Ain't Nobody Here Posted November 22, 2012 Share Posted November 22, 2012 I brought this recipe out again recently too! ES loved the cake I sent with him to Uni and we've been enjoying one here too. I made double quantities and it filled 2 loaf tins and a round tin so enough for everybody . Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted November 22, 2012 Share Posted November 22, 2012 How could I not?!! Made one this afternoon and it is scrumptious. Drew the line at marg though - yuk - butter all the way for me! Threw some nuts in as well. Flour quantity was a bit hit and miss as my add and weigh scales suddenly flashed Lo and shut down mid weigh. Wouldn't mind but I'd changed the batteries only a couple of minutes before! Sue Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 22, 2012 Author Share Posted November 22, 2012 I am normally a butter girl too, but in this you just don't notice. I am tempted to make one now, but wonder if it is a bit close to Christmas, plus used most of my eggs in Christmas cake at the weekend. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted October 17, 2013 Share Posted October 17, 2013 Has anyone made miniature ones of these? I am thinking about making some for Christmas with brandy, like the ones you get in Christmas hampers. Just wondering how long to bake for, also must source some small round cake liners, going to try Lakeland. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted October 17, 2013 Share Posted October 17, 2013 And/or has anyone made miniature fruit cakes in an old baked bean can ie 14oz/400g tin....what are the cooking times. Could decorate them with a ribbon then. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted October 17, 2013 Share Posted October 17, 2013 That sounds like a nice idea . Found this online. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted October 17, 2013 Share Posted October 17, 2013 Thank you so much ANH for that. Now I have to start saving those small cans. Think I might make the normal and very lovely recipe here first of all. Might have a go at the recipe on the link too. Thanks again. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted December 1, 2013 Share Posted December 1, 2013 Made one for ES's 18th birthday do yesterday -dee-lish. Will take rest to work. It really is so easy. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 10, 2013 Share Posted December 10, 2013 Am tempted to try this with cider replacing the water/Earl Gray........... Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 11, 2013 Share Posted December 11, 2013 Do! I've done it with cider and it's even better! Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 12, 2013 Author Share Posted December 12, 2013 Sounds like a plan. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 12, 2013 Share Posted December 12, 2013 Will try this on Sunday and report back! Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 12, 2013 Author Share Posted December 12, 2013 Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 13, 2013 Share Posted December 13, 2013 Just made yet another one - this is round and has chopped (dried) apricots, prunes, dates and sultanas in it, also some hazelnuts from our tree.... delicious! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 17, 2013 Share Posted December 17, 2013 Just made yet another one - this is round and has chopped (dried) apricots, prunes, dates and sultanas in it, also some hazelnuts from our tree.... delicious! Am having a 'hard of understanding' day today and couldn't work out why you had hazelnuts on your Christmas tree; the darkened room beckons! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 17, 2013 Share Posted December 17, 2013 I think you need a holiday Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 3, 2014 Share Posted January 3, 2014 Well, I think that I must have done something wrong! I made this with Early Grey and it was tasty but very dry Will have to up the liquid next time! Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 4, 2014 Author Share Posted January 4, 2014 The cake batter is normally quite liquid when it goes into the tin, the it gets cooked for an hour or so, I tend to cook mine at 150 in my fan oven, my oven does cook quite hot though. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 16, 2015 Share Posted November 16, 2015 Has anyone made this as a Christmas cake? I might do a trial one and see what it's like with fruit steeped in brandy and change the fruit a bit to more of a Christmassy flavour/texture. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 16, 2015 Share Posted November 16, 2015 I make a similar one for my xmas cake - I put in treacle and use port for the liquid and put in cherries and chopped almonds etc etc. It goes down a treat and is never dry - the port makes a lovely flavour to it- it was originally Mrs Clucks mothers cake recipe on this site and its really really good. I marzipanned it and iced it too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 18, 2015 Author Share Posted November 18, 2015 I think that it would make a great quick Christmas cake with the port and darker sugar I am about to mix up and cook my Delia cake. I do a one and a half quantity version of her cake every year and my OH does something different, this year he has made the buttered rum cake from the Christmas Good Food magazine. Looks and smells great. The Christmas cake and maybe a white loaf later will be the last things cooked in my old oven, our new one is arriving later. We have had this one for about 10years and it has done great service but the fan is very clunky now and the glass doors clans together in an arming way when it is hot because one of the hinges has warped. I will be sad to see it go though because it still looks smart and has served the family well. Get me getting sentimental over an oven Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 18, 2015 Share Posted November 18, 2015 Ive rewritten down the ingredients as I am planning on making this for our Christmas cake this year. We are at my sister in laws in Biddulph Moor, so I think we will need something rich like this, just to keep warm I am also planning on making a yule log for the kids as they aren't fruit cake people. They don't know what they are missing! What new cooker are you getting Chickencam? I am looking for a new one, and think I know what I am after, but am open to suggestions. I am going to brave the Black Friday sales online next Fri to see if I can get an induction version of the ceramic one I'm after Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 18, 2015 Author Share Posted November 18, 2015 We started looking at an expensive Neff but realised that it had a considerably smaller capacity then our current Belling and features which we just wouldn't use. We have settled on a very smart black Hotpoint which was really cheap because it doesn't do anything fancy although it does have a 90 degree slow cook feature and a defrost function which I would miss from my current on because I use it quite a bit. It is huge because it doesn't have too and bottom elements in the main oven so extra space. I have just seen your post about the range cooker, I love their look but after years of having a built in double oven I don't think I would like the bending with heavy casseroles etc. Good luck in your quest. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 18, 2015 Share Posted November 18, 2015 Thank you, yes with black treacle sounds good, though I'm worried it might sink....how does your recipe differ Blacksrock? Re ovens, I'm a very lucky girl and have 3 new ones this year, all by Miele and they are all SUPERB! Should last 20 years each so no changing ovens for a bit I hope. We we're going to buy NEFF only they had/have? A huge supply issue and wouldn't have been able to supply us with them for at least 6 months. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 18, 2015 Share Posted November 18, 2015 Hi I tweaked my recipe it is as follows Boiled Fruit cake 1lb mixed dried fruit - cheapest does just as well 1 cup water - I use 1 cup port 1 cup dark brown sugar 6 oz butter 1 teasp bicarb throw in some chopped nuts 1tablespoon treacle boil for 15 minutes allow to cool - can leave overnight add 2 beaten eggs 1 cup self raising flour 1 cup plain flour 1/2 cup cherries chopped and dredged in flour to stop sinking Put in baking tin which is lined with parchment Bake at 150 for about 2 hours - mine is usually a fast baker so takes less time - is a wonderful moist cake with such a flavour from the port. Enjoy. ps I use proper usa cup measures for mine. Quote Link to comment Share on other sites More sharing options...
