Ms Marple Posted August 11, 2011 Share Posted August 11, 2011 I have recently stumbled upon this recipe and am now making my fourth cake in a month! I guess it is all the constant labouring going on as we do up our house that gives us the excuse for a piece of cake with a cup of tea and no guilt. This is a great recipe thank you Chickencam. I use soft brown sugar instead of ordinary and I am going to try using Earl Grey tea next time. Does anyone know if this cake freezes well? If so I will make a batch to tide us through once I am back at school. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted August 11, 2011 Share Posted August 11, 2011 I use muscovado light sugar and also freeze it; it's slightly more moist after freezing as you'd expect, but lovely all the same. Quote Link to comment Share on other sites More sharing options...
Ms Marple Posted August 11, 2011 Share Posted August 11, 2011 Thank you I will try that then. Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 20, 2011 Author Share Posted October 20, 2011 I am so glad that I posted this recipe on here, because I have now lost my original Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted October 20, 2011 Share Posted October 20, 2011 What would we do without this forum. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted October 20, 2011 Share Posted October 20, 2011 have one on the freezer Quote Link to comment Share on other sites More sharing options...
peachachecha Posted October 21, 2011 Share Posted October 21, 2011 This sounds like a good recipe, would like to try it. One question, Is mixed spicer, allspice? Or do you mix up your own spices? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 21, 2011 Share Posted October 21, 2011 It's 'mixed spice' which you buy by that name rather than 'all spice'... or even 'old spice' Quote Link to comment Share on other sites More sharing options...
peachachecha Posted October 21, 2011 Share Posted October 21, 2011 Thanks Dogmother. We don't have Mixed Spice over here. Wonder what I could use instead, maybe a combination of cinnamon, nutmeg, ginger and allspice? For those that have made this does that sound like it would fit the bill and come close to the taste? Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted October 21, 2011 Share Posted October 21, 2011 This sounds like a good recipe, would like to try it. One question, Is mixed spicer, allspice? Or do you mix up your own spices? "MIxed Spice" and "All Spice" (or "Allspice") are two different products. "MIxed Spice" is a blend of spices, which includes nutmeg/cinnamon/cloves/ginger, but will also have other spices as well "Allspice" is a berry, but the flavour of it is similar to a blend of nutmeg/cinnamon/cloves Of the two, "Mixed Spice" is the most universally used. Hope that helps Quote Link to comment Share on other sites More sharing options...
Olly Posted October 21, 2011 Share Posted October 21, 2011 According to Wikipedia, it's also known as 'pumpkin pie spice' in the US - click. Quote Link to comment Share on other sites More sharing options...
peachachecha Posted October 21, 2011 Share Posted October 21, 2011 Thanks everyone, I have pumpkin pie spice and will use that. Will run to the store later to get a few things then will have the house smelling yummy I am sure. Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted October 21, 2011 Share Posted October 21, 2011 Thanks Dogmother. We don't have Mixed Spice over here. Wonder what I could use instead, maybe a combination of cinnamon, nutmeg, ginger and allspice? For those that have made this does that sound like it would fit the bill and come close to the taste? Sorry, I cross posted and didn't realise you didn't have it in the US. I've had a look on the Schwartz website (as they are one of the main herbspice producers). their mixed spice contains Cinnamon (40%), Coriander Seed, Caraway, Nutmeg, Ginger, Cloves. (listed in decreasing order of proportion) Barts Spices, their main competitor, just lists coriander, cinnamon, cloves, ginger and nutmeg (which is just listed alphabetically). IIn your situation, I would be tempted to just use allspice. I think trying to work out how much caraway/coriander to add would be a bit tough, and could end in it being overpowering. I would go easy on the additon though. Start with less than the recipe says, and see what it smells/tastes like as a mixture before you pour it into the cake tin. Hope that helps. Hazel Quote Link to comment Share on other sites More sharing options...
Angie Posted October 22, 2011 Share Posted October 22, 2011 Thank you for bringing this up as i can't do prolonged beating my poor arthritic joints won't let me, and yesterday i did a little shopping on line and took advantage of the offer in currys and bought the 1/2 price kenwood food mixer I know a lot of money but it will be used andmy ED will borrow it and do a batch bake. But this recipe is just wonderful and i can actually make it, and it is delicious too So thank you. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 6, 2011 Share Posted November 6, 2011 Well, this cake recipe is still a firm favourite in the Space Chick household, and I currently have the fruit cooling... We go on holiday on Tuesday, and OH wants to take cake with us The cake has slightly grown arms and legs though... In this batch I have normal dried fruit, dried apricots, dried cranberries and dates... And the liquid is Earl Grey tea with a splash of amaretto... I am also adding mixed nuts instead of peel (but they will be added with the dry ingredients). I have tried to convince myself that this is "good" cake, and won't make me fatter, as it's bound to be part of my 5 a day... Right Although I have to admit I make it with butter and not margarine now I always make it in double quantities now... With a cake for now, and a cake for the freezer... I already have a cake which has been made purely with brandy as the liquid for our Christmas cake Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 6, 2011 Author Share Posted November 6, 2011 Of course it is good cake, loads of fruit in there, especially if you vary it and include different coloured fruit and nuts too, we all know that nuts are good for us. I use half butter half margarine when I make it. We take one on each holiday too Enjoy, it is good cake and you are on holiday. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 7, 2011 Share Posted November 7, 2011 I always make one for the freezer when I bake - most cakes improve with freezing. Quote Link to comment Share on other sites More sharing options...
whoopsie Posted November 20, 2011 Share Posted November 20, 2011 Having a go at this for 'stir-up Sunday' Will report back!!!!! Quote Link to comment Share on other sites More sharing options...
whoopsie Posted November 20, 2011 Share Posted November 20, 2011 Awesome x Quote Link to comment Share on other sites More sharing options...
Space Chick Posted September 2, 2012 Share Posted September 2, 2012 Bumping this as I've just made it again and it's awesome Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 4, 2012 Author Share Posted September 4, 2012 Glad you liked it, I want to make one now but I have too many courgettes to use, so it will be chocolate courgette cakes for us for a while. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted September 4, 2012 Share Posted September 4, 2012 we had some dried fruit that had passed its sell by date, would probably have been fine, but made the cake and ate some, froze some Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 4, 2012 Share Posted September 4, 2012 It's like chilli isn't it? Always best after freezing. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 21, 2012 Share Posted November 21, 2012 Just made another of these lovely fruit cakes, this time with a splodge of marsala in. Its cooling at the moment. Will take a piece to work with me tomorrow as part of my lunch. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 22, 2012 Share Posted November 22, 2012 Update on fruit cake with marsala in it.....DELICIOUS! This is the best fruit cake recipe in the world, so easy and so delicious. YUM! Quote Link to comment Share on other sites More sharing options...
