chickencam Posted November 27, 2015 Author Share Posted November 27, 2015 Must go for a delve into the recipes. The apple cake sounds good.mismit one that is better eaten warm or does it also work as lunchbox cake? Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 29, 2015 Share Posted November 29, 2015 Made the fruit cake this afternoon. I used 4 oz muscovado rather than 6 oz gran sugar and it gave it a lovely toffee taste, subd butter for marge too. Just made up the 1lb 2oz fruit from what was in the cupboard...some sultanas but mainly dried apricots and dates. ES said it should be called f**t cake not fruit cake Its so lovely and moist and won't last long! Tastes a bit like bread pudding - mind you half gone and not yet cold! I'll def be making it again; thank you Quote Link to comment Share on other sites More sharing options...
Olly Posted December 16, 2015 Share Posted December 16, 2015 I was looking for a fruitcake recipe a few weeks ago, as I'd offered to make a cake for the stall at a local fair. I saw everyone raving about this one so I thought I'd try it. I needed something quick to make, that would keep well for a few days. When I got to it, I only had sultanas and glacé cherries so I bunged those in, and used half Stork half butter. Thought I'd overcooked it but it would do. Today a friend has forwarded me this: 'Who made the large cherry and sultana cake I bought? It is quite wonderful!!' Made me laugh, as I haven't actually tasted it but clearly she agrees with all of you! I'll be making this again. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 16, 2015 Share Posted December 16, 2015 I'm planning on making this again (and not over-boiling it this time ) as a last minute Christmas cake, just for us . Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 16, 2015 Share Posted December 16, 2015 I boiled mine sat night and baked it sunday morning - its wrapped up ready to marzipan and ice - looks good Quote Link to comment Share on other sites More sharing options...
Saronne Posted December 16, 2015 Share Posted December 16, 2015 I'm trying Delia's 'Last Minute Brandied Christmas Cake' this year..because I've left it rather late.. http://www.deliaonline.com/recipes/type-of-dish/sweet/last-minute-brandied-christmas-cake.html Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 17, 2015 Share Posted December 17, 2015 Have made this today for the third time....cut the sugar to 4oz from 6 and used muscovado and Earl Grey tea to flavour the water. Yum! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 17, 2015 Share Posted December 17, 2015 Baked my second one today - not burnt this time and smelled lovely (Ccointreau and port ). Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 19, 2015 Author Share Posted December 19, 2015 I usually reduce the sugar too. We have a Delia cake and a buttered rum cake which we have already eaten some of. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 22, 2015 Share Posted December 22, 2015 I am going to try this tomorrow with chunked up marzipan (probably quite large cubes so that they don't disintegrate) and cherries added in. Will reduce the fruit accordingly depending on how many oz cherries and reduce the sugar still further to account for marzipan. I did wonder about using the marzipan as in a simnel cake but thought it might stop the bottom half rising! I always make it in a large loaf tin as I find it easier to slice and fit into lunch boxes. Such a versatile cake Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 29, 2015 Share Posted December 29, 2015 My mrs Clucks mothers xmas cake was actually the best one ever made - it is so moist and full of plump fruit soaked in port of course and it is our favourite cake. I put in loads more cherries than before and its fab. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 29, 2015 Share Posted December 29, 2015 The marzipan chunks were a great success and added a very festive twist Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 29, 2015 Share Posted December 29, 2015 I'd say this was better than any Christmas cake I've made before too, all the family loved it . Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 3, 2016 Share Posted January 3, 2016 Not only does it taste good it keeps beautifully too, even in our house! I made mind on Xmas eve and, whilst it has been in an airtight box, there is still some left and its as moist as it was when first cut Quote Link to comment Share on other sites More sharing options...
clucker1 Posted January 3, 2016 Share Posted January 3, 2016 I made Blackrocksrock version, thank you so much and put brandy in, very yummy and moist. I did marzipan and ice it too, though I think this spoilt it, though the kids like the icing I used shop bought icing which was way too sweet. Will make another within the month, might try it in a loaf tin . Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 5, 2016 Share Posted January 5, 2016 I always make mine in a loaf tin......easy to cut, easier to store and a doddle to line the tin. Fits into the lunchboxes better too (and my mouth !) Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted January 5, 2016 Share Posted January 5, 2016 That's a good idea . I always find lining a round tin a bit of a pain! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 5, 2016 Share Posted January 5, 2016 I have a round tin with a o spring form opening which is better to get the cake out but I line the tin with the non stick lining that you can use on baking tins - I have some cut to size on the cake tin - makes life easier - my cake made on 20th December is still very moist and lovely. Not a lot left! Quote Link to comment Share on other sites More sharing options...
clucker1 Posted April 12, 2016 Share Posted April 12, 2016 Has anyone done a 6 inch one of these? Any idea of quantities? Would it be three quarters of the recipe ingredients? Quote Link to comment Share on other sites More sharing options...
Alis girls Posted April 14, 2016 Share Posted April 14, 2016 I took this cake to work recently - disappeared in a day!!! So much for healthy eating - one Doctor said it was one of their 5 a day Mmm not sure if cake with fruit counts as that but could see where they were coming from. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted April 14, 2016 Share Posted April 14, 2016 Definitely 1 of our 5 a day here Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 21, 2016 Author Share Posted April 21, 2016 I would have thought that you could reduce the ingredients so long as you keep the proportions the same. I have fiddled with the original recipe and it comes out differently each time. I always use three eggs in mine just because I always have loads to use up, I have reduced the sugar to 4oz and increased the fruit to about 1lb 2oz using a different mix each time, sometimes prunes with cranberries and apricots, I add cherries and this time I left out the candied peel because I didn't have any and added half tsp of ginger, Ken of the best yet. I have made this cake twice this week because I send one to my son for his birthday, it is his favourite and it keeps well. Definitely one of your five a day also has good protein with the eggs, very nutritious Quote Link to comment Share on other sites More sharing options...
ubereglu Posted June 13, 2016 Share Posted June 13, 2016 I had a recipe like this, and it really is great...I should definitely make a fruit cake at some point, haven't had one in ages, and will make a change from flapjack, and definitely keep me going whilst cycling to and from field trials. (I think I cycled aroun 90 miles last week...although I did very little walking or running sadly). Quote Link to comment Share on other sites More sharing options...
ubereglu Posted July 2, 2016 Share Posted July 2, 2016 Made one of these today, and it's currently in the oven. I made a half size one and am baking it in a loaf tin. I do think it could have done with a little extra liquid, and maybe should have added an additional tablespoon of milk or water. Admittedly I have used light plain brown flour and added some baking powder to it, so that is likely to have changed the composition somewhat. Should keep me going whilst out seeing to my field trials over the coming fortnight or so! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted August 3, 2016 Share Posted August 3, 2016 Made this again today....used 4oz Muscovado rather than 6oz gran sugar and it works well....gives it some extra depth . I used two bags of mixed dried fruit from Lidl which has peaches, figs, prunes etc in as well as a few currants. Also grated in extra nutmeg. Quote Link to comment Share on other sites More sharing options...
