clucker1 Posted November 18, 2015 Share Posted November 18, 2015 Thank you Blacksrockrock, will make one in the next couple of days Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted November 18, 2015 Share Posted November 18, 2015 Thanks, I'll be making that too . Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 18, 2015 Share Posted November 18, 2015 Let me know how you get on. Port on my shopping list this week along with cheapest mixed dried fruit! P's Tastes even good uncooked! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted November 19, 2015 Share Posted November 19, 2015 I've done the first part but think I may have boiled it a bit too vigorously, there's a bit of a burnt smell . FIngers crossed the next stage will mask that? Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 19, 2015 Share Posted November 19, 2015 oops!!! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted November 19, 2015 Share Posted November 19, 2015 Well, it's in the oven now (after an extra splosh of Cointreau as it was a bit stodgy ). Time will tell. This can be the prototype so all is not lost! Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted November 19, 2015 Share Posted November 19, 2015 I might just make this for the craft club ladies next week..... I have some left over brandy soaked fruit from the Christmas puds and cakes that needs using up ( I have some brandy I can add instead of port ). Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 19, 2015 Share Posted November 19, 2015 I am one of these cooks who adds things to it - like cinnamon and ginger and mixed spice too - I should not be too runny but I think you boiled it too hard ANH. Maybe boil it for slightly less time. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted November 19, 2015 Share Posted November 19, 2015 We had some tonight and although it was a bit chewy round the edges, it still tasted nice . Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 19, 2015 Share Posted November 19, 2015 Next one will be better! Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 20, 2015 Author Share Posted November 20, 2015 Liking the idea of a cake prototype Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted November 21, 2015 Share Posted November 21, 2015 Haha! Just an excuse to eat more cake . Quote Link to comment Share on other sites More sharing options...
Alis girls Posted November 22, 2015 Share Posted November 22, 2015 Made this loads of times can't believe when first posted. And Poets lemon tart and Mrs B's Dorset apple cakes. Memories -feel a song coming on Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 22, 2015 Share Posted November 22, 2015 I remember all of those and this was Mrs Clucks mothers recipe tweaked. Gosh time goes by fast though!. Quote Link to comment Share on other sites More sharing options...
Minnie&Moose Posted November 22, 2015 Share Posted November 22, 2015 Made Blackrocksrock's version of the cake yesterday but substituted whiskey for port and shoved in some sad looking dried cranberries lurking at the back of the cupboard. Have now been ordered by my household to make it again for Christmas! It worked very well with whiskey but I wonder what a dark beer version with prunes & stem ginger would be like since I like things less sweet and more bitter than my menfolk - and if I made one of each I might actually get to eat some, since I rarely get to eat much of any cake I make Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 22, 2015 Share Posted November 22, 2015 That sounds good - I think it can be tweaked any way and the boiling of the fruit makes it lovely and moist - I always use it now for my xmas cake as its easier to make and everyone loves it. I fancy putting stem ginger in my next one. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 22, 2015 Share Posted November 22, 2015 Mmmm, all sounds delicious, going to make mine tomorrow. Ginger sounds a lovely idea. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 23, 2015 Share Posted November 23, 2015 Does anyone know where Mrs B's Dorset Apple cake recipe is? I've tried searching for it on the Omlet search button and it doesn't come up. I have 2 bags of apples to use! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 23, 2015 Share Posted November 23, 2015 Dorset apple cake recipe Post Tue Sep 02, 2008 11:18 pm Ingredients 225g butter, softened, plus extra for greasing 450g Bramley apples Finely grated zest and juice of 1 lemon 225g caster sugar, plus extra for dredging 3 large eggs 225g self-raising flour 2 tsp baking powder 25g ground almonds 1 tbsp demerara sugar How to make dorset apple cake 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice. 2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth. 3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture. 4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes. 5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. I take no credit for this recipe, I have plundered it from somewhere on the net. It is DEEEELISH! Next time I'm going to add a bit of cinnamon, time after I might chuck in a few sultanas and I'm going to see if it freezes, only I am becoming inundated with apples having said I would take on anyones fruit / veg glut at work, plus hubby is putting the word round at the pub! Mrs B Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 23, 2015 Share Posted November 23, 2015 Thank you Blackrocksrock, that's very kind of you and I know it will be delicious as it's an Omleteer's recipe, even if not Mrs B's own. Hopefully it will be the beginning of an indent into my apple supply! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted November 23, 2015 Share Posted November 23, 2015 It might be in recipe book. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 23, 2015 Share Posted November 23, 2015 It is Mrs B.s I copied and pasted it her SIG at the end says Mrs B. Did search Dorset apple see the date at the top 2008!!! Quote Link to comment Share on other sites More sharing options...
clucker1 Posted November 24, 2015 Share Posted November 24, 2015 Oooer, recipe book....didn't know there was one, off to have a look. I LOVE recipe books even online ones, though normal books preferred, they are like shoes, you can never have too many! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted November 24, 2015 Share Posted November 24, 2015 Sorry - Blackrocksrock - just trying to be helpful. The Omlet recipe book is great and have done some lovely things outof it. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted November 24, 2015 Share Posted November 24, 2015 Sorry - Blackrocksrock - just trying to be helpful. The Omlet recipe book is great and have done some lovely things outof it. No worries here - nothing to be sorry about - I just thought she did not see it was the correct cake from 2008 - I did not know there was a recipe book - or rather I had forgotton Quote Link to comment Share on other sites More sharing options...
