Tea?

[welsh dragon]

Deary deary me. No, WD, the cake isn't for you, it's for me. I'm skinny as a rake, and there is no better cake than a mature rich fruit cake. As you owe me a cake I think you'd better start working out the logistics of getting it to me. Oh, and the marzipan should be at least 15mm thick all over (down the sides too), and held on with apricot jam.

A Christmas cake in other words.

 

[MikeG]

A Christmas cake in other words.

Thanks. I don't mind if I do.

 

[classic33]

A Christmas cake in other words.

Bit late now to make one, you've got to "feed it" for at least a month. Then apply the marzipan.

 

[petek]

Good lump of fruit cake with a nice piece of cheese beats any of those 'energy-bar' jobbies.

 

[petek]

Fill yer boots lads. Here's one MrsP makes regularly and she won a WI prize for it at their summer fair.
Kitchen Kit.
1 X 23cm (9"x9") baking tin.
Or
1 x Tin Foil Tray 30 cm x 20 cm x 5cm : 12"x8"x2"
Or
Two small loaf tins.
Whichever you choose they need to be lined with baking parchment well greased with butter.
Ingredients.
150 gms -5 oz butter.
300 gms - 10 ox Golden Syrup.
200 gms - 7 oz Dark Moscovado Sugar.
250 mls - 8 fluid ounces of Guinness.
3 teaspoons of Dried Ginger.
2 teaspoons of Cinnamon.
1 teaspoon of Mixed Spice.
300 gms - 10 oz Plain Flour.
2 teaspoons of bicarbonate of soda.
Sieve those two together.
300 mls - 10 fluid ounces of Sour Cream.
2 large eggs.
Method...
Put Butter, Syrup, Sugar, Guinness, Ginger, Cinnamon, Mixed Spice into a pan and melt over a low heat.
Take off heat when melted.
Whisk in sieved-together Flour and Bicarbonate of Soda one tablespoon at a time to avoid lumps forming.
Whisk Sour Cream and 2 Eggs together and add to mix whilst whisking gently.
Pour into tin.
Set oven at 170 or Gas Mark 3
Takes between 45 and 60 minutes.
When ready it will rise in the centre and come away from the sides.o
Check with a skewer to see if it is done right through.
If starting to catch on top cover it with a sheet of tinfoil.
Cake will keep for two week sin a tin if wrapped in baking parchment then cling film.
Can be frozen thus wrapped and will keep for 3-months.
MrsP thinks that it actually improves with freezing and age but there's seldom much left to keep.

 

[classic33]

Shouldn't freeze the cake, moisture content will cause it to fall apart when brought out of the freezer.

 

[MikeG]

Fill yer boots lads. Here's one MrsP makes regularly and she won a WI prize for it at their summer fair.
Kitchen Kit.
1 X 23cm (9"x9") baking tin.
Or
1 x Tin Foil Tray 30 cm x 20 cm x 5cm : 12"x8"x2"
Or
Two small loaf tins.
Whichever you choose they need to be lined with baking parchment well greased with butter.
Ingredients.
150 gms -5 oz butter.
300 gms - 10 ox Golden Syrup.
200 gms - 7 oz Dark Moscovado Sugar.
250 mls - 8 fluid ounces of Guinness.
3 teaspoons of Dried Ginger.
2 teaspoons of Cinnamon.
1 teaspoon of Mixed Spice.
300 gms - 10 oz Plain Flour.
2 teaspoons of bicarbonate of soda.
Sieve those two together.
300 mls - 10 fluid ounces of Sour Cream.
2 large eggs.
Method...
Put Butter, Syrup, Sugar, Guinness, Ginger, Cinnamon, Mixed Spice into a pan and melt over a low heat.
Take off heat when melted.
Whisk in sieved-together Flour and Bicarbonate of Soda one tablespoon at a time to avoid lumps forming.
Whisk Sour Cream and 2 Eggs together and add to mix whilst whisking gently.
Pour into tin.
Set oven at 170 or Gas Mark 3
Takes between 45 and 60 minutes.
When ready it will rise in the centre and come away from the sides.o
Check with a skewer to see if it is done right through.
If starting to catch on top cover it with a sheet of tinfoil.
Cake will keep for two week sin a tin if wrapped in baking parchment then cling film.
Can be frozen thus wrapped and will keep for 3-months.
MrsP thinks that it actually improves with freezing and age but there's seldom much left to keep.

Don't freeze it! The whole point of rich fruit cakes is that they mature, and get fed some brandy. Not enough spice or cinnamon, and the Guinness should be replaced with a strong tea. Dump the ginger. A proper fruit cake takes 2 or 3 hours to cook, too.

Oh, wait a sec...........it's got no fruit in it. So scrap all that. It's not a fruit cake. I'm making moves to have you banned for heinously raising expectations only to dash them to death on the Rocks of Disappointment.


Ban him! Ban him! Ban him! Ban him! Ban him!

 

[classic33]

Don't freeze it! The whole point of rich fruit cakes is that they mature, and get fed some brandy. Not enough spice or cinnamon, and the Guinness should be replaced with a strong tea. Dump the ginger. A proper fruit cake takes 2 or 3 hours to cook, too.

Oh, wait a sec...........it's got no fruit in it. So scrap all that. It's not a fruit cake. I'm making moves to have you banned for heinously raising expectations only to dash them to death on the Rocks of Disappointment.


Ban him! Ban him! Ban him! Ban him! Ban him!

You mean

 

[classic33]

Thanks. I don't mind if I do.

And if you do?

 

[MikeG]

I will anyway. So long as it is a proper fruitcake, with........you know.............fruit.

 

[classic33]

I will anyway. So long as it is a proper fruitcake, with........you know.............fruit.

I could say something there!

 

[172traindriver]

It'd "get lost" on it's way in the post though!!

Or eaten by a greedy postie

 

[172traindriver]

I am simply trying to be good and not eat rubbish. And i can hear you say, " that's ok, you don't have to eat it, just send it to me."

Yep we'll think of your figure and eat it for you

 

[172traindriver]

Sorry, my bull**** filter has made that image very fuzzy. I can't quite make it out. Does it say People's Republic of North Lincolnshire? Or is it People's Republic of East Lancashire?

Yellow for you??

 

[172traindriver]

Or "Christ, Boycott's batting. There must be a thrilling paint-drying event happening somewhere in the world........"