The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Fleecewife on December 18, 2015, 11:46:36 pm
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Does anyone have a good recipe for an alternative cake to the traditional fruity Christmas cake - which doesn't need to mature but is juicy? I'm way too late to make a proper one but you've all made me feel guilty about not being excited that Crimbo's coming up, so I have to do something. I've googled but so far not found a good option.
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Bara brith??
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Boiled fruit cake or Irish porter cake? Can give recipes!
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Bara Brith is good as suggested by Ghdp. Its easy to make too.
Just to make you feel more guilty I have attached a pic of the cake I have made.
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How about a stollen?
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I used to make a boiled pinapple cake that was delicious, moist and quick to do. I can't put my hands on the recipe at the mo, but this (click on the link below and scroll down) is very close to it...
http://retromummy.com/2012/11/14/pineapple-fruit-cake/ (http://retromummy.com/2012/11/14/pineapple-fruit-cake/)
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.... long time no see 'somewhere-by (or in?) the river! ....
I'm off to get my recipe F
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Light Christmas cake
4oz glace cherries, 2oz glace pineapple, 8oz sultanas, 8oz currants, 4oz chopped peal (I usually soak this lot over night in mix of fruit juice and alcohol .. drain if lot of liquid in morn )
4oz plain flour, 8oz butter, rind orange and lemon, 8oz soft brown sugar, 2oz ground almonds. 4 eggs. 4oz SR flour. 2tble sp lemon juice , 3tble spoon brandy (latter 2 could be substituted by liquid left from fruit)
mix fruit with 3 tble spoon of the plain flour,
whisk butter add lemon and orange rind and suger beat.
stir in almonds
Beat eggs in little by little lastly fold in flour and fruit and lemon juice/brandy
cook 8inch tin 170 degrees C (325F) for about 2.5 to 3 hours (cover top with foil if top gets too brown.
recipe says store a month but I often make this and eat within couple of weeks .... lovely fruity and moist.
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Thanks everyone, esp Backinwellies for going to all the trouble of writing out that recipe . I'll keep it by for next time - I think it needs longer to mature than I have.
I love Bara Brith - my Mum used to make that (coming from Wales n all) years ago, then a friend brought us some on his way home from Wales a couple of months back, so I'll definitely be trying that, maybe for New Year.
Devonlady, do you have the recipe for your boiled fruit cake please - I've not done one of those.
I'm not overly fond of stollen MF, but thanks for the recommendation.
But this time I'll go for the pineapple cake - it looks lovely and light and moist, and it should be doable before Friday. Thank you Somewhere-by-the-river.
Bionic - you're so cruel - that cake looks superb - very professional :thumbsup: I made my elder son's wedding cake, a few years ago now. I thought it looked quite good (3 tiers, very simple, tartan ribbons around and heather on the top) but it was nothing like as good as yours (tasted good though)
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Ha ha Linda, not quite in the river, though it's doing its best at the moment and rising by the minute!!
The pineapple cake is excellent Fleecewife, goes down a treat with even non-fruitcake lovers and is also quick to do... partly why I like it. Don't worry if you can't find crushed pineapple, it usually works just as well with the equivalent in cubed, just roughly chop/bash it before throwing it in - stress therapy too ;)
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Delia does a relaly nice one made with mincemeat - much lighter than a traditional cake and you just bung all the ingredients in the mixer then put it in the tin and bake.
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There is this great stand by I remember my neighbour used to cook when I was a kid and she recently gave me the recipe. It is very easy and no two are the same
8oz of SR flour
4oz of sugar
1 level tea spoon of bicarb
1/4 pint milk soured by drop of lemon juice or vinegar
6-8 oz of mixed fruit, dates , walnuts or what ever to hand ( small apple cubes last time!)( or marmalade)
A spoon of syrup or treacle
Cook on reg 4 or 180 deg until it springs back when touched . Cool, slice and butter
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In the middle of icing mine and am now DEF not posting a picture. I HATE royal icing. Always use nigellas boozy recipe but replace some dried fruit with chopped prunes for extra juiciness. Yes i am a "lad" but always do the cake and the puds. In roughly. Half an hours time I will be seen nowhere near the kitchen till turkey curry time on boxing day
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My pineapple cake is in the oven right now and it smells divine. It's much bigger than I thought it would be, but that's fine. I soaked the fruit in pineapple juice and apple juice for two days, so here's hoping it's lovely and moist.
I'll have to make another one before I can try it, as this one's heading south.
I'm quite getting back into the swing of making cakes, which I haven't really done much of since the family fledged.
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Oh my goodness I love Bara Brith and the last that I had was in a tea shop in St Davids about 10 years ago so I must be due some more. If someone has a recipe for one that would be great :excited:
I probably wont make it untill the new year now, as Mr Eggslayers folks like to buy us a Christmas cake from Waitrose :o (what a shame I think its rubbish)
Mr E did make 48 bite sized (well depending how big yer gob is) mince pies last night with his special orange zest pastry. Yummy. And I tried making a wholemeal spelt loaf in the bread maker....I need to try a different yeast or a different program I think as it rose and then dropped. Tastes good though :eyelashes:
Eat my oven gloves Paul blinking Hollwood :huff:
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I think spelt has less gluten than modern flour so often doesn't hold its rise so well. Even when made 50/50 with strong white flour I find it doesn't rise as well as other bread, and that is mixing in the Kenwood and baking in the Aga.
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We have a bara brith recipe we will dig out Buffy.
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I used to make a boiled pinapple cake that was delicious, moist and quick to do. I can't put my hands on the recipe at the mo, but this (click on the link below and scroll down) is very close to it...
http://retromummy.com/2012/11/14/pineapple-fruit-cake/ (http://retromummy.com/2012/11/14/pineapple-fruit-cake/)
The pineapple cake was truly delicious, bursting with fruit and so moist. One went down south where it was wolfed down today. We kept the other and are still working our way through it. That will definitely go on the 'repeat' list - thank you S-b-t-r :yum: Now to try the bara brith......
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You are welcome Fleecewife, glad it went down well ;D I was never a fan of Christmas cake... till Mum finally got a new oven and we all figured out why! ;) The pineapple cake always went down well though.