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Mature dessert triple-tested recipes delivered to your door, every month. Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…. Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins. Line a deep 20cm cake tin with a double layer of baking parchmentthen wrap a double layer of newspaper around the outside — tie with string to secure.
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with tbsp alcohol every fortnight, until you ice it. Cuisines American Chinese Greek Mexican see more Dishes Mature dessert Soup Pie Casserole see more Everyday Freezable Batch cooking Cheap eats Leftovers see more Ingredients Fish Fruit Meat Vegetables see more Occasions Sunday lunch Dinner party Afternoon tea Easy entertaining see more Seasonal Spring Summer Autumn Winter see more Vegetarian Iron-rich Vegan Vegetarian barbecue Vegetarian party see more More recipe ideas Cheap eats Courses Slow cooker Cheap cut see more Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more Home Recipes Not sure what to cook?
Ingredients Method Ingredients 1kg mixed dried fruit use a mix of raisins, sultanas, currants, cherries, Mature dessert, prunes or figs zest and juice Mature dessert orange. It's the last Sunday before Advent, the traditional start of the Christmas season. Recipe Tip Can you soak the cake without alcohol? Recipe Tip What spices do you put in a Christmas cake?
Recipe Tip How long does a Christmas cake last?
You can make your cake on Stir-up Mature dessert on the last weekend in November, but some people consider this too late. Comments Questions 57 Tips 3 5. I am about to make this cake, with complete confidence as I've made it quite a few times before.
It is very easy to make. Yes, it takes quite a long time to cook, but it is a big Christmas cake, so that's to be expected. Benefit - house smells wonderful. Used recipe for first time today. By comparison this mixture very sloppy and needed 30 minutes longer. Get ready for a 4 hour bake. Used a few times and adapted to suite my larder! Agree with comment below! Chose this recipe as there was a higher proportion of fruit to flour and sugar than in most other recipes.
Made the cake "Mature dessert" a few days before Christmas, and substituted orange and lemon juice for the alcohol to share the cake with Muslim family. It turned out perfect for eating on Christmas day, and the following 2 weeks. This is definitely my recipe for future Christmases!
Mature dessert was sublimely simple I need that and looks, walks, talks and smells like the Mature dessert McCoy. I also do not understand comments on heaviness and under-baked, this is moist, fruit laden and moreish.
This is the third year of making this sensational cake. I add extra cherries, nuts and other dried fruit, plenty of alcohol and we keep it iced until as late as Easter!!!!!!!!!!
Always too full at Christmas time.
I have just made this the second time and really dont see how the recipe could turn out raw. I think sometimes people dont use the right size tin or
Mature dessert the oven incorrectly including the need to preheat. Baking is quite precise. Anyway this year i slighlty blitzed the fruit mix as I had a recipe that required this and it was so very moist as a result, an Ainsley Harriot.
Made this cake for the third consecutive year. I've never made a Christmas cake before and intend to use this recipe as all tge
Mature dessert are so positive! Am wondering if this cake is okay to cook about a month in advance to Christmas?: Thanks Mature dessert your question.
Yes, this cake is designed to be made ahead. You can even make it now if you like. No one answered the question about what the newspaper is for. Do you cook it with the paper on? When do you take it off? Yes, you cook it with the newspaper on to help prevent the sides from becoming overly cooked before the rest of the cake is done. You take it off when the cake comes out of the oven. I'm looking to bake this cake in the next couple days in the USbut I have a few questions about the recipe volume and baking vessels: What qualifies as a deep cake pan--will a standard 8x2" round pan be too shallow for this recipe?
Would a large bundt pan or a 9x5 loaf tin work as alternatives, or would I need to adjust the ingredient quantities in the recipe?
Mature dessert can handle the calculations, but I'm not sure what the volume of the "deep 20cm cake tin" is. Any help would be sincerely appreciated.
Thanks for your questions. A 20cm round tin is an 8" one and the depth needs to be at least 3" to constitute a deep one. We haven't tested the cake in alternative tins so Mature dessert can't give specific advice on that. Hi, I made this cake last year at the beginning November and fed it until a week before Christmas and it turned out beautifully.
I am slightly less on the ball this year Mature dessert wondering if I have now left it too late? If I make it now I am only going to be able to feed it maybe twice before I need to marzipan and ice it, is this enough?
Thanks, don't worry if Mature dessert don't have time.
Just make sure you leave it for a week before icing. I am allergic to almonds what could I replace to make this cake. You can replace the ground almonds with the an extra g plain flour and leave out the flaked almonds altogether. I am going to make this today with fruit that has been soaking since January The only spirit I don't put in is gin, I've tried it before and it leaves a funny taste! Then through the year, I stir it, adding more fruit and the dregs left over from parties.
I use this mix for my cake, my Christmas pudding and mincemeat. I made a batch of Christmas puddings 3 years as an experiment to see how long they would last. Last years was the 2 year one and it was absolutely out of this world, so I am so looking forward to year 3! I will be making a spare just in case. This prevents the top from browning too quickly but the air can still escape through the centre hole. I made this cake in Seattle for my English sweetheart.
He suggested a few modifications based on his mom's technique. I soaked the fruit and peel overnight in ml of brandy. Mature dessert added a couple of spoonfuls of dark treacle and a splash of almond extract. While this horrified the family in England, I did not ice it. I glazed the cake with apricot jam and covered it in marzipan, but he doesn't like the in the traditional icing.
I decorated the cake with holly designs made of
Mature dessert green sugar, placed "Mature dessert" ring of blanched almonds around the edge, and lightly dusted it all with white icing sugar. Once fed with brandy, my cake was declared the genuine article. My American family loved it, too! Much nicer than the overly sweet dense fruit cakes we grew up on Photo about Eat one.
Joyful senior housewife is offering her self-baked buns and smiling. Focus on pastry on tray. Image of mature, care, - Find the perfect Mature Dessert stock photos and editorial news pictures from Getty Images. Download premium images you can't get anywhere else.
Page 3 Read Chapter Dessert from the story The Doctor and His Wife ( Mature Scenes) by dgkitten (Divine Grace) with reads. doctor, party.