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Christmas cake recipe

HeavyDuty's picture

Christmas cake recipe (post #63292)

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Hi everybody. I tried an archive search for Christmas cake recipe, nothing. There has to be at least one or two somewhere.

Does anybody have a good recipe that you may want to share? Also is it too late to do Christmas cake? I remember we used to start soaking glace in rum in September. Haven't made any in a long long time.

Thanks.

Syrah's picture

(post #63292, reply #1 of 38)

Do you have any preference for the ingredients??? Mine only requires 10 days soaking the fruit and nuts. It has no glace cherries, but glace pineapple and apricot are included, as well as prunes, dates, sultanas, almonds, walnuts... Grand Marnier is the booze of choice. If this appeals, let me know and I will post it for you.


 


Also as a tip for searching, you may be better off using the search term "fruit cake", it appears that not everyone refers to it as Christmas Cake.


"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

HeavyDuty's picture

(post #63292, reply #4 of 38)

Sounds great right off the bat. Love the apricot but not too much of the red and green glace cherries. Never tried Grand Marnier on fruit cake. I know I have a bottle somewhere just try to remember where I left it last time.

So please forward recipe, either post on the board or email would be fine.

Thanks.

Syrah's picture

(post #63292, reply #7 of 38)

Will do when I get home from work. I'm not fond of glace cherries either.

"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Syrah's picture

(post #63292, reply #11 of 38)

Okay here it is. A few things you should note when using one of my recipes, particularly for baking, is that an Australian cup is 250ml NOT 237ml (which is the US size I believe). Also a tbs = 4 tsp (ie. 20 ml)


Grand Marnier Christmas Cake


3 cups sultanas


I cup mixed peel


1 cup raisins


1 cup chopped dates


1 cup chopped prunes


3/4 cup chopped glace apriots


3/4 cup chopped glace pineapple


1/2 cup slivered almonds


1/2 cup chopped walnuts


1/2 cup Grand Marnier


1/2 cup castor sugar


1/4 cup orange juice


1 cup butter (250g)


1/2 cup brown sugar


5 eggs


2 cups plain flour


3 tbs Grand Marnier (extra)


Method:


Combine fruit, nuts and Grand Marnier. Heat castor sugar and orange juice over a low heat until sugar dissolves. Cool. Poor over fruit and stand for 10 days. I usually put it in a container with a good lid and shake about once a day or so. (Not really necessary, I just enjoy it)


Preheat oven to 150C (300F)


Cream butter and sugar together. Add eggs one at a time until well combined.


Add sifted flour and fruit mixture, mix well.


Prepare a 20cm deep square cake tin or a 23 cm round tin by greasing and lining with greaseproof paper.


Place mixxture in tin and bake for 3 1/2 to 4 hours. Once done remove from oven and pour additional Grand Marnier over the cake. Wrap with foil and allow to cool in the tin.


(Sorry I cannot figure out how to remove the lines between the paragraphs)



"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina


Edited 10/30/2004 6:56 pm ET by Syrah

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

meljanbil's picture

(post #63292, reply #13 of 38)

What are sultanas?  I'm thinking a tangerine of some type, but I am pulling a blank.  How do I glace my own fruit?  Am I too late since apricots are out of season?  Could you clarify the mixed peel?  Is this candied peel or rind?  I want to get to work on this ASAP.  I woke up at 4am thinking about fruitcake.   


I was all set to do the white fruitcake and saw this one.  I actually love fruitcake.  Yes I am the one person on earth.  The few things I prefer not to see in fruitcake are notabley absent in this recipe.  I love rum, but usually only in diet Pepsi and in fu fu drinks, Grand Manier-now we're speaking.

Syrah's picture

(post #63292, reply #14 of 38)

I am glad you like the sound of it. My Christmas would be lacking without it.


What are sultanas? 


I was unsure how to explain this, so I googled and Delia sounds right. It sounds like it could be a fairly Australian thing, if you cannot locate them I think you could sub with raisins. They are our most common and therefore cheapest in Australia. Evelyn once told me (I think) that sultanas were known as golden raisins in North America.


All year round

The sultana differs from the raisin in two ways, one of which is fairly apparent. It is lighter in colour – the lighter the better, in quality terms – but it is also the sun-dried grape of one variety alone, the green, seedless Sultana grape of ancient (possibly Persian) lineage. The business of drying vine fruits has taken ancient names like Smyrna and Corinth, and Mediterranean families into the New World: the sultanas grown in the irrigated lands along the Murray River, in Victoria and South Australia, are especially fine and were developed by Greek immigrants from the 1920s onwards.


I'm not sure about apricots being out of season. Obviously I am at the opposite end to you, but I have always been able to buy them already glaced from the healthfood store.


Could you clarify the mixed peel? 


It is candied orange and lemon peel.


I hope you enjoy the Grand Marnier, it gives the cake such a delicious fruity fragrance.



"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina


Edited 10/26/2004 8:25 am ET by Syrah

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

HeavyDuty's picture

(post #63292, reply #18 of 38)

Syrah, I think there is a mistake in the recipe. Did you mean 3 cups Grand Marnier and 3 tbs sultanas?

Here in Canada we just call sultanas sultana raisins. Yes, they are also known as golden raisins. On last count one cup here is 240ml or could be just due to round-off. Thanks for making clear between a 250ml cup and a 237ml cup. O.K. now 1 tbs is 4 tsp but we always work with 1 tbs = 3 tsp, so how big is your tbs? If you have the same teaspoon as ours then your tbs would be 20ml.

Thanks for the recipe. Will do the shopping tomorrow.

Edit. Just found the bottle of unopened Grand Marnier, at least 15 years on the shelf, think it's still good?


Edited 10/26/2004 9:41 pm ET by TOMCHARK

Syrah's picture

(post #63292, reply #19 of 38)

so how big is your tbs


Our tbs is 20ml.


Just found the bottle of unopened Grand Marnier, at least 15 years on the shelf, think it's still good?


Absolutely!


"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

meljanbil's picture

(post #63292, reply #20 of 38)

Why can't cooking measurements be universal?  And as an American baker I will egotistcally suggest the rest of the world follow our example.  Maybe if Bush gets elected (not re-elected) this could be his new WMD.  Sorry for the political commentary I usually can resist.

deejeh's picture

(post #63292, reply #21 of 38)

And as an American baker I will egotistcally suggest the rest of the world follow our example.


There's a certain kind of Dubya vibe to that suggestion...  :)


When cooking or baking, the rest of the world measures by weight, not by volume, so there isn't any doubt about how much flour (fluff and scoop, spoon and sweep - concepts we wouldn't have to wrap our heads around any more), how tight to pack the brown sugar, etc.  If recipe measurements were by weight, you'd be able to bake a recipe from anywhere else in the world, without having to convert, thus avoiding the pitfall of mismeasuring.


deej

meljanbil's picture

(post #63292, reply #22 of 38)

You know that is a really good point.  Maybe it's time to put pressure on publishers, authors to start measuring by weight.  There will be less "problems" with recipes that way.  At the very least baking recipes should be by weight.  Maybe FC could set an example and print their recipes with both weight and measurement.

Glenys's picture

(post #63292, reply #23 of 38)

Considering the vast, large, most of the world uses one system and the U.S. does not, why not just accept acquiescence or we'll threaten with our weapons of mass measurement.

anneelsberry's picture

(post #63292, reply #24 of 38)

I'll agree with you just as soon as Santa brings me a scale and a set of ml measuring cups!

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

deejeh's picture

(post #63292, reply #25 of 38)

weapons of mass measurement.


ROFL


deej

Syrah's picture

(post #63292, reply #26 of 38)

Just hurry up and switch to metric! The rest of the world has you know.

"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

knittermom's picture

(post #63292, reply #27 of 38)

Actually, I have switched to metric (in my head), from long years of working at a lab bench, but the rest of America needs to switch with me! It is so annoying to have to teach the boys about cups and gallons, when I know the metric system is so much easier, sigh.

Kris

MadMom's picture

(post #63292, reply #28 of 38)

Well, we all know that I'm about ten years older than God, and I can remember being taught the metric system in public school "because we will be switching soon."  Doubt I'll see it in my lifetime, but I agree it's the way to go.  It's really nice to have cookbooks which give not only measurements, but weights in oz and in grams.  When I have that option, I use grams...much more accurate.

Things are going to get a lot worse before they get worse.
Lily Tomlin

JoanneB17's picture

(post #63292, reply #2 of 38)

Hi Tomchark,


as Syrah mentioned, try searching for fruitcake. But here are just a few discussions--there are more:



 


 


 

I made an English Christmas Cake last year from a Delia Smith recipe, so you may want to google Delia Smith. Her website has photos, if I recall. I can't find the recipe, bbut she'll have it. I did the marzipan, royal icing, whole nine yards for a British friend (I'm in Connecticut). Another Brit who had a slice said his mum's was better because it had more rum in it....So you may want to start now! ;).

 

I modified Smith's after reading other recipes and I added figs. I won't do that again, much as I love figs, as they overwhelm the taste. Candy your own lemon, citron, orange and of course it will be better.
HeavyDuty's picture

(post #63292, reply #5 of 38)

O.K. fruit cake, should have thunk of that. It's more politically correct too. :)

Thanks for the links.

Yes, lots and lots of booze, will start ASAP. Thanks.

evelyn's picture

(post #63292, reply #3 of 38)

I have an excellent white fruitcake posted, that doesn't require any long steeping in alcohol. The crystallized ginger makes it sublime. You can link to it here, if you're interested.

http://www.recipezaar.com/recipe/getrecipe.zsp?id=75258

 

In life, learn the rules so that you know how to break them properly.
HeavyDuty's picture

(post #63292, reply #6 of 38)

Hi, Evelyn. Think it would taste good if I booze it like a dark fruitcake?

evelyn's picture

(post #63292, reply #9 of 38)

anything tastes great with booze!

 

In life, learn the rules so that you know how to break them properly.
meljanbil's picture

(post #63292, reply #8 of 38)

Will it hold up to some aging and booze?

evelyn's picture

(post #63292, reply #10 of 38)

I'm sure it will.LOL

 

In life, learn the rules so that you know how to break them properly.
Wolvie's picture

(post #63292, reply #12 of 38)

this recipe looks good. I'm not a fan of fruitcake in general, but something about this one agrees with me. I think I'll try it. Thanks!


Oh yes - did folks mention Greecefest to you yet? :-)


Some of us were hoping.....



"People that are really very weird can get into sensitive positions and have a tremendous impact on history."


George W. Bush


"Through pride we are ever deceiving ourselves. But deep down below the surface of the average conscience a still, small voice says to us, 'Something is out of tune."  Carl Jung

 

evelyn's picture

(post #63292, reply #15 of 38)

Honey, if you're serious, I'm ready to host. I'll just ask Tracy and/or Mean Chef for pointers as I've never done this kind of thing before. Guess I could start a thread?

 

In life, learn the rules so that you know how to break them properly.
Wolvie's picture

(post #63292, reply #16 of 38)

oh I'm serious alright - not sure how many CT'ers could make it over, but - it's a possible. I think Jane Rose was intrigued by the idea...



"People that are really very weird can get into sensitive positions and have a tremendous impact on history."


George W. Bush


"Through pride we are ever deceiving ourselves. But deep down below the surface of the average conscience a still, small voice says to us, 'Something is out of tune."  Carl Jung

 

JaneRose's picture

(post #63292, reply #17 of 38)

Yes, "jane Rose was" intrigued by the idea. I'd have to start selling off bits of furniture now.

Debby's picture

(post #63292, reply #29 of 38)

http://canadianliving.com/CanadianLiving/client/en/Food/DetailRecipe.asp?idRe=3332


This Tropical White Christmas Fruitcake from Canadian Living is really awesome!  I'm collecting the ingredients now to make a double-batch.  All my friends and family loved it last year!  It's quite unlike any fruitcake I've ever had or made before....positively addicting!! :)


I'd definitely use the coconut rum.......


Debby

HeavyDuty's picture

(post #63292, reply #30 of 38)

Hi Debby. That sounds really tropical and exotic.

I already started the Grand Marnier recipe from Syrah, double batch too with left over for muffins.

Since Wednesday the whole house smells Grand Marnier, may be next year I'll try the coconut rum. Thanks.