingredients on top of the cooled date mixture, then fold the three mixtures together, stirring only until everything is dampened, but not smooth. (If over mixed, the loaf will rise to a peak and be tough.)
Spoon into the prepared tin and bake for approximately 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean.

Makes 1 loaf

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