Christmas Cake
08-18-2011, 03:59 AM
#1
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Thread Starter
Join Date: Sep 2010
Location: Guelph, On. -
Posts: 2,021
Yeah..! The geese are moving and thoughts turn to Christmas Cake. Hated it as a child and have only recently begun to bake it. I found a recipe on the internet a few years ago that was sublime but I lost it and have not found one similar. The baked cake (with all the usual suspects ) was quite loose and open after baking but firmed up beautifully after patient months of rum (HE HE )!
So who has one or a link they'd be WILLING to share. I know some recipes ARE family jewels.
Thanks
MaryKatherine (we are starting to cool down)
So who has one or a link they'd be WILLING to share. I know some recipes ARE family jewels.
Thanks
MaryKatherine (we are starting to cool down)
08-18-2011, 10:11 AM
#2
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Join Date: Jun 2010
Location: Vermont
Posts: 6,981
I think you are talking about a fruitcake? That is the more common term down here in the US.
I love them but have never made one. I am the ideal Christmas party guest as I love Fruitcake and Eggnog. And I have very reasonable rates,lol.
I love them but have never made one. I am the ideal Christmas party guest as I love Fruitcake and Eggnog. And I have very reasonable rates,lol.
08-19-2011, 12:45 PM
#5
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Join Date: Jul 2007
Location: Downeast Maine
Posts: 18
FRUITCAKE
Ingred: 28oz. Mincemeat w/brandyor rum
1lb candied fruit
1 can sweetened condensed Milk
(not evaporated milk)
2 eggs
2 & 1/2 cups flour
1 teaspoon baking soda
1 cup chopped nuts (walnuts or pecans)
Butter a tube pan: bottom, sides, center pole. Line
with wax paper (all sides) butter again.
Mix ingred. any order. Pour into pan. Bake 2 hours at
300* middle rack. Cool 5 to 10 minutes. Loosen with
a knife around side and center, turn out on wire rack,
cool completely. You can soak cheesecloth in rum or
brandy and wrap cake , then resoak and let the cake
sit for a few more days.
Ingred: 28oz. Mincemeat w/brandyor rum
1lb candied fruit
1 can sweetened condensed Milk
(not evaporated milk)
2 eggs
2 & 1/2 cups flour
1 teaspoon baking soda
1 cup chopped nuts (walnuts or pecans)
Butter a tube pan: bottom, sides, center pole. Line
with wax paper (all sides) butter again.
Mix ingred. any order. Pour into pan. Bake 2 hours at
300* middle rack. Cool 5 to 10 minutes. Loosen with
a knife around side and center, turn out on wire rack,
cool completely. You can soak cheesecloth in rum or
brandy and wrap cake , then resoak and let the cake
sit for a few more days.
08-20-2011, 11:35 AM
#6
Power Poster
Join Date: May 2010
Location: Bakersfield, CA
Posts: 13,214
Originally Posted by Virta Walter
FRUITCAKE
Ingred: 28oz. Mincemeat w/brandyor rum
1lb candied fruit
1 can sweetened condensed Milk
(not evaporated milk)
2 eggs
2 & 1/2 cups flour
1 teaspoon baking soda
1 cup chopped nuts (walnuts or pecans)
Butter a tube pan: bottom, sides, center pole. Line
with wax paper (all sides) butter again.
Mix ingred. any order. Pour into pan. Bake 2 hours at
300* middle rack. Cool 5 to 10 minutes. Loosen with
a knife around side and center, turn out on wire rack,
cool completely. You can soak cheesecloth in rum or
brandy and wrap cake , then resoak and let the cake
sit for a few more days.
Ingred: 28oz. Mincemeat w/brandyor rum
1lb candied fruit
1 can sweetened condensed Milk
(not evaporated milk)
2 eggs
2 & 1/2 cups flour
1 teaspoon baking soda
1 cup chopped nuts (walnuts or pecans)
Butter a tube pan: bottom, sides, center pole. Line
with wax paper (all sides) butter again.
Mix ingred. any order. Pour into pan. Bake 2 hours at
300* middle rack. Cool 5 to 10 minutes. Loosen with
a knife around side and center, turn out on wire rack,
cool completely. You can soak cheesecloth in rum or
brandy and wrap cake , then resoak and let the cake
sit for a few more days.
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