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Post by emmascakes.co.uk on May 20, 2006 15:20:33 GMT -2
I'm in the process of perfecting fruit cake and I think I might be nearly there now! Certainly they're tasting nicer and nicer and people are in rhapsodies about them so I thought I'd share. I use the Delia Smith recipe except I don't use black treacle - just syrup. I soak the fruit 24 hours beforehand in cognac, dark black tea and glycerine and include only sultanas, citrus peel, chopped apricots, cherries and sunflower seeds (no horrid currants or angelica.) Instead of whatever spices she recommends I used a generous heap of nutmeg, cinammon and ginger. I cook it until it's golden brown on top and cooked through. It's gorgeous, moist and keeps forever.
Any one else got some nice tasty recipe tips?
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Post by brenda on May 21, 2006 19:40:28 GMT -2
Please can you put the recipe on here for me. Many thanks Brenda
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Post by dkcrooby on May 22, 2006 7:04:47 GMT -2
Afraid not! I just use recipes that come with the cake decorating books. I don't make many fruit cakes, in fact, only at christmas so far.
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Post by emmascakes.co.uk on May 23, 2006 17:20:51 GMT -2
I don't make many sponge cakes as I spend so long fiddling about with the decorations that the cake would be hard by the time I was done! I 'gently steer' everyone towards having a fruit cake which is why I've spent so long sorting out a really nice recipe. I will post it this wek so you can see it - I recommend it very highly as I don't normally like fruit cakes - they can sometimes be dry and have a bitter taste.
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Post by rach on May 24, 2006 4:57:25 GMT -2
that would be fab Emma..cant wait to try it...
I use a rich fruit cake recipe but again dont use currants and the fruit varies to what i have in basically the same as the recipe but if I have more sultanana i throw those in or more raisins etc....still use the mixed spice love the smell and the black treacle but thats more for the colour.. Again I am not keen on fruit cakes but this one is a lovely moist one and everytime I make it I get knocked down in the rush..... I also think its how you bake it which makes a difference...Thats pretty much it ..That recipe is a standard one with lots of brandy......
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Post by marjycat on May 24, 2006 6:05:47 GMT -2
Emma
Do you use sugar syrup on your sponges before decorating? It keeps them a bit more moist, along with the buttercream and jam filling, and getting the first layer of sugarpaste on as quickly as possible to keep the moisture in. I still wouldn't recommend eating them after two weeks (partly because the butter icing can go off, but I've had no complaints about cakes which have been frozen then treated in this way. But it is nice to have longer to play around with the decoration isn't it.
Marjorie
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Post by rach on May 24, 2006 6:44:39 GMT -2
I always use the sugar syrup...it makes a huge differnece and gives you abit longer to have a play or cry depending on how the cake is going....lol....
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Post by emmascakes.co.uk on May 26, 2006 13:26:23 GMT -2
I have used a lemon syrup on lemon cake - but as I don't tend to eat the cakes I make I'm never sure how long a sponge cake keeps for - I usually aim for it to be given to the client no later than two days after baking it. How long do you think they keep for with the syrup on?
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Post by rach on May 27, 2006 6:13:58 GMT -2
Hi Emma dont forget the fruit cake recipe please... With syprup on th etop I think its still only a couple of days as it is not a cake which is going to be sealed in with sugar paste...
Is it a good recipe I am looking for a recipe for a lemony drizzle cake for the school fete..if you are happy to share it I would love to try it ..would be fab in the tea room and on the cake stall
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Post by brenda on Jun 24, 2006 18:22:02 GMT -2
Hi what happened to the fruit cake recipe.? please can we have it. many thanks
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Post by emmascakes.co.uk on Jun 26, 2006 14:50:16 GMT -2
Here's the fruit cake recipe, adapted from Delia:
2lb of fruit made up from sultanas, chopped apricots, mixed peel and undyed glace cherries The night before soak the fruit in a mixture of brandy, glycerine and cold tea - ideally a couple of days before so the fruit is all juicy. I use a whole little bottle of glycerine, about a sixth of a bottle of brandy and a mug of very strong tea - some people substitute the tea for guinness.
8oz organic butter 8oz soft brown sugar 4 large organic eggs 8oz plain flour (must be plain or fruit will sink) grated rind of one lemon and one orange (really does notice) two large tablespoon dollops of golden syrup generous amounts of nutmeg, ginger and cinnamon
Beat the room temp butter until it's almost white. Add the sugar and keep on beating until its again almost white Add the eggs one at a time, beating in between. FOLD the flour in (not beating) Add the rest of the ingredients anmd stir in.
If you want a dark looking cake add treacle.
Cook the cake at 140 in a fan oven for about three hours. The tin must be lined and towards the end of the cooking I put tin foil over the top of the cake to stop it darkening too much. I don't add any further alchohol as the fruit should be moist enough to keep the cake really soft and gorgeous.
Enjoy!
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Post by emmascakes.co.uk on Jun 26, 2006 14:50:49 GMT -2
p..s I always use organic ingredients, maybe it makes the cake taste nicer, certainly it's better for the world
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Post by brenda on Jun 27, 2006 17:34:12 GMT -2
Hi emmacakes thats great thankyou so much I love fruit cake.
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Post by rach on Jun 28, 2006 4:43:29 GMT -2
Thanks Emma
Another one to try ...great....
Will let u know when I bake em
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Post by emmascakes.co.uk on Jul 9, 2006 5:09:03 GMT -2
Just noticed it's changed the word spoon to thingy
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